Oil Free and Super Healthy Chickpea Tofu
Tofu without soy? Yes you can. In Burma they have done it for ages. It doesn’t taste exactly the same, it’s kind of more like extra firm chickpea omelette, but with the right cooking method (I like to airfry mine, after marinating it) you can get it very tofu-like and so delicious! And the best part – no oil involved, and it’s super easy to make and so healthy!
It’s basically just to mix and boil chickpea flour, water and spices for a couple of minutes, then pour it into a baking dish and let it cool completely in the refridgerator. Then do whatever you want with it. Scramble it, make small egg pieces for fried rice and such, dice and marinate it and fry it in the oven or airfryer. We love to marinate and airfry it, like in the main picture. The cubes becomes so tofu-like, crispy on the outside and soft on the inside and just darn delicious, I could eat it as a snack!
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Ingredients for a small cake pan/bake dish (about 9 x 9″):
- 1 cup chickpea flour
- 700 ml water
- 2 tbsp salt (use black salt of you are using the “tofu” for egg flavored dishes like scramble, omelette etc)
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp nutritional yeast
- 1/ 2 tsp black pepper
This is how you do it:
Add chickpea flour, salt and spices into a bowl and mix well. Then pour over half of the water and mix it all into a lump free batter.
Add the rest of the water into a casserole and let it come to a boil. Turn down the heat some (it should still be high) and add the chickpea water mixture. Stir constantly and let it simmer on medium-high for about 10 minutes or until it’s like a thick cake batter.
Line a baking dish with parchment paper and pour the mixture in. Try to smooth out the surface. Mine always looks like a wreck, but that’s ok too. Let it cool completely in the fridge, I like to let it set overnight, but 4-5 hours should be good.
Now you can slice and dice it and do whatever you want. Treat it like tofu. It’s a thing between extra firm silken tofu and firm regular tofu. Be careful when using a frying pan, but they will keep their shape perfectly in the oven or airfryer.
I like to marinate them in a delicious marinade before airfrying them. I normally use mushroom soy sauce, a drop of sesame oil (can be omitted), garlic powder, onion powder, chili powder, black pepper and a little maple syrup.
