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
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.
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.
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 ;).
Made these Buffalo Tofu Wraps with Chickpea flour tofu tossed in buffalo hot sauce.
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. 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.
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.
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.
Transfer the custard to a parchment lined container. Cool for 10 minutes then refrigerate for about an hour.
Remove from parchment, cube and use.
Keep refrigerated for upto 4 days.
Chickpea Flour Tofu Recipe
Ingredients
- 1 cup (120 g) chickpea flour/ garbanzo bean flour use 1 1/4 cup besan/ gram flour
- 1/2-3/4 tsp (0.5 tsp) salt
- 1/4 tsp (0.25 tsp) garlic powder
- 1/4 tsp (0.25 tsp) turmeric optional, for color
- 1/4 tsp (0.25 tsp) cumin or garam masala optional
- 1 3/4 cup (437.5 ml) water
Instructions
- 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
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!
This turned out absolutely amazingly! Used it to make Punjabi aloo mattar ‘paneer’ – enjoyed by all the family. Thank you!
Is this recipe in any of your books? I’d like to gift it to my mum who is a techno-phobe, so it’d be easier for her to follow by book.
that’s great! Yes it’s in my 2nd book, “VEGAN RICHA’S INDIAN KITCHEN COOKBOOK”
I tried this recipe and it didn’t turn out right. It was clumping up a lot so I added more water and it made it really soft. I’m not sure if that’s the intended outcome. I tried to brown it and it just melted into puddy. I know I didn’t do this right, but I’m not sure how its really supposed to be. Is there a way to make it firm? And can I make it crisp and brown at all?
If you add more water it will make soft tofu and that won’t be easy to panfry.
When cooking, just keep whisking as it starts to thicken. It will be a stiff custard and once they is an even custard cook for another minute and then it’s done. Just pat it on parchment. See the video for reference
Are you not supposed to make this ahead? I made it last night and kept in an airtight container. Lots of liquid on top that I drained. I cubed and attempted to make the southwest tofu scramble. The tofu became a sticky paste so that I could easily make burgers out of the scramble. What did I do wrong? Thanks!
It shouldn’t leak too much water npr should it become pasty. Did you use this recipe? How much water did you use in the chickpea tofu and what chickpea flour did you use. There r several recipes on the web and many use a lot more water which makes softer chickpea tofu and that usually doesn’t do well in pan frying.
These are a GREAT alternative to tofu. (Which I love but does not agree with me). Once the mixture sat in the fridge and I cut it up, I tossed in a little sesame oil and ginger and popped them in the Air Fryer!!!!!!!!!!!!!! The texture is amazing!!!
Cool!! good idea
can i sub the flour with red lentils flour?
yes you can & t will give you a different texture
Did you know there is a product called Pumfu which is like firm block tofu which can be sliced, cubed, diced and it holds up well in cooking? I just found a package in the local market. It is delicious. When in a hurry it sure helps to have on hand. Also nutritious and tolerable for those with soy or legume sensitivities! Yea!!
Will this work with Besan
Yes, use 1/4 cup more besan.
Loved it thank you!!!
Hi thanks for this recipe. This looks like a great alternative. Can this be made in the instant pot?
Wow!
I am trying to reduce soy and this is great alternative. When I was making it, it reminded me of Shiro Wat, a considerately more complicated Ethiopian dish made with chickpea flour. So of course I was compelled to add some Berbere spice mix., along with nutritional yeast and a little onion powder. I used besan flour and reduced the water by 1/4 cup as suggested and it firmed up nicely.
This a very versatile recipe – can’t wait to make it again and play around with various seasonings!
Thank you!!
that’s great. thank you for the rating and also the info.
Hi there, could you air dry this like regular tofu please?
for a little bit – but too much will create dry edges
I am not a fan of soya tofu as I find it a bit soft and tasteless but I made this recipe and my husband and myself love it. It has more texture and the taste is good. We have had it in curries and made into panko coated dippers and it is very good and costs a lot less than shop bought soya tofu. Another good point is that if you have the dry ingredients in it easy to make when you want it.
Thank you Margaret – great to hear!
I’d never though of using besan this way, but I LOVE IT. Thanks for sharing!
Thank you Daljit! Click here for my recipe for Halwa or Besan Chilla among many others like French Toast! Vegan Chickpea Flour Pancakes – Besan Chilla
Dear Richa, You are totally amazing. I now am committed to finally making this. I can hardly wait. Thank you so very, very, very much!
Delicious and so simple. I vary the herbs and spices for different flavoured tofu. It is one of my favourite meals as I am vegan and don’t enjoy soy products.
This recipe is a revelation! Delicious. Great for soy free tofu in my Asian noodle soup recipes. Thanks for sharing x
Could you recommend the best oil free way to serve this?
Add it to any of the oil free curries or sauces. Most of these on the blog have oil free options in the notes.
I love this recipe! I use it all the time, thank you:) Do you think it can be made with lentil flour? Just wondering…!
it will give you a different texture
I added a tablespoon of ground flax seed thinking it would help hold it together, but the tofu didn’t set. I guess this only works as is huh?
what flour did you use?
Garbanzo bean flour 1 cup + 1 tbsp of flax seed. It has been refrigerated since 5pm last night and it still hasn’t set. Sticky to the touch. You think if I bake it, maybe it will help?
Fantastic! I made this as written and really enjoyed it. I accidentally bought a chickpea/fava blend when I shopped for more supplies- do you think it would work?
yes the blend will work
Could this chick pea tofu be used in a liquid dish recipe like miso soup, or will it just melt/dissolve?
yes, add it towards the end and dont simmer for longer than 3-4 mins
This was so good and honestly easier to prepare than store bought tofu. I will be making this all the time!
Thanks!
Mine didn’t cut clean like yours. It ended up a bit sticky, and more like gnocchi than tofu. What might I have done wrong?
did you use chickpea flour (garbanzo flour) or besan? Or maybe it just needed extra chill time
I did use chickpea flour. I will try chilling it longer!
also cook a bit longer.. besan is also labelled chickpea flour. You want to use garbanzo bean flour or white chickpea flour.
This is my new favorite (oil free vegan) use of chickpea flour! I’ve tried lots of socca and similar recipes (oven baked, not fried). The other day when I discovered this I quickly whisked up a batch to add to Tofu Lettuce Wraps by Protective Diet (used instead of the tofu), similar to those at PF Chang’s. When I nibbled “tofu” before adding it to the recipe, I loved it, but I didn’t love it once added to that particular recipe. However, I just whipped up another batch (the version with cumin, not garam) to have with tonight’s Chickenless Noodle Soup (also Protective Diet recipe), but this time, I’m not adding it to a recipe, just planning to cut into tiny pieces and eat out of hand like the very best ever version of a socca bread! Thank you!!
Can you bake it afterwards in the pan to help firm it up firm it up and draw away some of the moisture? So it can be more like super firm tofu?
you can pan fry . Baking without a batter will make them kind of dry-ish bircuity.
Thanks Richa! on the next try for the Chickpea tofu. I will use Garbanzo bean flour 1cup and 1.75 cups of water right plus spices right? Just making sure I got this right for the next round. If you have any more advice, I am all ears. I want it to work, because I am allergic to soy, and really miss tofu.
I own your book by the way. Love what you are doing, especially with Indian food. My husband and I are yogis and lovers of India. I’m a fan of your vegan take on India cooking especially. You were the first I saw that did that.
Thanks in advance for responding to my questions as well 🙂
Use 1 1/4 cup garbanzo bean flour and see if it works. the stickyness may be because of the flax
Thanks for getting the book and loving it!
In this comment to Angelique you suggested “Use 1 1/4 cup garbanzo bean flour and see if it works. the stickyness may be because of the flax” – but I don’t see any flax in the recipe???
Did you know there is a product called Pumfu which is like firm block tofu which can be sliced, cubed, diced and it holds up well in cooking? I just found a package in the local market. It is delicious. When in a hurry it sure helps to have on hand. Also nutritious and tolerable for those with soy or legume sensitivities! Yea!!
We’ve been using your cookbook for years now and have made dozens of recipes…all of them delicious!! But so far, your Chickpea Tofu in Spicy Madras Sauce (p. 163) is my favorite. Chickpea tofu is a revelation! Thank you so much for your delicious, healthy food!!
Awesome! Thanks for the great review and for stopping by! I’m so happy you’re enjoying my recipes! 🙂
Have you made this without salt? Would it be okay. Can this be used like soy tofu to make a vegan sour cream out of it? Thank you, eager to try your recipe.
yes it will be ok without salt. its a good sub in stir fries and curries, not so much for sour cream kind of things.
Hi Richa,
If I steam the batter, would it give the same result?
You possible can steam the batter. It would need 20 to 25 mins of steaming to really cook through else thechickpea flour will taste raw. probably faster in a pan.
Will this freeze? Thinking about making extra so I can have it on hand.
yes it will freeze. The texture changes slightly
Wow! I made it with some Indian spices, and it is absolutely delicious.
Next time I will make it à la française, with herbes provençales. :-))
Also, I was thinking of making snacks for myself, as I get hungry often: adding maple syrup, nuts and dried fruits… do you think the taste of chickpeas has too strong of a taste for this variation?
Thanks for so many great recipes!
Suzanne
chickpea is generally savory, so you might need additional sweet. I use chickpea flour to make my gluten free cinnamon bread
Chickpea flour Cinnamon bread !! So you have that recipe here. Also have you made any cinnamon rolls recipe?
Your recipes are so great thank you for sharing !
I love this recipe. I wanted to bread it and bake it like I do with regular tofu. Do you think it will work, and anything to look out for?
yes should work just fine. You will need less baking time as the tofu is already cooked, so just 7 to 8 mins at 425 F to toast and brown the breading
I just made white bean milk (!!) today and used the left bean pulp after straining the milk to make a bean tofu following this recipe! I only used less water, 1 cup, and it’s now in the refrigerator, firming. I’ll let you know how it turns out 🙂 Thanks so much for the recipe, been making lots of recipes from your blog lately and they are all amazing!!
ooh, yeah let me know how it turns out