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
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 seasoningto 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.Affiliate Disclosure: This post may contain affiliate links, which means I may receive a small commission, at no cost to you, if you make a purchase through a link.