I thought I was done with tofu.
I never liked it as an entrée, and I could always detect the flavor when it was used in creamy desserts or as an egg substitute. And don’t get me started about the cheap soy protein isolate that is thrown into some energy and protein bars. Soy just isn’t my thing.
Then, in the early days of my love affair with chickpea flour, I learned of Burmese tofu. It’s made from chickpea flour. It’s 100% soy-free. It’s fast and easy to make. It’s high in protein & fiber and low in calories.
And it’s incredibly delicious.…
