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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 Â
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.Â
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.Â
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 ;).Â
Made these Buffalo Tofu Wraps with Chickpea flour tofu tossed in buffalo hot sauce.Â
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. Â 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.Â
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.Â
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.Â
Transfer the custard to a parchment lined container. Cool for 10 minutes then refrigerate for about an hour.
Remove from parchment, cube and use.Â
Keep refrigerated for upto 4 days.Â
Chickpea Flour Tofu Recipe
Ingredients Â
- 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
InstructionsÂ
- 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.
I made two batches of this tonight. I used Besan Chana Flour, so I added 1/4 cup extra, and my mixture was too thick to stir once it started heating up, I powered through and pressed it and just ended up crumbling it and cooking in a pan for sandwich wraps. Delicious. The second batch I didn’t add the extra 1/4 cup, and it came out perfect. Used it in muttar paneer in place of the paneer. Everyone loved the taste and texture. We have a celiac and soy allergy in our house, so this recipe is a life saver!!!! Super yum and easy 🙂
I’m glad that you tried it. both ways & everyone enjoyed
This didn’t work well for me. I found it much too soft, almost mushy, I could barely cut it in cubes. I cooked it as directed, not sure why it didn’t turn out.
Did you use the right flour? Did you let it chill for an Hour or so? This tofu is usually pretty sturdy.
I LOVE this recipe. Delicious flavor. I put my cooked mixture into a glass dish and placed in the refrigerator. . Wasn’t sure if it would stick and make a big mess or not. It slipped right out, once it was cooled and solid. I cut it into squares and baked it in our air fryer. FANTASTIC! I am so grateful. Thank you!
perfecto! yay air fryer =)
Had a brainstorm a couple of days ago thinking that I could use your recipe to make a vegan bacon with the flavors mixed into the dough, like making it with seitan (my wheat allergy is worse than ever, so that’s out). Soy tofu is just too perishable to be practical in a household of one–would it be OK for me to use half of the above batch of chickpea tofu, seasoned as you recommended and cubed, as a paneer substitute in your dishes where I used to use super-firm tofu? I found a seitan bacon recipe that has the seasonings I plan to use, unless you have a recipe for it–I can always trust yours to be the best!!
You can add bacon flavoring to it , slice it thin after setting and pan fry it. It won’t be chewy. It will be like nutty bacony crisps
This recipe worked out perfectly! So much firmer than soy tofu and a lovely taste. Next time I will try experimenting with different flavourings – I’m thinking perhaps nutritional yeast, garlic powder and some mixed herbs for a ‘cheesy’ vibe.
lyay! so glad you discovered it & love experimenting
Sorry forgot to rate your recipe!
I made this for dinner tonight & as with all your recipes it was absolutely fabulous. I made it with your butter chicken sauce recipe & will be having the left over tofu later in the week with your peanut sauce stir fry. Thank you so much for your amazing recipes!
Can this be made with lupin flour
possibly. I Haven’t tried it
Hello – this might be a silly question but if you freeze or refrigerate this tofu, does it need to be pressed like normal tofu or not?
Thanks!
Refrigerate for upto 4 days. It doesn’t need pressing. It might leak a little moisture that you can just absorb in a paper towel and use
I don’t know what I was intimidated to make this but I am so glad I did now. It was super easy and delicious! I could eat it as is!