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  • Writer's pictureElise Rousse

Chickpea Tofu (only 2 ingredients) & a bonus recipe

Chickpea tofu is an easy and affordable alternative to soy tofu . It's the perfect recipe if you are soy intolerant or sensitive, or if you're just curious to make your own tofu !

This is an easy, fast, and delicious way to use your dry chickpeas. Just like regular tofu, it can absorb delicious spices and seasoning. You can use it in any recipes just like you would use regular tofu.

Bonus ! With the chickpea pulp, you can make another dish! Here is a recipe for Burgers.

Who said eating healthy was expensive?



  • Dry chickpeas, 200 gr (do not use canned chickpeas)

  • Water, 400 - 500 ml


  • Turmeric powder: the traditional Burmese tofu uses turmeric

  • Other spices to add flavours


Soak the chickpeas in water for at least 4 hours or ideally overnight. Rinse and drain.

In a blender/food processor, blend the chickpeas with water. To create different textures of tofu (firm to soft), simply adjust the amount of water used in the recipe.

Use 400 ml for firm tofu.

Use 500ml for a softer texture.

Use a cheesecloth or strainer to separate the liquid part from the chickpea pulp.

Heat the chickpea liquid on the stove (medium heat) and mix vigorously until it thickens. The more you cook the liquid, the thicker the mixture will be and the firmer the final result will be.

Pour the mixture into a container, and chill in the fridge for at least 4 hours. The longer you let it set, the firmer the tofu will become.

When the mixture has firmed up to your liking, transfer it to a plate and cut it into equal-sized pieces.

You can keep the chickpea tofu in the fridge for up to 5 days.

What to do with the leftover chickpea pulp ?

The leftover chickpea pulp can be used to make falafel, crackers, or veggie burgers.

Here is the recipe of what I made : Carrot Patties.


  • Onion, 1

  • Garlic, 1 or 2 cloves

  • Ginger, to your own taste

  • Carrot, 1 or 2

  • Cumin seeds, 1/2 traspoon

  • Linseeds


Chop one onion, garlic and a bit of ginger.

Heat some coconut oil in a pan. When it's hot, add a teaspoon cumin seeds and let them become a little brown. Then add the onion, until it softens.

Add a grated carrot and cook a few more minutes. Add the chickpea pulp and mix well. You can add some other spices if you'd like.

In a separate bowl, mix a tablespoon of flaxseeds with three tablespoons of warm water and let rest a few moments until it gets that slimy texture.

Mix everything together and form patties.

Het up a pan with coconut oil, and fry the patties for 2-3 minutes on each side until golden brown.

Cook with love and enjoy !

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