Tofu without soy! Yes yes. I made it based on chez.jorge recipe – not created by me but I’m sharing it here to spread the word about this great idea! Perfect if you are not eating soy or just simply want something different for a change.
Advice and insights:
- soak your chickpeas overnight
- when cooking, do good stirring as it might start sticking to the bottom
- for more versatile flavour you can add some seasoning to it
- I used 14x14cm square container for setting
- do not throw out the pulp – make something with it! Like seitan sausages
- for serving I brushed it with oil and baked for 25 minutes
Enjoy!
You will need:
- 170g dry chickpeas, soak them overnight
- 500ml water
What to do?
- drain and wash soaked chickpeas
- blend soaked chickpeas with 500ml of water
- strain through a cheesecloth and squeeze well the liquid out
- move the milky liquid to a saucepan and cook until thickens
- move to an oiled container and move to the fridge to set