• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Delicious Everyday logo

  • Home
  • Recipes
  • Cookbook
  • About
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Home » Vegan Recipes » Burmese Chickpea Tofu recipe {vegan + dairy free + gluten free}

Burmese Chickpea Tofu recipe {vegan + dairy free + gluten free}

Published: Jul 3, 2014 · Updated: Jun 26, 2020 · This post may contain affiliate links.

81.4Kshares
Jump to Recipe Print Recipe
vegan Burmese Chickpea Tofu
vegan Burmese Chickpea Tofu
vegan Burmese Chickpea Tofu
vegan Burmese Chickpea Tofu
vegan Burmese Chickpea Tofu

Looking for a soy free tofu? This vegan Burmese Chickpea Tofu (also called shan tofu) is an easy homemade tofu recipe to make which is a healthy and delicious source of protein. 

vegan Burmese Chickpea Tofu

While you’re here, can I suggest you snag a free copy of my Ultimate Vegan Toolkit? It’s loaded with all my favorite vegan recipes, cheat sheets, pantry guides, and more.

As a known tofu hating vegetarian you might be scratching your head wondering why I’m sharing a tofu recipe with you today.

I even wrote an entire vegan cookbook without using tofu one… single… time.

Well, you see, this Burmese Chickpea Tofu recipe I’m about to share isn’t really tofu.

Tofu is made from bean curd, however, Burmese tofu is made from beautiful nutty chickpea flour. Also called chickpea tofu or shan tofu, it is more similar to polenta than tofu, as I’ll explain.

As a lover of chickpeas and chickpea flour I couldn’t wait to give chickpea tofu a try after reading about it on Sarah Brinson’s wonderful blog.

However, while Sarah’s recipe is totally doable, I’m too impatient to leave the chickpea flour soaking for 12 hours and wait another 8 hours before eating it.

So I came across another recipe for Burmese tofu, which didn’t require soaking and a long wait. I halved it and set about giving it a go.

If you’ve made polenta before, then the process is not too dissimilar.

Chickpea flour is whisked together with water and salt and added to a saucepan of boiling water and whisked until thick and glossy. Then it is poured into a pan to set.

Looking for a soy free tofu? This Burmese Chickpea Tofu (also called shan tofu) is an easy homemade tofu recipe and is a delicious source of protein. | Click for the recipe DeliciousEveryday.com

The tofu sets in about an hour and is soft and pillowy, with that slightly nutty chickpea flavour that I love.

The wonderful thing about this chickpea tofu recipe, apart from the fact that it’s a wonderful soy free alternative to tofu, is that it is also budget friendly too.

Chickpea flour is relatively cheap especially if you are able to source it from an Indian grocer. (Or you can grab this one on Amazon!)

It is also extremely versatile too. Add it to salads, stir fries, soups. This soba mis soup is a great way to use chickpea tofu!

Anywhere you’d normally use tofu, you can use chickpea tofu instead.

I’m a little addicted to it at the moment, I’ve made 3 batches in the last 4 days, and have been having fun experimenting with it in the kitchen.

So tell me, have you ever tried chickpea tofu?

For more easy vegan cooking ideas, be sure to grab a copy of my free vegan toolkit. It’s loaded with my favorite plant-based recipes, cheat sheets, and more.

vegan Burmese Chickpea Tofu

Burmese Chickpea Tofu recipe (soy free tofu) {vegan + dairy free + gluten free}

Looking for a soy free tofu? This vegan Burmese Chickpea Tofu (also called shan tofu) is an easy homemade tofu recipe to make which is a healthy and delicious source of protein. 
4.64 from 52 votes
Print Pin Email
Course: Appetizer, Main Course, Side Dish
Cuisine: dairy-free, gluten free, vegan
Keyword: Burmese Chickpea Tofu recipe, Chickpea Tofu recipe, soy free tofu
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Calories: 77kcal
Author: Delicious Everyday
6 servings

Ingredients

  • 1 cup chickpea flour garbanzo bean flour / besan flour
  • 1 tsp salt
  • 1/4 tsp ground turmeric optional
  • 3 cups water divided
  • neutral flavoured oil such as canola, sunfower (safflower)
US Customary – Metric

Instructions

  • Place the chickpea flour in a bowl along with the salt and turmeric (if using). Whisk to combine. Add 1 1/2 cups of water and whisk until smooth.
  • Lightly oil 20cm (8 inch) x 20cm (8 inch) square baking dish or cake tin.
  • Bring the remaining 1 1/2 cups of water to a boil. Reduce the heat to medium-high and add the chickpea flour and water mixture. Whisk over the heat until the mixture becomes really thick and glossy. This should take about 8 minutes.
  • Pour immediately into the prepared baking dish and leave to cool at room temperature for at least 1 hour. The longer it sits, the more water will drain out of the tofu and the firmer it will get.
  • Cut into whatever size and shape you like. This will depend on how you are going to use it. I cut it into 2 to 3 cm cubes. Store in an airtight container and use within 3 days. Some commenters have had success freezing it, but it is not something I have tried myself.

Notes

Very lightly adapted from this recipe which was sourced from The Burmese Kitchen: Recipes from the Golden Land

Nutrition

Calories: 77kcal | Carbohydrates: 11g | Protein: 4g | Fat: 1g | Sodium: 406mg | Potassium: 169mg | Fiber: 2g | Sugar: 2g | Calcium: 13mg | Iron: 1mg
Planning a Vegan Christmas?Check out the new Vegan Christmas Cookbook. It’s packed with tried and true holiday recipes.

Want more delicious recipes?

Subscribe to the Delicious Everyday newsletter. It’s FREE! As a subscriber bonus, I’ll also send you a free e-book with my reader-favorite vegan recipes, shopping lists, meal planners, and more.

Looking for a soy free alternative to tofu? This Burmese Chickpea Tofu is easy to make and is a healthy and delicious source of protein. Great in salads, stir fries and soups. | Get the recipe at Delicious Everyday
81.4Kshares

You Might Like

chocolate macarons

Chocolate Macarons with Salted Caramel Chocolate Ganache

apple pie vodka

Apple Pie Vodka

Black Bean Quinoa Burger

Black Bean Quinoa Burger

Pineapple Poke Cake

Pineapple Poke Cake

Previous Post: « Coconut Flour Anzac biscuits {dairy free + refined sugar free + vegan}
Next Post: Honey Roasted Banana Bread {dairy free} »

Primary Sidebar

Nicole - vegetarian food bloggerNicole is a 25+ year vegetarian, and author of a vegan cookbook. She shares her recipes on Delicious Everyday, an award-winning vegetarian and vegan food blog.  About Nicole

one pot vegan cookbook
vegetarian cooking challenge

More Recipes

chocolate macarons

Chocolate Macarons with Salted Caramel Chocolate Ganache

apple pie vodka

Apple Pie Vodka

Black Bean Quinoa Burger

Black Bean Quinoa Burger

Pineapple Poke Cake

Pineapple Poke Cake

Footer

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

About Us | Work with Me | Privacy & Disclosure Policy

As an Amazon Associate I earn from qualifying purchases. See full disclosure policy here.

© 2021 Delicious Everyday | Hook & Porter Media