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Chickpea Flour "Tofu"

Makes about 10 dozen 1-inch tofu cubes
Time 2 hr 15 min
Also known as Burmese tofu, these bright yellow cubes of soy-free “tofu” are made by whisking chickpea flour into vegetable broth seasoned with turmeric. Makes enough for a crowd and perfect for storing in the refrigerator to enjoy all week as a delicious addition to salads and soups.
Ingredients
  • Olive spray oil
  • 2 quarts (8 cups) low-sodium vegetable broth
  • 1 tablespoon ground turmeric
  • 1 teaspoon coarse sea salt
  • 1 pound chickpea flour, whisked
  • 1/4 cup coconut oil
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Method

Lightly coat a 9x13-inch baking dish or rimmed baking sheet with spray oil.

In a large saucepan, bring broth to a simmer over medium heat and whisk in turmeric and salt. Slowly add chickpea flour, 1/2 cup at a time, whisking continuously and cooking until mixture is thick and lump free, 3 to 5 minutes. (It will resemble the consistency of polenta or grits.)

Add coconut oil and whisk to combine.

Pour into the prepared baking dish and smooth parchment paper or plastic wrap over the top of the mixture to prevent a skin from forming. Refrigerate until chickpea mixture is solidified, about 2 hours.

Cut into strips 1-inch wide and then into 1-inch cubes.

Tofu will keep in an airtight container in the refrigerator for up to 3 days.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • Olive spray oil
  • 2 quarts (8 cups) low-sodium vegetable broth
  • 1 tablespoon ground turmeric
  • 1 teaspoon coarse sea salt
  • 1 pound chickpea flour, whisked
  • 1/4 cup coconut oil
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.