Chickpea flour tofu - perfect for sandwiches

15 Aug 2017

This recipe was inspired by a traditional Burmese tofu recipe. Made with chickpea flour it's super easy, high in protein, low in fat and delicious. Perfect to prepare ahead and then have in a sandwich or a salad.

Chickpea flour (also called besan or gram flour) is so amazingly versatile! I got mine in Sainsburys in the UK, but you can also find it in Indian shops. It's often used in Indian cooking. Not only is vegan, very nutritious, low in fat, it is high in protein and healthy but it can be made into a tofu.

The inspiration for this recipe came from a Burmese tofu recipe which I changed to my own taste. The original uses turmeric in it but I wanted to mix it up a bit. So I used simple flavours like soy sauce and garlic. If you want you can also add a bit of chilli to it for extra kick. The mixture needs to be cooked first and then it sets without any additives and becomes a firm block which you can cut into slices or cubes (for salads for example) as you like it.

This tofu is perfect for sandwiches as a healthy filler and protein source. It can be prepared in advance and is a great after workout-food. Drizzle some sriracha sauce on top an enjoy your healthy fitness meal. It also worked really well in salads. Reheating doesn't work as well though as it becomes soft again.

And the other benefit is that it's super cheap to make as well! So when you're on a budget have a go at this delicious chickpea flour tofu.

When you cook it, just make sure you cook it for long enough. Chickpea flour when it's raw tastes bitter and needs to be cooked thoroughly to taste nice. See more about this in the recipe below.

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Chickpea flour tofu - perfect for sandwiches

I was so hungry I forgot to take the image of the tofu BEFORE EATING IT. So this after I took out a bite out of this chickpea flour tofu sandwich ;-) Try it in salads as well, it works really well.

It sets without having to add any other ingredients. Let it cool down in the fridge and then cut into strips or cubes -as you like it.

INGREDIENTS:

Chickpea flour tofu ingredients:

300ml water
1 cup chickpea flour
3-4 tbsp soy sauce
1 tsp garlic powder

Optional ingredients:

Chilli
Sriracha sauce

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METHOD:

To a blender add 300ml of water, 1 cup of chickpea flour (also called gram flour or besan flour), 3-4 tsp of soy sauce (unsweetened or sweetened, doesn't matter) and 1 tsp of garlic powder. You can also add a bit of chilli powder if you like it spicy. Blend until you get a smooth sauce.

Pour the sauce into a pan and heat up to high to medium heat. Cook for 6-8 minutes. Chickpea flour is raw and tastes bitter so it's important it's cooked thoroughly for it to lose the bitter taste and become easily digestible. To be sure, check the mixture. If it's still bitter cook for a bit longer - add a tiny bit more water if you need to.

Transfer the mixture into a dish and push it down with a spoon so it becomes more dense and even. Refrigerate for 1hour for it to bind together and become more dense.

Then either cut into slices or cubes as needed for sandwiches, wraps or salads. Enjoy!

And if you have some chickpea flour left try myspinach crepes with tahini dressing. Recipe is here.