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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 ½ cups (375 mL) of the water until blended and smooth.
In a medium saucepan, bring the remaining 1-½ 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).