Chickpea Tofu

4 servings

40 minutes

Chickpea tofu is a Japanese plant-based alternative to traditional soy tofu made from chickpea flour. Its origin is linked to the search for alternative protein sources, especially in vegetarian and Asian cuisines. It has a delicate, soft taste with subtle nutty notes enhanced by spices like turmeric, asafoetida, and black pepper. This combination gives chickpea tofu a warm golden hue and a savory aroma. It can be used in soups, salads or fried until crispy. It absorbs sauces and seasonings well, making it a versatile ingredient in cooking. Due to its high nutritional value and rich flavor, chickpea tofu has become popular among food enthusiasts and health-conscious eaters.

Energy value per serving

• Calories: 425.6
• Proteins: 13.8g
• Fats: 3.8g
• Carbohydrates: 83.2g

Ingredients

• Chickpea flour: 500 g
• Water: 1.5 glass
• Salt: 20 g
• Turmeric: 3 g
• Asafoetida: 5 g
• Ground black pepper: 3 g

Cooking steps

1. Mix chickpea flour with salt and spices.

   Required ingredients:

   • Chickpea flour: 500 g
   • Salt: 20 g
   • Turmeric: 3 g
   • Asafoetida: 5 g
   • Ground black pepper: 3 g

2. Pour in 500 ml of water and mix well with a whisk. Boil 1000 ml of water, then reduce the heat to medium.

   Required ingredients:

   • Water: 1.5 glass
   • Water: 1.5 glass

3. Gradually pour in the chickpea mixture, stirring gently.

   Required ingredients:

   • Chickpea flour: 500 g

4. Cook on low heat, stirring constantly, until thickened (about 10-15 minutes). Pour into the prepared mold and let cool at room temperature.

   Required ingredients:

   • Chickpea flour: 500 g