Cooked - Chickpea Flour Tofu

1 cup chickpea flour (aka garbanzo bean flour)

1 cup cold water ((for mixing with chickpea flour))

2 cups vegetable broth (or water)

½ teaspoon salt ((increase to 1 tsp salt if using water instead of broth))

1 dash turmeric

1 tablespoon nutritional yeast ((optional))

Herbs and or spices of choice (to taste)

Put 1 cup of chickpea flour in a bowl or measuring container that is easy to pour. Slowly stir in 1 cup of cold water - stirring constantly until all the lumps are out of it. Set it aside for about 5 minutes while you prepare the hot water or broth.
Heat 2 cups of vegetable broth or water, plus ½ tsp salt, a dash of turmeric, 1 tbsp nutritional yeast, and any spices that you wish in a medium-sized saucepan until it boils.
Give the chickpea flour mixture another stir and then add it to the boiling broth while stirring it with a whisk. It will quickly thicken and turn into a very thick paste.
Turn down the heat so that it continues to slowly boil but does not splash you with bubbles of the thick paste. Stir constantly for 5 minutes until the mixture is very thick and smooth. (Don't taste the chickpea tofu until it is done cooking! Raw chickpea flour tastes terrible!)
Pour into a dish to set. (I use a 6 X 8-inch rectangular glass dish.)
Allow it to cool at room temperature for about 15 minutes then cover and refrigerate for about 2 hours until it has cooled completely.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

CategoryTofu

CuisineBurmese

Occasions📆EverydayPlant-based

Season🔁Year-round

DifficultyEasy ⏰ 20m