Chickpea Tofu & Silken Tofu (Soy-Free) Recipe
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.
- 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 (6x6-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
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
- 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.
- 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.
- 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.
- 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.
- Chill and Unmold: For a firmer texture, refrigerate the molded tofu for several hours. Once firm, unmold and use as you would regular tofu.
- 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.
- Grease Mold: Lightly oil a glass pan or ramekins to prevent sticking and set aside.
- 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.
- 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.
- 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.
- 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
