Chickpea Tofu

By Amanda Medwid

This tofu is a great addition to your favourite salad, soup, wrap, or virtually anything you can think of! This recipe comes from Kasia McMillin, Acting Technical Specialist, Warburtons Fermenter.

Chickpea Tofu

Ingredients:

  • 1 C chickpea flour
  • ½ to ¾ tsp salt
  • ¼ tsp garlic powder
  • ¼ tsp turmeric
  • ¼ tsp cumin
  • 1¾ C water

Directions:

Grease a bread/ loaf pan or line with parchment paper. You can also use a brownie square pan or anything small.

In a bowl whisk all the ingredients together until there are no lumps, or use a blender.

Pour the chickpea mixture into a deep saucepan. Cook over medium heat stirring continuously. The mixture will start to get lumpy as the pan heats up and then thicken evenly (4 to 5 mins).

Once the mixture is evenly thick and stiff, keep cooking for another 2 to 3 minutes so the chickpea flour gets cooked through. 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 flavour and adjust salt if needed.

Pour the mixture into the prepared loaf pan and even it out using a spatula if needed. Let it cool, then refrigerate for at least an hour to set.

Remove the set slab from the pan. Slice into cubes. Store in an airtight container for up to 4 days. The tofu can leak some moisture while it sits so drain before use.

Add the tofu to salads, wraps, soups, etc.

Chickpea Tofu

Here’s what Kasia had to say about why she chose this recipe:

“I chose this recipe because I’m always looking for ways to spice up my salad and what better way than to include pulses in my diet!”

Kasia McMillin joined Cigi in 2013 and currently holds the position of Acting Technical Specialist, Warburtons Fermenter. Her work is focused on investigating the use of pre-ferment processing on the functionality and end-product quality of doughs containing pulse flours as part of a multi-year research project in partnership with Warburtons, the largest bakery brand in the UK. Prior to taking on this role Kasia was a Technician, Asian Products and Pasta Technology where she provided presentations and demonstrations for Cigi programs, and worked on fee-for-service projects and collaborative research projects with industry and internal departments. Before joining Cigi, Kasia worked as a Technician in the Grain Research Lab at the Canadian Grain Commission. She obtained her Chemical & Biosciences diploma from Red River College.