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Chickpea flour tofu (also known as Burmese tofu or shan tofu) is made with ease and is 100% soy-free. It is high-protein, grain-free, vegan, versatile, and so delicious!
The New Tofu: Chickpea Flour Tofu
I thought I was done with tofu.
I never liked it as an entrée, and I could always detect the flavor when it was used in creamy desserts or as an egg substitute. And don’t get me started about the cheap soy protein isolate that is thrown into some energy and protein bars. Soy just isn’t my thing.
Then, in the early days of my love affair with chickpea flour, I learned of Burmese tofu. It’s made from chickpea flour. It’s 100% soy-free. It’s fast and easy to make. It’s high in protein & fiber and low in calories.
And it’s incredibly delicious.
What is Burmese Tofu (aka Chickpea Flour Tofu)?
In short, Burmese tofu–also known as chickpea flour tofu, shan tofu, and tòhú–is the meatless, soy-free, main-dish protein we’ve all been waiting for.
Ingredients for Chickpea Flour Tofu
Here is the ingredient list to put this recipe in action:
- Chickpea flour
- Water
- Salt
- Ground turmeric (traditional, but not required)
You will also need about 10 minutes of cooking time, followed by some unattended waiting time.
Then invert the slab of tofu onto a cutting board, cut into cubes, slabs, triangles, or any shape you like. It’s a perfect protein snack as is (it keeps in the refrigerator for up to 2 weeks), or you can use it in any savory recipe that calls for firm or extra-firm tofu. Fried in a bit of oil, or oven-fried on a sheet pan (the first two pics are oven -fried with a spritz of oil–450F for about 12 minutes), it is positively swoon-worthy.
What is the Texture of Chickpea Flour Tofu?
Don’t like the squishy, squelchy texture of soy tofu? Me neither, and chickpea tofu has none of it. Instead the texture is like velvet: gently firm, yet melt-in-your-mouth creamy.
Chickpea tofu holds together beautifully in stir-fries. If you would like the texture extra-firm, simply wait an extra day or two before using it. The tofu releases water a it sits, so it will become firmer the longer you wait.
What is the Flavor of Chickpea Flour Tofu?
As mentioned, the turmeric is optional, but the subtle, mysterious flavor it adds is addictive; it’s also what lends the tofu it’s distinctive golden hue (although, for me, it happily shouts “I am not soy tofu!”).
You can add other spices and herbs to your heart’s content–think Thai curry paste, chopped fresh cilantro, grates fresh ginger…oh the possibilities! Simply stir in the flavors of your choice before spreading the mixture into the pan.
Excited? You should be! Chickpea flour tofu is truly a game changer. Happy eats, everyone!
Related Posts:
- Acorn Squash & Burmese Tofu Sheet Pan Dinner {vegan, high-protein}
- Vegan Oat Mushroom Ground Beef {Gluten-Free, Soy-Free, Nut-Free}
- Sweet Potato Kale Chickpea Flour Frittata {vegan, soy-free}
- Chocolate Chickpea Flour Muffins {vegan, grain-free}
- Basic Vegan Chickpea Flour Muffins {grain-free, oil-free}
Chickpea Flour Tofu {Burmese Tofu}
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 1.25 lbs (567 g) / 4 servings 1x
- Diet: Vegan
Description
Chickpea flour tofu (also known as Burmese tofu or shan tofu) is made with ease and is 100% soy-free. It is high-protein, grain-free, vegan, versatile, and so delicious!
Ingredients
- 1 cup (120 g) chickpea flour
- 1 teaspoon fine sea salt
- 1/4 teaspoon ground turmeric
- 3 cups (750 mL) water, divided
Instructions
- Grease or spray the bottom and sides of an 8-inch square baking pan.
- In a medium bowl, whisk the chickpea flour, salt, turmeric and 1 and 1/2 cups (375 mL) of the water until blended and smooth.
- In a medium saucepan, bring the remaining 1-1/2 cups water to a boil. Reduce the heat to medium and whisk in the chickpea mixture. Cook, whisking constantly, for 6 to 10 minutes, until the mixture is very thick and glossy. Immediately pour and scrape it into the prepared pan, smoothing the top.
- Cool the tofu to room temperature and then place it in the refrigerator for at least 2 hours until very firm (or up to 5 days).
- Drain any water from the pan (water will release from the tofu as it sets); invert the tofu onto a cutting board. Cut tofu into 1-inch cubes or any desired shape.
- Serve plain as a snack, fry or bake (spritz with oil) for a tasty appetizer, or use in any recipe calling for soy tofu (I love it in stir-fries, or for making “egg” salad sandwiches)
Notes
Storage: Store in an airtight container in the refrigerator for up to two weeks (the longer it sits, the firmer it will get as water continues to drain off)
- Category: Essential Basics
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 of entire recipe (about 1 and 1/4 cups)
- Calories: 121
- Sugar: 1 g
- Sodium: 532 mg
- Fat: 1.5 g
- Saturated Fat: 0.3 g
- Carbohydrates: 21 g
- Fiber: 5 g
- Protein: 5.1 g
- Cholesterol: 0 mg
Keywords: chickpea flour tofu, Burmese tofu, shan tofu, soy-free, soy-free tofu, easy homemade tofu, high protein, plant protein, easy
hi I was wondering if one serving would be the 1 and 1/4 cup or if that was the entire recipe?
Hi Ashley! It is 1/4 of the entire recipe 🙂
how many cups would equal 1 serving?
Once cubed or crumbled, about 1 and 1/4 cups.
This is FANTASTIC! I used black salt (kala namak) instead of regular salt and it tasted exactly like eggs! You can get the chickpea flour at Indian markets a lot cheaper than health food stores. That’s where the black salt is too. Can’t wait to flavor the next batch with something new and delicious. Oh, and the mouth feel of this is delightful! So velvety. Thanks for a great new addition to my WFPB repertoire.
★★★★★
Yay, another convert to chickpea flour tofu! I am so happy you like it, Trena!!!
I can’t tell you how many times we’ve made this since discovering it last week! An embarrassing amount. It doubles and triples well, which is amazing, and if you pour it into a loaf pan to set then you can slice it into a standard-sized block of tofu for portioning. A new staple recipe, for sure!
★★★★★
So EXCELLENT, Lauren!!! I am a little bit crazy about it, so it makes me super happy to know that you are loving it so much, too!!! 🙂
Where do I get Chickpea flour?
Hi Nikki,
The most common manufacturer is Bob’s Red Mill, but there are many others, too. It can also be labeled as garbanzo bean flour or besan.
You can find it at health food stores, the healthy foods section of supermarkets, and (this is very good news) it is becoming more readily available in the baking section fo grocery stores, alongside other non-wheat flours. I leave in a smallish city in Texas and my local Kroger store now carries it in the baking section, as does my local Walmart. You can also order chickpea flour online.
Great recipe! I made this yesterday and pan-fried it and had it in a veggie bowl for dinner.
I baked some this morning to keep on hand to add to dishes.
I look forward to trying more of your recipes 🙂
Wonderful, Stacy!!!
I made this recipe.today for my family and it was a hit! So delicious. It’s a game-changer for us because we cook with tofu alot, but I have developed an intolerance to soy. Thank you so much. We’ll be using this recipe alot,
I am thrilled to hear it, Lisha! I can no longer eat soy tofu, either, so I know exactly how you feel!
Oh I am so excited to try this recipe. I hope my son and husband love it. We are avoiding soy now and I was looking for a replacement for tofu. Thank you for sharing. I missed my scrambles.
Let me know what you think, Melissa! I will post a recipe for a scramble, too (you don’t even have to wait for the tofu to set to make a chickpea flour scramble!)
This really is a game-changer, as I discovered my son’s soy allergy. Now I no longer need to avoid dishes that call for tofu or an easy vegan source of protein! Thank you so much for this post!!
I am thrilled that this is an option for you and your family, Amy!!!