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
2016-10-14 02:12:33
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Ingredients
- - 1 cup of uncooked chickpeas
- - 2 cups of water
- - pinch of salt
- - teaspoon of turmeric
- - 2 tbs of nutritional yeast (optional for a cheese taste)
- - 2 tbs of finely chop green onions (optional)
Instructions
- 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.
- -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).
- - 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.
Notes
- 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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