Chickpea Tofu

Name: Chickpea Tofu
Yield: 4 to 8 servings
Cuisine: British
Ingredients: 1 cup Dry Chickpeas; 2 & 1/2 cups Water; *Note: For softer texture, you can add extra 1/2 cup Water; 1 pinch Salt

Hiroko Liston @hirokoliston

Melbourne, Australia

I am lucky to have a good access to a variety of Tofu which I love. If I had no access, I would miss Tofu so badly and try to make it by myself. However, it is not easy to make Tofu from Soy Beans. Chickpea Tofu is easy to make if you have dry uncooked Chickpeas. You don’t need bittern as the Chickpea liquid sets by itself when heated. Do you want to try?

Hiroko Liston @hirokoliston

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Ingredients

4 to 8 servings

1 cupDry Chickpeas
2& 1/2 cups Water
*Note: For softer texture, you can add extra 1/2 cup Water
1 pinchSalt

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Steps

1

Place Dry Chickpeas in a large bowl and cover with cold water. The chickpeas will expand to over double their size, so make sure you cover with plenty of water. Soak overnight.
2

Drain the water and discard. Place chickpeas in a blender or food processor. Add Water, and blend into fine pulp that can be filtered by the Cheesecloth that you use.
3

Pour the mixture through Cheesecloth and remove the pulp. Squeeze well and get much liquid as you can. *Note: Use the nutrients-packed pulp for cooking.
4

Stir the liquid very well before you pour it into a saucepan. Heat over medium heat, constantly stirring with a wooden spoon, until it is cooked and looks like custard.
5

Pour into a plastic container or a container lined with plastic food wrap. Set aside to cool, then chill in the fridge.
6

Enjoy with your favourite toppings and sauce. Today I enjoyed with 1/2 Tomato, 1 Spring Onion, 1 teaspoon grated Garlic and 1 teaspoon Soy Sauce.
7

Today I added Chickpea Tofu to a salad, with Broad Beans and Sesame Dressing.