Chickpea Tofu
With the rising cost of food lately, I began to simply eat rice and beans. No matter how much you change the beans, sometimes having rice and beans can get old. This is where this recipe has been a God-send!
Last week, I ran across a post that made an extra-firm tofu out of lentils. I made it and it was easy enough, so I decided to try my hand at chickpeas and other beans I had and see what happens. This is how this recipe came about. Now, with that said, you may use whatever seasonings that suit you. These are seasonings I used. Once I have the finished product, I don’t have to re-season. I just add starch and oil and oven-fry. This is softer than tofu in the middle but my brother did not know any different; so, that was a win!
If you want your bean tofu softer, just increase the amount of water. I like mine extra-firm.
Without further ado, enjoy this recipe!
Chickpea Tofu
Ingredients:
- 1 cup dried chickpeas + water to cover
- ½ fresh squeezed lemon juice
- 1 ½ cup cold water
- 1 tsp. sweet paprika*
- 1 tsp. garlic powder*
- 1 tsp. onion powder*
- 1 tsp. liquid aminos
- ½ tsp. no-chicken broth powder (See recipe)*
- ½ tsp. pink Himalayan salt or salt to taste
- ½ tsp. dried oregano*
- ½ tsp. black pepper substitute, optional*
Instructions:
- Measure, pick, and wash dried chickpeas. Place in a large bowl and soak in plain water and lemon juice. To soak quickly, pour in boiling water and lemon juice and cover and let water cool. Beans should appear double in size.
- Drain and place in blender with 1.5 cups of cold water and spices. Blend until smooth.
- Place in sauce pan and cook for 5-7 minutes, stirring constantly, until beans are cooked though and pulling away from pan. It will be thickened. By stirring constantly, you ensure that beans do not burn at the bottom.
- Pour into a square or rectangular glass dish (4×4 or 4×6). Let firm overnight or at least six hours.
- Prepare by sautéing on the stovetop or oven-fry.**
*SEASONINGS: This is simply how I like this. You may use any seasoning combination you like.
**OVEN-FRY: Preheat oven to 400 °F. I cut tofu up in square, place in a bag, and shake with a tablespoon of cornstarch. Then drizzle in a tablespoon of oil (I use avocado) and shake. Lay out squares individually on a baking sheet (lined w/ parchment paper) and bake for 20 minutes.