Look: Chickpea Tofu!

(Image credit: Iryna Rasko)shutterstock

While this may look a whole lot like regular tofu, there’s not a trace of soybeans in sight in this recipe. Instead, the secret ingredient in this tofu is chickpea flour.

What Is Chickpea Tofu?

Chickpea tofu isn’t a newfangled creation, but a recipe with a longstanding history in the Southeast Asian country of Myanmar. Also called Burmese tofu, it’s made in a similar fashion to polenta. Chickpea flour is simmered with water in a big pot until it becomes thick and creamy. A bit of ground turmeric is traditionally added to lend a golden hue to the tofu. Once thickened, the mixture is poured into a baking dish, where it rests for a handful of hours to firm up before being sliced. The result is a silky, creamy custard that’s high in protein and has the nutty, earthy flavor of chickpeas.

Chickpea flour can be used in place of soy tofu in most dishes. It won’t, however, crisp up well if baked or fried. Instead, it’s best used fresh in salads, soups, and curries.

Get a recipe: Genius Chickpea Tofu from My New Roots

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