In this fascinating recipe, I show you how to turn chickpeas into tofu! The result is a chickpea tofu that is a great alternative for anyone who has a soy allergy!  Wait, Did You Say Chickpea Tofu???  Chickpea tofu is an uncanny discovery that I stumbled upon on the Chinese internet.I then found out that it is also called Burmese tofu, as it is a traditional food in that part of the world.  Upon closer inspection, I also found it available in a specialty grocery store.

I wouldn’t say it’s a common ingredient yet these days, but it’s certainly out there!  It got me thinking, if soybeans can make soy tofu, why can’t chickpeas make chickpea tofu? You might ask why anyone would be interested in such a thing, but if you’ve got a persistent soy allergy or a glut of dried chickpeas, you may see this recipe as a bit of a godsend! How does it taste? Chickpea tofu definitely does not taste quite as smooth as soybean tofu.It retains more of its starchy bean character, and has a slightly more paste-like texture.  I say, if you can eat soy-based tofu, that’s still the preferred, but for anyone avoiding soy—or who likes a good kitchen experiment to try something new—this is a very good alternative.It’s still high in protein and has more fiber!  How to Use This Chickpea Tofu: This recipe makes an equivalent to silken tofu.

It’s very smooth and soft.Another key difference from soy-based tofu is apparent when it comes to cooking it.Chic

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