Soy-Free Tofu Recipe
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
- 1 cup chickpea flour (also known as besan)
- 2 cups water
- 1/2 - 1 tbsp adobo seasoning (optional)
- salt (to taste)
- 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
SeasoningsYou 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 eggsCombine 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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