How to make chickpea tofu using just 2 ingredients and two methods: with chickpea flour or dried chickpeas. The resulting Burmese tofu is an excellent gluten-free, nut-free, soy-free tofu substitute. It can be made firm or soft like silken tofu and used interchangeably in many ways; marinated, baked, fried, and more!
Chickpea Tofu; A Flavorful, Soy-Free Tofu Alternative
As a long-time vegan, I’m definitely no stranger to tofu. However, even with an increasing population of meat-reducers and eliminators (yay!), tofu – and soy products in general- still aren’t widely accepted or enjoyed. So, if you’re looking for a meat-free, soy-free, unprocessed meat alternative, then look no further! This chickpea tofu (also called Burmese tofu) is simple to make, unprocessed, and can be prepared in two ways. Both are packed with protein and fiber.
This isn’t the first time I’ve used pulse flour as a vegan alternative. In fact, I’ve previously shared red lentil flour ‘omelettes’ and chickpea flour quiche and frittata. With the amazing results (and reaction to) all three, I couldn’t wait to make a big batch of this soy-free tofu substitute.
So, when I came across this post by Mary’s Test Kitchen (who, in turn, was inspired by Girl Cooks World), I knew I had to give the chickpea tofu recipe a try (though I cook mine with less water). Best of all, this recipe (either method) is cost-effective, super simple, requires under 20 minutes of hands-on prep, and is wonderfully versatile!
What is Burmese Tofu?
Unlike regular tofu, which is made from soybean curd, Burmese tofu (or shan tofu) is a staple of the Shan people in eastern Myanmar. It combines water, chickpea flour, and salt (often also with turmeric). However, there are also versions using whole chickpeas (both methods included below!) too.
For the chickpea flour tofu, the ingredients are mixed together while heated until creamy, then poured into a dish to ‘set.’ The consistency is slightly firm, like set polenta, and can easily be sliced without crumbling apart.
Once prepared, this homemade tofu is popularly fried, made into crackers, and added to salads. However, you can also use chickpea tofu instead of regular tofu for multiple types of recipes like stews, curries, and more and even store it in the freezer for up to 3 months!
For more vegan meat-alternative recipes, you might enjoy this vegan gyro, meatloaf, meatballs, shawarma, or vegan sausages!
Homemade Silken Tofu
Meanwhile, the dried chickpea tofu soaks, blends, and strains the ingredients into a ‘milk,’ then slowly cooks that until thick and pours in a mold to set. I first saw a video about this method on YouTube at Ayano Hayasaki. The resulting texture is slightly smoother/softer than the flour version. It’s very similar to silken tofu and can be used for all my vegan cheesecake desserts!
To be honest, making my own homemade silken tofu is a game-changer for me because it’s much cheaper than store-bought silken tofu and super healthy!
The Ingredients
- Dried chickpeas
- Water
OR
- Chickpea flour: Chickpea flour is also called garbanzo bean flour, Besan, or Gram flour (which may use brown chickpeas) and is available in most large grocery stores or Asian supermarkets. Alternatively, you can even make your own by milling/grinding dried chickpeas (you could use a high-speed blender to do this, then sieve and re-process the larger pieces).
- Water: If you plan on making and using it entirely as savory tofu, you could use vegetable stock in place of water.
Read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.
Optional add-ins and variations:
- Split pea flour: There are versions of Burmese tofu that combine chickpea flour and split pea flour and have a more robust ‘legume’ flavor. You can experiment with the ratio.
- Salt: If you’re using plain water (not stock), you could add 1/2-3/4 tsp salt to the soy-free tofu.
- Turmeric: This is a classic addition to Burmese tofu and provides a golden color to the tofu. I recommend using between 1/8th-1/4 teaspoon turmeric powder.
- Spices: There are several ways to add more flavor to this chickpea tofu with spices. For example, in my vegan quiche recipe, I used onion powder, smoked paprika, black pepper, and nutritional yeast. Garlic powder, cumin, cayenne/chili, etc., would also work.
How to Make Chickpea Tofu?
The Silken Tofu Version With Dried Chickpeas
- First, combine the dried chickpeas and enough water to cover them by at least 2-inches (5 cm) in a large bowl. Leave them to soak overnight (up to 1 day), then drain and rinse.
- Next, grease a mold. I used a 6×6-inch glass pan; however, you could use several smaller ramekins. Set aside.
- Transfer the soaked chickpeas to a blender with 2 cups of fresh water and blend for 20-30 seconds (or until smooth and liquidy without huge chunks of chickpea), then strain through a nut-milk bag (or several layers of cheesecloth) and manually squeeze out as much liquid as possible. If you have any leftovers in the blender jug, I recommend adding a few tablespoons of water and using a silicone spatula to get it out.
- Add the strained liquid (not the pulp) to a medium saucepan, constantly stirring while bringing it to a boil over medium heat.
It’s important to stir/whisk it constantly! Otherwise, the chickpea starch will sink to the bottom and clump.
- Once simmering, reduce the heat to low, and allow the mixture to simmer for around 20 minutes, stirring often. It reaches a thick pudding consistency.
The longer it simmers, the firmer the chickpea silken tofu will be (as more liquid evaporates).
- Finally, pour the pudding mixture into the prepared molds, smooth the top with a spatula, and then allow to cool at room temperature for several hours to set (and later in the fridge to firm up further). Once firm, unmold it and use it in place of silken tofu or soft tofu.
The Firmer Tofu Version With Chickpea Flour (Quick Method)
- Combine the chickpea flour and 1 cup (240 ml) of water in a bowl and whisk well. Use just 1/2 cup (120 ml) for firmer tofu.
- In a saucepan, bring 1 1/2 cups (360 ml) of water to a boil over medium heat. As soon as it’s boiling, slowly pour in the chickpea mixture, whisking/stirring constantly.
- Allow the mixture to simmer at low heat for 5-6 minutes, whisking frequently as it thickens. It’s ready when it’s thick and slightly glossy (it should cling to your whisk, not flow like ribbons). Then pour into prepared molds and leave to set.
How to Store
Store: Store any leftover garbanzo tofu in an airtight container in the fridge for 2-3 days (dried chickpea tofu) or 3-5 days for chickpea flour tofu!
Freeze: Out of the two methods, chickpea flour tofu is more freezer-friendly (texture-wise). I recommend slicing the tofu first and allow it to freeze spread out on a tray. Once solid, transfer the cubes/slices to a large airtight container/Ziplock bag and store for up to 3 months. Allow it to thaw in the fridge first before using how you’d like.
How to Use Chickpea Tofu
Like soy tofu, the chickpea tofu substitute can be baked, fried, marinated, or turned into desserts!
As mentioned before, the dried chickpea method provides a silkier, smoother texture like soft or silken tofu and is the best option for sweet dishes (as well as savory softer dishes like ‘egg’ salad, etc.).
Meanwhile, chickpea flour tofu is denser, with a more robust flavor, and best (in my opinion) for savory purposes. I particularly like to bake or air-fry cubes of the chickpea flour tofu and serve as my ‘protein’ with several dishes, including:
- Broccoli Chickpea Stir-Fry
- Vegetable Stir-Fry Noodles (Lo Mein)
- Kung Pao Cauliflower
- Kitchari
- Vegetable Chop Suey
- Hibachi Fried Rice
- Spicy Sriracha Noodles
- Vegan Tacos
- Creamy Vegan Ramen
- Sticky Teriyaki Tofu
And plenty more. Let me know in the comments what your favorite ways to serve this garbanzo tofu are!
Recipe Notes and FAQs
- Can you use canned chickpeas in place of dried? No, to make the homemade tofu with dried chickpeas, we’re relying on the starch from the chickpeas while cooking to thicken into the ‘tofu.’ Canned chickpeas are already cooked, so won’t work.
- To use the leftover chickpea pulp: There’s no need to waste this. It can be added to veggie burgers, meatballs, or falafels, etc. Just make sure to cook it and not eat it raw! You could also mix a little with the ‘milk’ mixture for slightly firmer chickpea tofu. I actually once forgot straining the mixture and the resulting tofu was pretty firm, however, the texture wasn’t as smooth.
- For firmer chickpea flour tofu: You can slightly reduce the amount of water used (by around 1/2 cup) and cook for the same amount of time. The yield will be less, but it will be firmer. For even firmer tofu (perfect for pan-frying) I recommend adding 1 tsp of agar powder to the mixture.
- Notes on the flour used: Different types of chickpea flour are milled differently and will require different amounts of water for the same firm set. For example, besan/gram flour is normally finer milled than chickpea flour and requires slightly less water. Feel free to experiment.
If you try this chickpea tofu recipe (either method), I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan – I love seeing them.
Chickpea Tofu
Ingredients
Quick Chickpea Flour Method
- 1 cup (100 g) chickpea flour
- 2-2½ cups (600 ml) of water (divided) - see notes
- ½-¾ tsp salt (optional)
- ⅛-¼ tsp turmeric (optional)
OR - Dried Chickpeas Method (Similar To Silken Tofu)
- 1 cup (200 g) dried chickpeas (raw)
- 2 cups (480 ml) water
Instructions
Quick Chickpea Flour Method
- You can watch the video in the post for visual instructions.In a bowl, mix the chickpea flour and 1 cup (240 ml) of water with a whisk. Use just ½ cup (120 ml) water for firmer tofu.
- In a saucepan, bring 1½ cups (360 ml) of water to a boil. As soon as it boils, slowly pour the chickpea mixture into the water while stirring constantly.
- Let simmer on low heat for at least 5-6 minutes, and make sure to keep whisking frequently. Pour the mixture into a 6x6-inch mold (or several smaller molds) and let it firm up. Optionally, place the mold(s) into your refrigerator, to firm up even more (the longer it sits, the firmer it gets). Once the chickpea tofu is firmed up, you can unmold it and use it as you would use regular tofu. Enjoy!
Dried Chickpeas Method (Silken Tofu)
- Add the dried chickpeas to a large bowl and add plenty of water until they are covered with at least 2 inches (5 cm) of water. Soak them overnight (or up to 1 day), then drain the water through a strainer and give the chickpeas a quick rinse.
- Grease a mold (e.g. a 6x6-inch glass pan) or several ramekins with a little oil and set aside.
- Transfer the chickpeas into a blender and add 2 cups of fresh water. Blend for about 20-30 seconds, then strain the mixture into a large bowl through a nut-milk bag and try to squeeze out as much liquid as possible. If you have some leftovers in the blender jug, then add 1-2 tablespoons of water and use a silicone spatula to get it all out.
- Add the strained liquid into a medium saucepan and bring it to a boil, stirring constantly with a whisk until it starts simmering. It's important to stir a lot because the starch of the chickpeas will float to the bottom of the pan and begin to clump, if you don't stir constantly.
- Once the mixture starts simmering, turn the heat to low and keep simmering for about 20 minutes, stirring often. The consistency will be like thick pudding. The longer you let it simmer, the firmer the silken tofu will be, as more water will evaporate.
- Pour the cooked mixture into the prepared mold(s) and smooth the top with a spatula. Let it cool at room temperature for a few hours to set.Optionally, place the mold(s) into your refrigerator, to firm up even more (the longer it sits, the firmer it gets). Once the chickpea tofu is firmed up, you can unmold it and use it as you would use silken tofu. Enjoy!
Notes
- If you are planning to make savory tofu, then I recommend adding 1/2-3/4 tsp of salt (or use veggie broth instead of water) and 1/8-1/4 teaspoon of turmeric powder. In my vegan quiche recipe, I also added onion powder, nutritional yeast, smoked paprika, and black pepper.
- For firmer tofu: I recommend using less water (e.g. just 2 cups in total) for the chickpea flour version, if you want the tofu to firm up more. For even firmer tofu (perfect for pan-frying) I recommend adding 1 tsp of agar powder to the mixture.
- I use the dried chickpea method to make homemade silken tofu and use it for my vegan cheesecake recipes!
- I learned about the dried chickpea method in this video.
- The chickpea flour method was inspired by Mary's Test Kitchen who was inspired by Girl Cooks World.
- The total time doesn't include chill time.
Nutrition information is an estimate and has been calculated automatically
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Good day. Can you add protein powder for added protein to this recipe?
Hey Sandra, I never tried it, so I am not sure. Feel free to experiment and report back. 🙂
I’m currently whisking it on a stove. What cheesecake recipes have the silken chickpea tofu? I’m scrolling thru your recipes but there are so many cheesecake ones and haven’t found the ones with silken chickpea tofu.
Thanks
Hi A, you can replace regular silken tofu with homemade chickpea silken tofu in most of the no-bake cheesecake recipes, e.g. in this Chocolate Strawberry Cheesecake.
Just made the tofu for the first time with the chickpea flour, thank you for recipe, very impressed! Very easy to make! Turned out good, I tried the fry method,soaking in soy and also coated in cornflour than fried. So tasty, texture smoother than soybean tofu, will try out on my grandchildren, they don’t like vegies, I think they might like this, thank you again. 😊
You are so welcome, Cathy! Happy you like it. 🙂
Hi! Could you do the quick method (with flour) from other bean types? Like soybean-flour or split pea? Or even fava beans or lentils? ☺️
Probably, but I haven’t tried it. 🙂
Hello! I have a few cans of chickpeas, is it possible to use them to make this?
Thank you for your help!
Hi Rosie, no, that won’t work. They need to be raw. 🙂
I apologize I saw that after I had asked. If I use the pulp for burgers, do I have to cook before mixing them or will the cook time for the burger be enough? I want to make sure the pulp is cooked enough but can’t seem to find any information about it.
Hi Rosie, it depends on how you cook the burger (pan-fry or bake). To be on the safer side, I recommend cooking it beforehand. 🙂
made it yesterday with a peanut sweet potato stew and am super happy with the result. could have been more firm but I liked the creaminess between the crunch after frying. it was a bit like fried Polenta slices (my chickpea flour is a bit coarse). love it! thanks!
You are very welcome, Mono. Glad you liked it. 🙂
What brand of flour do you use? I used the one cup flour to one cup water ratio and it had the consistency of dough.
Hi Andrea, sorry for the late reply, I only saw your comment today. I am using a local brand of garbanzo bean flour (the brand name is “Eva”, but I live in the Dominican Republic).
Ela,
I just made tofu according to your recipe with chickpea flour.
I used:
100 g flour
1 glass of water
half a small teaspoon of salt and half a small teaspoon of turmeric
I used 300 ml of water to cook it for 6 minutes.
It first stood for an hour on the table in the mould, then an hour in the fridge at 4 degrees celcius.
The result is sad 🙂 It had the consistency of pudding. It crumbles on a fork…
Is it a good idea to put it all in the pot again and add 50g of flour and a bit of water as needed?
What do you think I should do?
Hi Robert, sorry to hear it didn’t firm up, maybe the time was just too short. I always make it in the evening and remove it from the mold in the morning, so it has enough time in the fridge to firm up. 🙂
You can try to heat it again, cook it for a further 5 minutes, and then let it sit in the fridge longer.
Hello. I’ve tried to make burmese tofu twice and both came out soft. Not very firm. I soaked the dried chickpeas overnight, blended them with fresh water until smooth, strained it in a nut milk bag, then cooked it on the stove for about 15 minutes. I put it in a plastic bowl (I don’t have glass ones). Then put it in the fridge. The top firmed up bu the middle didn’t so when I tried cooking it with three different methods stir frying, baking, air frying it came out very soft on the inside every time. Not sure what I am doing wrong. Maybe I didn’t cook it long enough?
Hi Jennifer, did you follow my recipe or a different recipe? My recipe says to cook it for 20 minutes. The longer you cook it, the more water will evaporate. The chickpea tofu from dried chickpeas is much softer than the version using chickpea flour, though. That’s why I call the dried chickpea version “silken tofu”.
I guess I didn’t cook it long enough. Thanks. I will try again with chickpea flour instead.
No worries, Jennifer! I hope you will like the other version. 🙂
Hi I just made a huge batch from dried peas but I also found that you can make the split peas tofu as well it works fine but it comes out firmer than the chickpeas tofu. I just wanted to know if the silken tofu goes bad in the fridge after the 2-3 days? I made alot and I’m not I can use of all in 2-3. Oh love it though it is much easier than buy soy tofu and cheaper too.
Thanks for sharing, Deslyn! It probably won’t go bad after 2-3 days, I once had it in the fridge for about a week, and it was still fine. 🙂
I love that you mention not to throw out the pulp! But you may want to clarify that it needs to be cooked before eaten! Raw pulses are VERY difficult to digest and should not be consumed. I actually also wondered about this in terms of using the chickpea flour. Is 5-6 minutes enough to fully cook it? I made some this way and did find my tummy was a bit grumbly. So I think I will try the dried chickpea version next.
Hey Katelyn, thanks for your comment. I mentioned in the post that it can be added to falafel, vegan meatballs, etc. which are cooked, however, I just added another sentence to make it clear.
Also, 5-6 minutes are enough, however, you can always cook it some minutes longer, if you prefer. 🙂
Super ma’am , i will try some days , thanks to you
Sounds good! 🙂
Hi Ela
I tried the silken tofu method and although it was firm after refrigerating it was soft and pasty so imagine it would serve as more of a thickener in dishes rather than stay firm like I’m assuming the flour method one would as it appears to be more ‘rubbery’ in your. video? Thanks for your help 😀
Hi Heather, yes, the flour version is definitely thicker/firmer. 🙂
Perfect. As a “extreme” – LOL – Prepper, always looking for new ways, new recipes. Vegan for 40 years. Actually, I had run across this recipe a decade ago somewhere else but never tried it. Anyone who has made soy tofu knows it is a somewhat laborious project. This is much simpler. Also, I already eat a ton of tofu and soymilk so this will balance it out more. Adding split peas is genius.
I get monthly shipments from Palouse which is also known as Clear Creek – online. They offer non-gmo split peas, lentils, garbanzo, etc that they grow on their farm. Woman owned and run – I highly recommend them and although not organic they offer tracing so you know which farm within their co-operative the product comes from.
Thanks for the great recipe!
Thanks for your great feedback! Wow, 40 years is amazing. 🙂
Chickpea reigns supreme in our vegan home and I would like to thank you for the Burmese Shan recipe. We are enjoying our 37th year as vegans and are still learning, experimenting and discovering cultural recipes. You really are a treasure found Michaela.
I am so glad to hear that, Dab. And wow, 37 years vegan – that is INCREDIBLE! 🙂
Lovely recipe, thanks for the silken tofu method also. I added nutritional yeast and lemon zest also ????????????
Sounds great, Jamie! So happy you liked it. 🙂
Hi, dear Ela! I’m guessing canned chickpeas won’t work? It would be easier! ????
Thank you!
Simone
Hi Simone, no, they don’t work. 🙂
Hi Ela! I tried the quick chickpea flour version and it came out beautifully, a very pleasing texture and taste. So far, I used the tofu as the protein element in an Indian curry and a cashew-cream tomato pasta dish, and it worked well. Looking forward to experimenting with different spices and flavours next time I make it. Thank you for such a versatile recipe, so quick AND easy on the purse!
You are very welcome! I am so glad to read that it turned out great! Thanks for sharing. 🙂
Love this recipe! I boil my water with a vegan chicken flavoured stock cube and it’s delious. I make a big batch up and always have it in the fridge to put on salads. Curry’s or just to snack on.
That’s awesome, Stephanie! So glad you like the recipe. 🙂
How long does the tofu keep once made and can it be frozen?
Hi Brenda, please check the “How to store” section in the post. 🙂
Hallo Ela. Könnte ich auch gekeimte Kichererbsen verwenden?
Hallo, beim Keimen wird, soweit ich weiß, viel Stärke abgebaut, daher befürchte ich, dass es dann nicht mehr klappt. 🙂
LG, Ela
I have a soyabella machine, it involves soaking beans overnight, put in machine, grinds , heats and retains pulp. Could i use it for 1st stage of whole bean method, and then carry on simmering?
Hi Stephanie, I’ve never heard of this machine before, but I think it could work. 🙂