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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
CaloriesProteinsFatsCarbohydrates
425.6
kcal
13.8g
grams
3.8g
grams
83.2g
grams
Ingredients
4servings
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:
    1. Chickpea flour500 g
    2. Salt20 g
    3. Turmeric3 g
    4. Asafoetida5 g
    5. Ground black pepper3 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:
    1. Water1.5 glass
    2. Water1.5 glass
  • 3

    Gradually pour in the chickpea mixture, stirring gently.

    Required ingredients:
    1. Chickpea flour500 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:
    1. Chickpea flour500 g

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