⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.

Homemade tofu made from chickpea flour. Versatile protein base for frying, baking, or air-frying.

Ingredients

  • 100 g chickpea (gram) flour (3½ oz / generous 1 cup)
  • ½ tsp salt
  • 1 tbsp nutritional yeast (15 ml)
  • 200 ml water (7 fl oz / ¾ cup)
  • additional 200 ml water (7 fl oz) for boiling

Instructions

  1. To a mixing bowl, add the chickpea flour, salt, nutritional yeast and 200 ml water. Whisk to combine.
  2. In a heavy-bottomed saucepan, bring 200 ml water to the boil. Turn down the heat and pour in the chickpea flour mixture. Now, this is the part where you whisk very quickly for 5 minutes, otherwise the chickpea mix will start to stick to the bottom of the pan and be a bit of a pain to clean off. You’re looking for a thick, glossy texture which is still pourable, but only just pourable! Once this has been achieved, take it off the heat.
  3. Immediately pour the mixture into a glass food container and smooth out the top with the back of a spoon, so it’s nice and even.
  4. Leave to set in the fridge for at least 1 hour, then you should be able to use it right away. After one hour, test to see if it lifts cleanly away from the side of the container with a knife, if not, leave to set for longer.
  5. Carefully upturn it onto a chopping board and give it a little wiggle to release. Cut it into 2 cm (¾ in) cubes, or your shape of choice, then either use right away or store in the fridge for up to 4 days.

Notes

Cooking: When you’re ready to cook it, experiment with baking, pan-frying or air-frying! Just make sure to give it a coating of cornflour, so the edges get nice and crispy. Pan-fry in olive oil, then add a little tamari towards the end of cooking for some salty, umami goodness.

Storage: Store in the fridge for up to 4 days.

Nutrition: Protein per serving: 14g, Fiber: 6.7g, Plant diversity score: 1.25

Source: Sophie Waplington, Soph’s Plant Kitchen