Chickpea tofu – So easy and simple that will surprise you!!

Chickpea tofu – So easy and simple that will surprise you!!

Chickpeas (garbanzo beans) are a “must have”  in my vegan lifestyle. I use them in sauces, salads,  humus; I mash them to fill tortillas, etc. Recently, I have started using this incredible legume to make a kind of chickpea tofu. The chickpea tofu is very versatile and can be used in a variety of ways in several dishes. In my last post I shared  a Buddha bowl with purple rice, and the chickpea tofu was a perfect combination on that dish! Check my last post for recipe;) 

Chickpea tofu
  1. - 1 cup of uncooked chickpeas
  2. - 2 cups of water
  3. - pinch of salt
  4. - teaspoon of turmeric
  5. - 2 tbs of nutritional yeast (optional for a cheese taste)
  6. - 2 tbs of finely chop green onions (optional)
  1. Place the chickpeas in a large bowl and thoroughly cover them with water, letting them soak for at least 12 hours and up to 24 hours.
  2. -Drain the water, wash the grain over running water. In a blender combine chickpeas with the 2 cups of water. Blend till smooth (you shouldn't see any chunks).
  3. - Pour it in a saucepan. Add the salt, turmeric and nutritional yeast. Bring to a boil in medium heat, whisking often. Cook till the mixture is tick (around 5 minutes. You know when it is ready when it comes away from the sides of the pan. Transfer into rectangular container. Let it cool down and cut into pieces.
  1. For my Buddha bowl recipe, I slightly baked the pieces of chickpea tofu for around 30 min in 280°C for a crispy texture.






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