This post contains affiliate links. Please see our disclosure policy.
Make your own Chickpea flour Tofu. 10 min Non soy tofu made with Chickpea flour or Besan / gram flour. Easy Homemade Burmese tofu. Vegan Gluten-free Soy-free Tofu Nut-free Recipe. Pin this post! Jump to Recipe
Burmese (chickpea) tofu is made by cooking split pea flour or chickpea flour and water batter until it thickens and can set. One of the other methods is to soak the split chickpeas, blend and use that batter. I make my chickpea tofu with chickpea flour and with less liquid so it is a sturdier, and quick version of Burmese tofu. This recipe makes about 2.5 to 3 cups cubed tofu which can be stored for a few days refrigerated.
The tofu can also be made with Chickpea flour (which is ground garbanzo beans (white chickpeas), pure besan / gram flour (which is flour of brown chickpeas (kala chana) or split brown chickpeas (chana dal)), or mixed flour besan which can have 2 different types of chickpea / split pea flour, or yellow split pea flour. Each of the flours need different amounts of liquid. Besan (gram flour) is also ground finer than white chickpea flour. Because of these differences, chickpea flour generally makes a thicker batter and needs more water to achieve the similar consistency as besan batter if the recipe was written with besan. Besan will need less liquid to make an equally sturdy tofu as Chickpea flour tofu. The tofu recipe below made with any of the flours, without adjusting the recipe will still be usable wherever needed. Depending on the flour used, the resulting tofu cubes might be soft or firm. Use less water for firmer and more water for softer chickpea tofu.
Chickpea flour is mixed with water to form a smooth batter. The batter thickens into a thick custard like consistency which sets and can be easily sliced. I use these properties of chickpea flour in many recipes, like this nut-free Nacho cheese slice, these chickpea flour pasta noodles and more.
This recipe is adapted from the spiced chickpea tofu in my book. You can use it as a substitute for soy tofu in many recipes. It does well in curries, tossed in dressing, in wraps, salads, also makes a great morning scramble, or egg salad!, breaded tofu etc. It also sticks to the pan like regular tofu while stir frying, if your pan isnt good ;).
Made these Buffalo Tofu Wraps with Chickpea flour tofu tossed in buffalo hot sauce.
More chickpea flour recipes from the blog
- Chickpea flour Pancakes – Indian Chilla
- Veggies in Chickpea flour Sauce- Sindhi Kadhi
- Besan Burfi – Chickpea flour fudge with condensed non dairy milk
- Fluffy chickpea flour Omelet
This tofu might not absorb marinades as quickly. So I generally prefer to flavor the tofu itself while making it. Mix in herbs, spices and flavors into the batter before cooking it. That way the tofu is already infused with a profile depending on where you are using it. I usually add garam masala and cayenne when using in curries and some soy sauce and lemon when adding to asian fusion, some italian herb blend for other uses like a mashed up marinated tofu salad.
Blend the chickpea flour water and spices into a smooth batter. Cook over medium heat. the batter will start to get lumpy after a minute or so.
Keep stirring frequently. The batter will eventually thicken evenly and become custard like.
Cook for another 2 minutes so the chickpea flour is cooked through. You can taste the mix carefully at this point to ensure that the chickpea flour doesnt taste raw and adjust salt if needed. the mixture will also start to come away from the pan.
Transfer the custard to a parchment lined container. Cool for 10 minutes then refrigerate for about an hour.
Remove from parchment, cube and use.
Keep refrigerated for upto 4 days.
Chickpea Flour Tofu Recipe
Ingredients
- 1 cup chickpea flour/ garbanzo bean flour, , or if using besan, use 1 1/4 cup besan/ gram flour
- 1/2-3/4 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp turmeric, optional, for color
- 1/4 tsp cumin or garam masala, optional
- 1 3/4 cup water
Instructions
- Grease a bread pan or line with parchment and keep ready. (9 by 5 rectangle or any similar rectangle or smaller square pan).
- In a bowl whisk all the ingredients under chickpea tofu until there are no lumps, or use a blender..(or you can add the ingredients directly to the pan and whisk to combine). I use a blender for quick and smooth batter.
- Pour the chickpea flour mixture into a deep saucepan. Cook over medium heat. Stir continuously. The mixture will start to get lumpy as the pan heats up (see video) and then thicken evenly and considerably. 4 to 5 mins.
- Once the mixture is evenly thick and stiff, keep cooking for another 2 minutes so the chickpea flour gets cooked through. Also tap the spoon or spatula to drop the mixture stuck to it to the pan. If the mixture is starting to brown, reduce the heat to medium low. You can taste test the mixture at this point carefully, to ensure that there is no raw chickpea flour flavor and adjust salt if needed.
- Pour the mixture into the prepared loaf pan or parchment and even it out using a spatula or another parchment if needed. Let it cool, then refrigerate for atleast an hour to set.
- Remove the set slab from the pan. Slice into cubes. Store in an airtight container refrigerated for upto 4 days. The tofu can leak some moisture while it sits. drain and use.
Video
Notes
Add nutritional yeast for cheesy flavor or other herbs and flavors of choice. To use in stir fries or curries: Crisp in a tsp of oil until golden on some edges. (see this recipe). Nutrition is for 1 serve
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This turned out absolutely amazingly! Used it to make Punjabi aloo mattar ‘paneer’ – enjoyed by all the family. Thank you!
Is this recipe in any of your books? I’d like to gift it to my mum who is a techno-phobe, so it’d be easier for her to follow by book.
that’s great! Yes it’s in my 2nd book, “VEGAN RICHA’S INDIAN KITCHEN COOKBOOK”
I tried this recipe and it didn’t turn out right. It was clumping up a lot so I added more water and it made it really soft. I’m not sure if that’s the intended outcome. I tried to brown it and it just melted into puddy. I know I didn’t do this right, but I’m not sure how its really supposed to be. Is there a way to make it firm? And can I make it crisp and brown at all?
If you add more water it will make soft tofu and that won’t be easy to panfry.
When cooking, just keep whisking as it starts to thicken. It will be a stiff custard and once they is an even custard cook for another minute and then it’s done. Just pat it on parchment. See the video for reference
I used a hand blender to keep it from clumping and I also added onion flakes – yummmmm.
nice
Are you not supposed to make this ahead? I made it last night and kept in an airtight container. Lots of liquid on top that I drained. I cubed and attempted to make the southwest tofu scramble. The tofu became a sticky paste so that I could easily make burgers out of the scramble. What did I do wrong? Thanks!
It shouldn’t leak too much water npr should it become pasty. Did you use this recipe? How much water did you use in the chickpea tofu and what chickpea flour did you use. There r several recipes on the web and many use a lot more water which makes softer chickpea tofu and that usually doesn’t do well in pan frying.
These are a GREAT alternative to tofu. (Which I love but does not agree with me). Once the mixture sat in the fridge and I cut it up, I tossed in a little sesame oil and ginger and popped them in the Air Fryer!!!!!!!!!!!!!! The texture is amazing!!!
Cool!! good idea
can i sub the flour with red lentils flour?
yes you can & t will give you a different texture
Did you know there is a product called Pumfu which is like firm block tofu which can be sliced, cubed, diced and it holds up well in cooking? I just found a package in the local market. It is delicious. When in a hurry it sure helps to have on hand. Also nutritious and tolerable for those with soy or legume sensitivities! Yea!!
Will this work with Besan
Yes, use 1/4 cup more besan.
Loved it thank you!!!
Hi thanks for this recipe. This looks like a great alternative. Can this be made in the instant pot?
Wow!
I am trying to reduce soy and this is great alternative. When I was making it, it reminded me of Shiro Wat, a considerately more complicated Ethiopian dish made with chickpea flour. So of course I was compelled to add some Berbere spice mix., along with nutritional yeast and a little onion powder. I used besan flour and reduced the water by 1/4 cup as suggested and it firmed up nicely.
This a very versatile recipe – can’t wait to make it again and play around with various seasonings!
Thank you!!
that’s great. thank you for the rating and also the info.
Hi there, could you air dry this like regular tofu please?
for a little bit – but too much will create dry edges