This post may contain affiliate links. Please read my disclosure and privacy policy.
This post may contain affiliate links. Please read my disclosure and privacy policy.
Chickpea flour tofu (also known as Burmese tofu or shan tofu) is made with ease and is 100% soy-free. It is high-protein, grain-free, vegan, versatile, and so delicious!
The New Tofu: Chickpea Flour Tofu
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.
What is Burmese Tofu (aka Chickpea Flour Tofu)?
In short, Burmese tofu–also known as chickpea flour tofu, shan tofu, and tòhú–is the meatless, soy-free, main-dish protein we’ve all been waiting for.
Ingredients for Chickpea Flour Tofu
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
Here is the ingredient list to put this recipe in action:
- Chickpea flour
- Water
- Salt
- Ground turmeric (traditional, but not required)
You will also need about 10 minutes of cooking time, followed by some unattended waiting time.
Then invert the slab of tofu onto a cutting board, cut into cubes, slabs, triangles, or any shape you like. It’s a perfect protein snack as is (it keeps in the refrigerator for up to 2 weeks), or you can use it in any savory recipe that calls for firm or extra-firm tofu. Fried in a bit of oil, or oven-fried on a sheet pan (the first two pics are oven -fried with a spritz of oil–450F for about 12 minutes), it is positively swoon-worthy.
What is the Texture of Chickpea Flour Tofu?
Don’t like the squishy, squelchy texture of soy tofu? Me neither, and chickpea tofu has none of it. Instead the texture is like velvet: gently firm, yet melt-in-your-mouth creamy.
Chickpea tofu holds together beautifully in stir-fries. If you would like the texture extra-firm, simply wait an extra day or two before using it. The tofu releases water a it sits, so it will become firmer the longer you wait.
What is the Flavor of Chickpea Flour Tofu?
As mentioned, the turmeric is optional, but the subtle, mysterious flavor it adds is addictive; it’s also what lends the tofu it’s distinctive golden hue (although, for me, it happily shouts “I am not soy tofu!”).
You can add other spices and herbs to your heart’s content–think Thai curry paste, chopped fresh cilantro, grates fresh ginger…oh the possibilities! Simply stir in the flavors of your choice before spreading the mixture into the pan.
Excited? You should be! Chickpea flour tofu is truly a game changer. Happy eats, everyone!
Related Posts:
- Acorn Squash & Burmese Tofu Sheet Pan Dinner {vegan, high-protein}
- Vegan Oat Mushroom Ground Beef {Gluten-Free, Soy-Free, Nut-Free}
- Sweet Potato Kale Chickpea Flour Frittata {vegan, soy-free}
- Chocolate Chickpea Flour Muffins {vegan, grain-free}
- Basic Vegan Chickpea Flour Muffins {grain-free, oil-free}
Chickpea Flour Tofu {Burmese Tofu}
Ingredients
- 1 cup 120 g chickpea flour
- 1 teaspoon fine sea salt
- 1/4 teaspoon ground turmeric
- 3 cups 750 mL water, divided
Instructions
- Grease or spray the bottom and sides of an 8-inch square baking pan.
- In a medium bowl, whisk the chickpea flour, salt, turmeric and 1 and 1/2 cups (375 mL) of the water until blended and smooth.
- In a medium saucepan, bring the remaining 1-1/2 cups water to a boil. Reduce the heat to medium and whisk in the chickpea mixture. Cook, whisking constantly, for 6 to 10 minutes, until the mixture is very thick and glossy. Immediately pour and scrape it into the prepared pan, smoothing the top.
- Cool the tofu to room temperature and then place it in the refrigerator for at least 2 hours until very firm (or up to 5 days).
- Drain any water from the pan (water will release from the tofu as it sets); invert the tofu onto a cutting board. Cut tofu into 1-inch cubes or any desired shape.
- Serve plain as a snack, fry or bake (spritz with oil) for a tasty appetizer, or use in any recipe calling for soy tofu (I love it in stir-fries, or for making “egg” salad sandwiches)
I made this over the weekend, and it turned out great! I used it this morning for a tofu scramble recipe. Similar mouthfeel to scrambled eggs. THANK YOU!!
Wonderful ucity88! So glad you like it 🙂
Greetings! I had great success with red lentils. Loved the result. Less so with the chickpea flour. Didn’t love the taste. I will next try the back bean and will look for baby Lima beans. Thanks for these fabulous recipes!
You are very welcome Tamara!
My first try was a fail, but I realized I used expired besan flour (6 months past the date). While it all seemed to come together properly, if not a tad mushy, it was such a strong, raw taste of grass I think. Sharing this in case anyone gets this taste profile, as flour can go bad before the expiration date, too.
But I am not sure I used the right amount of water, because my food scale weighed 750ml of water as being much less than 3 cups (750ml) on the measuring cup. Camilla, do you weigh or use a measuring cup?
Hi Divya,
Oh no, that has happened to me, as well (using an expired flour without realizing it , and it had gone rancid to some degree or another). I hope you will give it another try.
With regard to water: I use a liquid measuring cup (which round off measurements; 250mL is shown on the American liquid measuring cup as 1 cup). I think what might have you confused is that mL refers to volume, not weight. So when I have listed a liquid in mL, I am using a measuring cup, not a scale. I hope this helps!
I just made this for the first time and read this comment after the fact. The tofu is just now starting to cool so it will be interesting to see how it turns out.
Is this statement still accurate and applicable to all of your recipes? I always use my scale to measure everything in weights and have not had issues with your recipes in the past…..
I’m asking for clarification because this now has been confused.
Hi Natalia,
Could you let me know the comment/statement you are referring to?
This one:
“With regard to water: I use a liquid measuring cup (which round off measurements; 250mL is shown on the American liquid measuring cup as 1 cup). I think what might have you confused is that mL refers to volume, not weight. So when I have listed a liquid in mL, I am using a measuring cup, not a scale. I hope this helps!”
Hi Natalia,
If you are using cup measurements, stick with the 1 cup, 1/4 cup 1/2 cup measures on your liquid measuring cups.
1 cup of liquid is 237 mL. Even in the US, you can find measuring cups that list 1 cup as 240 or 250 mL. it continues to vary in European countries, New Zealand and Australia. Since readers are checking out the recipe from all over the world, it is impossible to know which standard cup they are using, so it is best to go with 237. If you are using a liquid measuring cup, stick with the liquid cup measurement unless you are used to working with mL.
Okay, so I will continue to weight in metric volumes on my scale. In this recipe it states 750 ml which is what I used. I have used this same guideline in all of your other recipes that have the option to see the recipes in US or metric. I prefer metric. I guess I’m doing something right because most all of your recipes I’ve made have been successful.
Hi Natalia! Ok…but ml are volume, not weight (not measured with a scale).
I don’t have a liquid measuring cup. Maybe I should invest in one since I have been doing somehow baking as of late.
This turned out great! Thank you for the recipe! I used black Himalayan salt instead of regular salt for that eggy sulphury flavor.
Yay! So glad you enjoyed it, Alex! Ooh, I love black salt (I put it on popcorn, too–my husband and teenaged son think I am a nut, but they are the ones missing out!). Enjoy!
I have been a vegetarian for 20+ years and wish I had heard about this style of tofu a long time ago. I have trouble digesting soy, so this is opening a whole new world. I love the consistency and flavor. Thank you for sharing with your readers!
This turned out great! I can’t wait to try the red lentil recipe next
Yay! So glad to hear it, Donna!
This stuff is great! Good cold or warm, and very versatile. I keep a paper towel on top of the dish, plus I add a folded paper towel wedged on the side of the dish, to absorb excess water. I usually wait two days before making the typical cubes.
I’m so glad you like it, Rosemary! Thank you, too, for sharing your storage method. ????
I’ve made this type of tofu from whole, uncooked chickpeas. To make chickpea flour I processed uncooked chickpeas in my Vitamix for 45 seconds. Turmeric adds color but not flavor. Strangely I added one tablespoon of Kitchen Bouquet to the mix. It looks like a brownie but a tofu that’s flavorful
Hi Jon, that’s great! Yes, you can definitely make your own chickpea flour–or any lentil or bean flour–with a Vitamix 🙂 The addition of Kitchen Bouquet sounds intriguing!
I have tried again. Semi hard but not like your photos. I have thrown in bin.
Note. I used what I thought was chick pea flour which it is but refined. I am using besan flour. I have tried adding an extra 1/4 cup flour and this is how I achieved semi hardened texture.
I’m just not achieving results as shown in your photos. I’m so disheartened as other posts from readers have had success.
Thank you for all the other recipes. I’m now moving onto the red lentil tofu.
Disappointed I couldn’t achieve similar results with chick pea tofu.
Hi Krizzy,
I am so sorry you are having trouble with this recipe. Besan can definitely be used in place of chickpea flour. They are both “chickpea” flour– the only difference is the type of chickpeas differ (kabuli variety in North America, desi variety in Southeast Asia). I have used both with success in recipes, including this tofu.
If the tofu is only semi-firm, then it is definitely about the cooking time. You need to cook the chickpea water mixture longer before chilling it. It should be very thick. The same will be true for the red lentil tofu. You can always re-cook your mixture if it has not set up (slowly warm it back up, whisk until smooth, cook longer until very thick). That way you do not have to waste it. All the best.
Hi Camilla,
many thanks for replying. I will give it another burl tonight. I thought I had whisked sufficiently ie: the mix was thickened and was gripping the whisk, even like I felt it hard but not impossible to mix. I will try again tonight to be sure. I have tried and continue to try to “LIKE” tofu but I tell you its not my greatest lover…..
Thank you for all the information/recipes you put on this site. I am so glad to of found you.
Regards
from Sydney Australia.
I didn’t use an 8inch pan, I wouldn’t know what that looks like. I used a dish of whatever proportions would this affect the setting of the tofu perhaps?
Hi Krizzy,
You can use what you have, but aim for a shallow dish, so that the the tofu mixture is not too great of a thickness (e.g., more than 2 inches thick in depth). Hope that helps!
Hi ya. I made the recipe to exact measurements and my tofu was set. I’m going to try it again but I am at a loss as to why it wasn’t a success. Very disappointed at this stage. On the brighter side I made the pumpkin muffins and although I over cooked them, I’m wrapped and can say will be making these time and time again. So good to of found you and your recipes 😌
Hi Krizzy,
Did you mean to say it was not set? If the tofu did not set, it means that it needed to be cooked longer on the stovetop. It should be very thick and clinging (a lot) to the whisk at the end of cooking. If cooked long enough, the tofu will begin to set up very quickly, even without chilling. You can probably put the tofu you made back into the pan. Heat it slowly until it melts down, then cook longer as I directed above. It should work and you will not have water your time and ingredients! 🙂 You can do it, I promise. So glad that you like the pumpkin muffins!
I’ve made your red lentil one with varying success but had some besan flour so wanted to try this. I made it today and left it to set about 8 hours. I’ve just
If I wanted to make this tofu soft enough to make mayo, would I have to add more water to the recipe? If so, how much? TIA
Zelda! You can indeed make a mayo from what is , essentially chickpea flour tofu! Here is my post on how to make it. It is the go-to mayonnaise at our house: 4-Ingredient Chickpea Flour Mayonnaise
hello
i dont have chickpea flour, but i have dried chickpea i can leave in water to rehydrate.. can i do this recipe with that ?
thank you for the answer
Hi Sonia,
Yes! I recently posted how you can makes a Burmese-style tofu with just about any dried beans (that includes chickpeas). Here is the link to the post: https://www.powerhungry.com/2022/04/easy-diy-dried-bean-tofu-soy-free-1-ingredient/
I made this for the first time the other day. I left it in frig overnight, then baked it at 400 degrees for 40 mins. It came out too soft, lacking firmness. Should I add less water when I make it? Thanks.
Hi Barb,
Oh no, I am sorry you had issues with the tofu.
I have never baked this tofu. I usually stir-fry it or broil it (without oil, to brown it). Forty minutes at 400F sounds like a very long time, even for traditional extra-firm tofu. Were you trying to crisp it in cubes? Or in part of another dish?
@Camilla,
a revelation! I gave up soy tofu ages ago because it did not agree with my system. I’m not crazy about how some soy is processed either. This is such a convenient and delicious alternative.
Can this tofu be frozen?
I have not had much success with freezing the tofu, sorry Christy.
do you press it like soy tofu to release liquid before cooking
Hi Jo,
No, I do not recommend pressing it. Here is what I do recommend if you want it to be firmer: (1) the water will naturally drain out of the tofu the longer it sits, so it will be much firmer after a few days. That’s the super-slow version. (2) Just recently, I started adding less water during cooking (about 1/3 cup less than the total amount I have listed). Ta-da! Thicker, firmer tofu as soon as it sets up 🙂
Thanks everso much for this recipe and your comments about water accumutlation; that has been the disappointing factor in other recipes tried. I’m also excited by your red lentil tofu recipe. Does it also release water? Both will be tried tomorrow. We’ve got to do what we can to save the chickens, right?
Hi Tabia! You are very welcome!
Yes, the lentil tofu will release water over a course of days ( a good way to vary the recipe for firmness). Cheers!
This is amazing! I love the flavor and it is so easy. Even my roommate, who hates soy tofu, is really into it.
I am wondering if this would make good crumbles instead of the larger pieces? Would it help to use a tofu press with this, or is that even needed?
Hi Nikki!
This makes great crumbles, but you are guessing right–the less water, the better the crumbles. The tofu will naturally release liquid over several days (becoming more dense), but you can definitely accelerate the process by pressing it.
Hi this is really a great recipe, thanks for sharing, I had never heard of it before.
Glad you like it, Carter!
hi I was wondering if one serving would be the 1 and 1/4 cup or if that was the entire recipe?
Hi Ashley! It is 1/4 of the entire recipe 🙂
how many cups would equal 1 serving?
Once cubed or crumbled, about 1 and 1/4 cups.
This is FANTASTIC! I used black salt (kala namak) instead of regular salt and it tasted exactly like eggs! You can get the chickpea flour at Indian markets a lot cheaper than health food stores. That’s where the black salt is too. Can’t wait to flavor the next batch with something new and delicious. Oh, and the mouth feel of this is delightful! So velvety. Thanks for a great new addition to my WFPB repertoire.
Yay, another convert to chickpea flour tofu! I am so happy you like it, Trena!!!
I can’t tell you how many times we’ve made this since discovering it last week! An embarrassing amount. It doubles and triples well, which is amazing, and if you pour it into a loaf pan to set then you can slice it into a standard-sized block of tofu for portioning. A new staple recipe, for sure!
So EXCELLENT, Lauren!!! I am a little bit crazy about it, so it makes me super happy to know that you are loving it so much, too!!! 🙂
Where do I get Chickpea flour?
Hi Nikki,
The most common manufacturer is Bob’s Red Mill, but there are many others, too. It can also be labeled as garbanzo bean flour or besan.
You can find it at health food stores, the healthy foods section of supermarkets, and (this is very good news) it is becoming more readily available in the baking section fo grocery stores, alongside other non-wheat flours. I leave in a smallish city in Texas and my local Kroger store now carries it in the baking section, as does my local Walmart. You can also order chickpea flour online.
Great recipe! I made this yesterday and pan-fried it and had it in a veggie bowl for dinner.
I baked some this morning to keep on hand to add to dishes.
I look forward to trying more of your recipes 🙂
Wonderful, Stacy!!!
I made this recipe.today for my family and it was a hit! So delicious. It’s a game-changer for us because we cook with tofu alot, but I have developed an intolerance to soy. Thank you so much. We’ll be using this recipe alot,
I am thrilled to hear it, Lisha! I can no longer eat soy tofu, either, so I know exactly how you feel!
Oh I am so excited to try this recipe. I hope my son and husband love it. We are avoiding soy now and I was looking for a replacement for tofu. Thank you for sharing. I missed my scrambles.
Let me know what you think, Melissa! I will post a recipe for a scramble, too (you don’t even have to wait for the tofu to set to make a chickpea flour scramble!)
This really is a game-changer, as I discovered my son’s soy allergy. Now I no longer need to avoid dishes that call for tofu or an easy vegan source of protein! Thank you so much for this post!!
I am thrilled that this is an option for you and your family, Amy!!!