Garbanzo Bean/Chickpea Tofu
There is absolutely nothing wrong with regular soy tofu! It is SO good for you, so versatile and perfect for so many plant-based/vegan dishes, both savory and sweet. But I accidentally stumbled upon some chickpea tofu and had to try it because our son calls me Lisa “chickpea” Rice – that is how much I love those legumes!
Chickpea Tofu is tough to come by in stores, but SO easy to make. Since chickpeas are great substitutions in dishes that call for chicken (I LOVE Isa Chandra’s famous Chickpea Cutlets!), I thought I would try them in a roast. Sadly, the beans did not work the way I’d hoped. But the tofu version works perfectly for my Cornelius roast. So make it ahead for your holiday ingredient list. I hope you enjoy!
Garbanzo Bean/Chickpea Tofu
recipe from Lisa Rice's Kitchen Plantastic
Ingredients
1 cup chickpea flour
1 tsp salt
1/4 tsp ground turmeric
3 cups water, divided
Silken version (great for “egg” dishes):
1 cup dried chickpeas
2 cups water
Instructions
Spray an 8×8 square pyrex with a little olive oil
Bring 1.5 cups of water to a boil in a medium pan. Meanwhile, whisk the chickpea flour, salt and turmeric together in a bowl, then add the other 1.5 cups water and whisk until smooth. Add the flour mixture to the boiling water, and whisk over a medium-high heat for 8 minutes until thick and glossy. Pour immediately into the prepared dish and allow to cool completely, at least one hour. Cover and refrigerate until use.
Silken version: cover chickpeas by two inches in filtered water and soak overnight. Drain and rinse. Add to a high speed blender with two cups water and blend until smooth. Pour and squeeze through a nut milk bag in to a medium pan and bring to a boil, stirring constantly with a whisk to avoid clumping. Simmer for 20 minutes, stirring often until it forms a pudding-like consistency. The longer you simmer, the thicker and firmer the tofu.
Pour in to prepared mold and cool completely. Cover and refrigerate until use.
