Chickpea Tofu & Silken Tofu (Soy-Free) Recipe

Introduction

Chickpea tofu is a fantastic soy-free alternative to traditional tofu, made either quickly with chickpea flour or more traditionally using dried chickpeas. This versatile ingredient can be firm or silky, perfect for a variety of dishes from stir-fries to vegan cheesecakes.

Ingredients

• 1 cup (100 g) chickpea flour
• 2 to 2½ cups (600 ml) water (divided, see notes)
• ½ to ¾ tsp salt (optional)
• ⅛ to ¼ tsp turmeric (optional)
• OR
• 1 cup (200 g) dried chickpeas (raw)
• 2 cups (480 ml) water

Instructions

1. Quick Chickpea Flour Method: In a bowl, whisk together chickpea flour and 1 cup (240 ml) of water (use ½ cup (120 ml) water for firmer tofu). Bring 1½ cups (360 ml) water to a boil in a saucepan. Slowly pour the chickpea mixture into the boiling water while stirring constantly. Simmer on low for 5–6 minutes, whisking frequently. Pour into a 6×6-inch mold or smaller molds and let firm up. Refrigerate to firm further if desired, then unmold and use like regular tofu.
2. Dried Chickpeas Method (Silken Tofu): Soak dried chickpeas in plenty of water overnight or up to 1 day. Drain and rinse. Grease a mold with oil. Blend soaked chickpeas with 2 cups fresh water for 20–30 seconds. Strain through a nut-milk bag, squeezing out as much liquid as possible. Pour liquid into a saucepan and bring to a boil, stirring constantly. Reduce heat and simmer for about 20 minutes, stirring often until thickened like pudding. Pour into prepared mold(s), smooth the top, and cool at room temperature for several hours. Chill to firm further, then unmold and use like silken tofu.

Tips & Variations

• For savory tofu, add ½ to ¾ tsp salt or use vegetable broth instead of water. Turmeric adds color and subtle flavor.
• Use less water in the chickpea flour method for firmer tofu; adding 1 tsp agar powder yields even firmer tofu suitable for pan-frying.
• The silken tofu from dried chickpeas works well in vegan cheesecakes and creamy desserts.

Storage

Store chickpea tofu in an airtight container in the refrigerator for up to 4 days. Keep it submerged in water to maintain moisture for firmer varieties, changing the water daily. Reheat gently or use it cold depending on your dish.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make chickpea tofu without soaking dried chickpeas?

Yes, the quick chickpea flour method doesn’t require soaking and is much faster, producing a firmer tofu. The soaked chickpea method yields silken tofu with a creamier texture but takes longer.

How can I make firmer chickpea tofu for frying?

Use less water in the chickpea flour method and consider adding 1 teaspoon of agar powder to the mixture for extra firmness. Let the tofu firm up well in the refrigerator before slicing and cooking.

Chickpea Tofu & Silken Tofu (Soy-Free) Recipe

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★★★★★

4.9 from 143 reviews

This recipe provides two versatile methods to make chickpea tofu and silken tofu without soy, perfect for those seeking a soy-free, plant-based protein alternative. Using either chickpea flour or dried chickpeas, you can create firm or silken tofu that can be used in a variety of dishes, from savory quiches to vegan cheesecakes. The tofu is easy to prepare, requires minimal ingredients, and can be customized with seasonings for enhanced flavor.

• Author: Isla
• Prep Time: 10 minutes (excluding chickpea soaking time)
• Cook Time: 5-6 minutes (chickpea flour method); 20 minutes (dried chickpeas method)
• Total Time: 15-20 minutes active cooking time; plus overnight soaking for dried chickpeas
• Yield: Approximately 1 block (6×6-inch mold) or 2 cups of chickpea tofu 1x
• Category: Tofu and Soy-free Protein
• Method: Stovetop
• Cuisine: Vegan, Plant-based
• Diet: Vegan, Gluten Free, Soy-Free

Ingredients

Scale 1x2x3x

Quick Chickpea Flour Method

• 1 cup (100 g) chickpea flour
• 2–2½ cups (600 ml) water (divided)
• ½–¾ tsp salt (optional)
• ⅛–¼ tsp turmeric (optional)

Dried Chickpeas Method (Silken Tofu)

• 1 cup (200 g) dried chickpeas (raw)
• 2 cups (480 ml) water

Instructions

1. Prepare the Chickpea Flour Mixture: In a bowl, whisk together the chickpea flour and 1 cup (240 ml) of water. Use only ½ cup (120 ml) water if you want firmer tofu. Optionally add salt and turmeric for flavor and color.
2. Heat Water in Saucepan: Bring 1½ cups (360 ml) of water to a boil in a saucepan. Once boiling, gradually add the chickpea flour mixture while stirring constantly to avoid lumps.
3. Simmer and Stir: Reduce heat to low and simmer for 5-6 minutes, whisking frequently to ensure a smooth consistency. This step thickens the mixture into a tofu-like custard.
4. Mold the Tofu: Pour the cooked mixture into a 6×6-inch mold or smaller molds. Let it cool and firm up at room temperature.
5. Chill and Unmold: For a firmer texture, refrigerate the molded tofu for several hours. Once firm, unmold and use as you would regular tofu.
6. Soak Dried Chickpeas: For the silken tofu, soak dried chickpeas in plenty of water overnight or up to 24 hours. Drain and rinse before use.
7. Grease Mold: Lightly oil a glass pan or ramekins to prevent sticking and set aside.
8. Blend Chickpeas: Blend soaked chickpeas with 2 cups of water for 20-30 seconds until smooth. Strain the mixture through a nut-milk bag into a bowl, squeezing out all liquid.
9. Cook Chickpea Liquid: Transfer the strained liquid to a medium saucepan. Bring to a boil while whisking constantly to prevent clumping starch, then reduce to low and simmer for about 20 minutes, stirring often until thick pudding-like consistency.
10. Pour and Set: Pour the thickened mixture into the greased mold, smooth the surface, and let cool at room temperature for a few hours to set.
11. Chill and Use: Refrigerate for a firmer texture, then unmold and use as silken tofu in recipes such as vegan cheesecakes.

Notes

• For savory tofu, add ½-¾ tsp salt and ⅛-¼ tsp turmeric or substitute water with vegetable broth.
• To achieve firmer tofu with chickpea flour, use less water (about 2 cups total). Adding 1 tsp agar powder can help the tofu firm up enough for pan-frying.
• The dried chickpea method produces a silken tofu suitable for desserts like vegan cheesecakes.
• Total preparation time does not include chilling time, which impacts firmness.
• Recipe inspiration credits to Mary’s Test Kitchen and Girl Cooks World.

Keywords: chickpea tofu, silken tofu, soy-free tofu, vegan protein, homemade tofu, chickpea flour recipe, soy-free, plant-based, vegan tofu