Recipe for Chickpea Tofu: By Ally

A dear long-time friend has passed along this recipe for Chickpea Tofu for anyone who is sensitive or allergic to Tofu (soy).

INGREDIENTS:

1/2 cup "Raw" Chickpea Flour
1 1/2 cup Water
Pinch of Turmeric

METHOD:

1. Dissolve 1/2 cup of Chickpea flour in 1/2 cup of the water.  Add a pinch of Turmeric powder for colour.
2. Heat remaining cup of water over medium heat.
3. Add in the Chickpea paste and whisk/stir, scraping sides down.
4. When the mixture is boiling and thickened, pour into a pan and let it cool.  
5. Cut into desired shapes after completely cool. 

Ally also states that she often eats it with a Burmese Salad:  Fried Onions and Garlic along with Green Spring Onions, Tamarind Juice, chopped Cilantro and optional Chili pepper and Fish Sauce.

You can even easily avoid a trip and expense of buying chickpea flour! Make your own in a Vitamix or food processor. A pound of dry garbanzo beans from your bulk food supplier will make 3 cups of flour in the Vitamix in a few minutes. Use a sieve to mill the flour  (i.e.,separate any chips and lumps from the flour) and store in a mason jar with a lid in the fridge.

               Courtesy of a Facebook tip