chickpea tofu

I found this on Instagram here. #Burmese #tofu is a #soy-free, #gluten-free food made from #chickpea flour, water, salt and #turmeric.
On my first go, I nixed the additives and just used chickpea flour and water. The result was a cross between scrambled eggs and silken tofu. I found that it was great cut into cubes, dipped in a little flour and fried up. I’ve used it as salad toppings, on rice, in place of scrambled eggs and as the egg part of a quiche. Also, I’ve found that it’s really filling for the amount of calories, plus it’s a great source of protein and iron.

Burmese Tofu
Yields 8

Burmese tofu is a soy-free, gluten-free food made from chickpea flour, water, salt and turmeric. This variation uses vegetable stock to infuse a deliciously savory flavour.
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2 cups chickpea flour (chana or besan will work)
6 cups of water, divided
1/4 teaspoon turmeric (recommended for flavour but not necessary)
2 cubes vegetable bouillon (or sub out 4 cups of water for veggie broth) or a teaspoon of salt


Line a rectangle pan or casserole dish with parchment paper.
In a large pot, boil 4 cups of water or vegetable stock. Add the boullion cubes if using.
Meanwhile, combine the chickpea flour, turmeric (if using), and 2 cups of cold water. Whisk until smooth.
When the 4 cups of water/stock comes to a ROLLING boil, carefully stir in the chickpea mixture.
Turn off the heat and continue stirring vigorously for five minutes. The mixture will turn from matte to glossy and will become super thick. If you are using a gas stove OR it does not seem to get thick within a couple minutes, turn up the heat to medium-low.
Pour the mixture quickly into your prepared pan and spread out evenly with a spoon.
Let cool to room temperature before chilling in the fridge for an hour.
After chilling, cut up the tofu as desired for easy storage.
Eat cold, heated up, fried, or however you like! Enjoy!