Soy-Free Tofu Recipe


Soy-Free Tofu Recipe - Tayler Silfverduk DTR - #soyfreerecipe #glutenfreevegan #tofurecipe #5minuterecipe #chickpeas #gabanzobeans #besan #burmesetofu #chickpeatofu #easytofu #tofurecipe #soyfreetofu #glutenfreerecipe #celiacrecipe #celiacfriendly #allergyfriendly #meatalternative #vegetarian #veganrecipe #plantprotein #DTR #RD2BE #dietetics #silfverduk #5minuterecipe #3ingredients #3ingredientrecipeChickpea Tofu

I made a post a while back about my top tips on sneaking in enough protein throughout the day. In that post, I confessed that I struggle with eating enough protein. Why? Because I just don’t crave meat frequently. My body just doesn’t ask for it.

Trying to hone in on my intuitive eating skills, I try to honor what my body asks for. And what my body asks for is lighter alternatives to animal products.

So I went on a quest to find suitable alternatives for my body and today I am sharing my favorite find with you.

I know a lot of plant-based and plant-focused people substitute meat products with soy-based alternatives. My problem with that I try my best to avoid soy-based products. I only make exceptions to this rule if I am eating out because let’s be real, if you’re celiac, finding safe gluten-free foods take the priority, all other diet choices are put on the back burner.

One day, after researching soy-free tofu alternatives, I came across a recipe for Burmese tofu. Burmese tofu is essentially chickpea tofu. I knew I had found my solution.

After a lot of recipe testing, I finally created my favorite soy-free chickpea tofu recipe!

Packed full of flavorful spices, this tofu might be a tough competitor to its soy-based relative.

Lasts up to 5-7 days in the fridge!


Soy-Free Tofu Recipe

Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Main Dish
Cuisine: Dairy-Free, Gluten-Free, Vegan / Plantbased
Servings: 4

Ingredients

  • 1 cup chickpea flour (also known as besan)
  • 2 cups water
  • 1/2 - 1 tbsp adobo seasoning (optional)
  • salt (to taste)

Instructions

  • In a bowl combine 1 cup water with the chickpea flour and adobo seasoning (check out my recipe here)
  • Whisk until well combined (you can also use a blender to ensure a creamy consistency)
  • In a small pot, add 1 cup water and bring to a rolling boil
  • Working quickly, pour in the chickpea/water/spice mixture and stir with a spatula quickly (making sure the tofu mixture doesn't stick to the pot)
  • Keep stirring until a thick cake like batter forms
  • After a cake like batter forms, remove from heat and transfer to a lined container
  • Let cool, cover, and let sit in the fridge for at least an hour to thicken
  • When ready to use, cut into cubes and cook as you would tofu
  • Enjoy!

Notes


Seasonings

You can use seasonings other than adobo to flavor your tofu depending on what you're using it for. For Thanksgiving, I used an Italian spice seasoning to give my tofu a more appropriate feel.

To make scrambled eggs

Combine 2 cups of water into the pot while cooking instead of 1 cup. This will form a more eggy and soft feel in your tofu.

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