Chickpea Tofu

Officially called Burmese Tofu, this type uses chickpeas rather than soy beans and allows for flavors to be infused all the way through.

In this recipe I have taken some liberties and mixed in Italian spices to the chickpea flour, you can mix in whatever you'd like, although traditionally turmeric is typically used.




  • 1 cup chickpea flour (or besan)
  • 2 cups of water, divided
  • 1 tablespoon dried oregano
  • 1/2 tablespoon dried rosemary
  • 1/4 tablespoon dried thyme
  • sea salt and ground pepper to taste
  • Vegetables for your kabob


Three easy steps to making your tofu:

   1. Mix the chickpea flour and the spices together well in a bowl and slowly add in 1 cup of water. Stir to avoid lumps.

   2. Wait 10 minutes and add in the next cup of water, mix well.

   3. Over low heat, add the mixture to a large pan and continually stir until it is very thick and there is no more water. Pour in a glass or ceramic dish and refrigerate for 8 hours.

You can now cut your tofu and eat it right away or you can sear it in a pan, add it to soups or stews or add it to kabobs as seen in the picture.


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