Soak split chickpeas in plenty of cold water overnight in the fridge. Rinse and drain chickpeas. Then, transfer HALF to your blender along with about double their volume of fresh water. Blend on high for 30 seconds. Over a large bowl or pot (prefer glass bowl to see through), strain through soy/nut milk bag until pulp is very dry. Repeat with other half of peas.

Rest the milk for 60-90 minutes to allow the starch to settle to the bottom of the bowl or pot. Then, use a cup to gently scoop only the milk while avoiding disturbing the starchy layer below. You will have to leave some of the milk behind as it won't be possible to get it all without starch contamination.

Transfer milk to large cooking pot. Turn heat up to medium high or high and bring milk to a simmer. During this time, the milk will start to coagulate. As it does, stir gently to prevent anything sticking to the bottom or sides of the pot. When a gentle simmer is achieved, control the heat and keep cooking for 10 minutes.

Afterwards, check on how it coagulated. If it is completely curdled, move on draining the curds. Set up a large bowl with mesh sieve on top. Line with fine reusable cheesecloth (or several layers of regular cheesecloth). Spoon the curds and whey in, letting the whey drain into the bowl. You may let this cool a while before filling your tofu mold.

Transfer the cloth with curds carefully into your tofu mold, Try to spread the curds in evenly. Then add the top and secure. If using my preferred tofu mold, just twist the knob until it stops; do not force it. Pour off excess water using the vents. Please in fridge to cool overnight. If using weights, use about 5 lbs of weight, pour off excess water and place in fridge. The next day, gently unmold and your high protein, soy-free chickpea tofu is ready to use!