This chickpea tofu recipe can be prepared quickly and is SO good! It’s a way to make your own tofu from scratch but by using chickpeas vs. soy. It’s full of protein, healthy, and easy!
Why you’ll love this chickpea tofu:
- Easy: This recipe is REALLY easy. It’ll take some time because you need to let the chickpeas sit for 12-18 hours but after that, it’s easy peasy
- Delicious: This chickpea tofu is so good and great for salads
Ingredients:
Chickpeas: Chickpeas have a nutty flavour and buttery texture. Use them on their own, bake them for a crispy snack, add them and make your own hummus, the options are endless. Plus, they’re a good source of protein and fibre. For this recipe, I used Silo’s chickpeas which are top notch!
Nutritional Yeast: I’m going to let you in on a little secret, I put nooch (also known as nutritional yeast) on pretty much everything! Okay, I know that’s not a secret, I tell everyone about my obsession with nooch. It is just a vegan’s best friend, packed with so many essential vitamins and minerals how can you not mix it into every recipe. My pantry is literally stocked with a few jars of this stuff from Bob’s Red Mill. Why do I love this stuff, let me tell you:
- It’s a complete protein
- Nooch is jammed packed with B vitamins (essential for plant-based eaters)
- It contains trace minerals like zinc, selenium, manganese, and molybdenum
How to make chickpea tofu:
- Rinse the chickpeas and add to a large jar along with the water.
- Seal, and set aside for 12 – 18 hours.
- Prepare the Mashed Chickpea Salad and set aside in the fridge until ready to use.
- Drain and rinse the chickpeas and add 2 cups of fresh water to a blender along with the salt, garlic powder, veggie stock paste, black pepper, and nutritional yeast.
- Blend until smooth.
- Strain the chickpea mixture through a fine cheese cloth or milk bag.
- Add the chickpea mixture to a pot and place over medium heat.
- Stir constantly with whisk until the mixture thickens to a thick pudding-like consistency.
- Line a small container (3x5in) with parchment paper and lightly spray with oil.
- Transfer the chickpea mixture to the prepared dish.
- Preheat the oven to 400F and prepare a baking tray with parchment paper.
- Allow to cool and place in the fridge until set. Approximately 1 – 2 hours.
- Once cool, remove from the dish and cut into cubes.
- Transfer the cubes to the prepared baking tray and lightly spray with oil.
- Bake for 30 – 40 minutes, until crispy on the outside and golden brown. Make sure to flip a couple times while baking.
- Enjoy the tofu as is OR add to any dish you desire! SO delicious!
Expert Tips & FAQ:
Spices: Add OR swap any spices that you wish! Even keep it simple with just salt!
How do I make tofu crispy? You add 2 tsp of cornstarch to your tofu prior to baking to create a delicious, crispy outside. Even air-fry the tofu for incredible texture.
Storage: You can prepare this tofu (prior to baking) and leave it in an airtight container in the fridge for up to 1 week. Cook or bake this tofu whenever and however you would like.
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Chickpea Tofu
Prep time: 12 hours + 5 minutes
Cook time: 45 minutes
Serves 2
1 cup SILO chickpeas
2 cups water
1 tsp. salt
1 tsp. garlic powder
1 tsp. vegetable stock paste
½ tsp. black pepper
1 tbsp. nutritional yeast
Instructions
Rinse the chickpeas and add to a large jar along with the water.
Seal, and set aside for 12 – 18 hours.
Prepare the Mashed Chickpea Salad and set aside in the fridge until ready to use.
Drain and rinse the chickpeas and add 2 cups of fresh water to a blender along with the salt, garlic powder, veggie stock paste, black pepper, and nutritional yeast.
Blend until smooth.
Strain the chickpea mixture through a fine cheese cloth or milk bag.
Add the chickpea mixture to a pot and place over medium heat.
Stir constantly with whisk until the mixture thickens to a thick pudding-like consistency.
Line a small container (3x5in) with parchment paper and lightly spray with oil.
Transfer the chickpea mixture to the prepared dish.
Preheat the oven to 400F and prepare a baking tray with parchment paper.
Allow to cool and place in the fridge until set. Approximately 1 – 2 hours.
Once cool, remove from the dish and cut into cubes.
Transfer the cubes to the prepared baking tray and lightly spray with oil.
Bake for 30 – 40 minutes, until crispy on the outside and golden brown. Make sure to flip a couple times while baking.
Enjoy the tofu as is OR add to any dish you desire! SO delicious!!
Notes:
Add OR swap any spices that you wish! Even keep it simple with just salt!
You add 2 tsp of cornstarch to your tofu prior to baking to create a delicious, crispy outside. Even air-fry the tofu for incredible texture.
You can prepare this tofu (prior to baking) and leave it in an airtight container in the fridge for up to 1 week. Cook or bake this tofu whenever and however you would like.