Looking for a soy free tofu? This vegan Burmese Chickpea Tofu (also called shan tofu) is an easy homemade tofu recipe to make which is a healthy and delicious source of protein.
While you're here, be sure to grab our FREE 5-Day Meatless Meal Plan. It's packed with tasty recipes to make vegetarian cooking easy and delicious!
As a known tofu hating vegetarian you might be scratching your head wondering why I'm sharing a tofu recipe with you today.
I even wrote an entire vegan cookbook without using tofu one... single... time.
Well, you see, this Burmese Chickpea Tofu recipe I'm about to share isn't really tofu.
Tofu is made from bean curd, however, Burmese tofu is made from beautiful nutty chickpea flour. Also called chickpea tofu or shan tofu, it is more similar to polenta than tofu, as I'll explain.
As a lover of chickpeas and chickpea flour I couldn't wait to give chickpea tofu a try after reading about it on Sarah Brinson's wonderful blog.
However, while Sarah's recipe is totally doable, I'm too impatient to leave the chickpea flour soaking for 12 hours and wait another 8 hours before eating it.
So I came across another recipe for Burmese tofu, which didn't require soaking and a long wait. I halved it and set about giving it a go.
If you've made polenta before, then the process is not too dissimilar.
Chickpea flour is whisked together with water and salt and added to a saucepan of boiling water and whisked until thick and glossy. Then it is poured into a pan to set.
The tofu sets in about an hour and is soft and pillowy, with that slightly nutty chickpea flavour that I love.
The wonderful thing about this chickpea tofu recipe, apart from the fact that it's a wonderful soy free alternative to tofu, is that it is also budget friendly too.
Chickpea flour is relatively cheap especially if you are able to source it from an Indian grocer. (Or you can grab this one on Amazon!)
It is also extremely versatile too. Add it to salads, stir fries, soups. This soba mis soup is a great way to use chickpea tofu!
Anywhere you'd normally use tofu, you can use chickpea tofu instead.
I'm a little addicted to it at the moment, I've made 3 batches in the last 4 days, and have been having fun experimenting with it in the kitchen.
So tell me, have you ever tried chickpea tofu?
More Recipes
And if you love this Burmese Chickpea Tofu, be sure to try these other delicious ideas:
For more easy vegan cooking ideas, be sure to grab my free 5-day vegetarian meal plan. It's loaded with my favorite plant-based recipes, cheat sheets, and more.
Recipe
Ingredients
- 1 cup chickpea flour garbanzo bean flour / besan flour
- 1 tsp salt
- ¼ tsp ground turmeric optional
- 3 cups water divided
- neutral flavoured oil such as canola, sunfower (safflower)
Instructions
- Place the chickpea flour in a bowl along with the salt and turmeric (if using). Whisk to combine. Add 1 ½ cups of water and whisk until smooth.
- Lightly oil 20cm (8 inch) x 20cm (8 inch) square baking dish or cake tin.
- Bring the remaining 1 ½ cups of water to a boil. Reduce the heat to medium-high and add the chickpea flour and water mixture. Whisk over the heat until the mixture becomes really thick and glossy. This should take about 8 minutes.
- Pour immediately into the prepared baking dish and leave to cool at room temperature for at least 1 hour. The longer it sits, the more water will drain out of the tofu and the firmer it will get.
- Cut into whatever size and shape you like. This will depend on how you are going to use it. I cut it into 2 to 3 cm cubes. Store in an airtight container and use within 3 days. Some commenters have had success freezing it, but it is not something I have tried myself.
Notes
Nutrition
Want more delicious recipes?
Subscribe to the Delicious Everyday newsletter. It's FREE! As a subscriber bonus, I'll also send you a free e-book with my reader-favorite vegan recipes, shopping lists, meal planners, and more.
Katelyn says
So, we tried this and though it looked just like the picture (firm, yet pillowy), when we tried to fry it for a stir fry it kind of melted. By the end the tofu was just sauce. What did we do wrong?
Nicole @ Delicious Everyday says
I've had that happen the first time I made it Katelyn. The issue is that the tofu was perhaps not cooked enough before being set. It needs to become really thick, almost hard to stir, before pouring it out to set. You could also try using slightly less water (say half a cup less) to make a firmer tofu suitable for stir fries. The other thing you can try, and it is something I do, is to place the tofu on a chopping board with layers of paper towel underneath, topped with more paper towel, another chopping board, and something relatively heavy, like a couple of tins of beans. This will help release any excess moisture. Do this for 4 to 6 hours, changing the paper towel as it becomes saturated and you should end up with a tofu that is a bit sturdier. I hope that helps 😀
Diana says
Do you think if I did this, made sure it was real firm, it would hold up in a soup? I love miso soup with tofu, but just feel that so much soy based stuff is not good. So I found some soy free miso, now would like something with that tofu texture that isn't soy. I am newly vegan, so not totally aware of other products I might use instead of soy tofu, so open to any ideas?
Nicole says
It might crumble when put into a broth, but I have never tried it. It would definitely be worth a shot! There are not too many great substitutes for the texture of tofu, but I might try the miso soup with some shiitake mushrooms if you want to make it a little more substantial.
Joslin says
I had to share this really fun idea I did with my Burmese Tofu! I had unexpected guests sleep over and wanted to make a fun breakfast - but disaster - no vegan bacon! So I quickly sliced my Burmese Tofu thinly and in strips - 5 minute marinade in organic maple syrup, liquid smoke, and cracked black pepper and off to the frying pan in olive oil. Fried it until with was lightly caramelized, and popped in the oven to keep warm while I finished vegan waffles and home-fries. It was FABULOUS! The exterior was sticky, crunchy from the maple syrup caramelization, the pop of cracked black pepper gave it depth, and the liquid smoke was perfect. This tofu is the best recipe I have. Thank you Jennifer!
Nicole @ Delicious Everyday says
Thanks for sharing Joslin!! I'll definitely have to try this. Some smoked paprika might be a lovely addition to the marinade too 🙂
Teh says
I left the heat too high n was too slow to stir..... my tofu was burned.... I'll try again soon
Nicole @ Delicious Everyday says
I'm sorry to hear that Teh. If you are using a gas cooktop make sure to use the smallest burner when making this. Sorry I didn't specify that in the recipe. Let me know how it turns out when you make it again.
sathya@mykitchenodyssey says
Thats really a fun idea..Can't wait to try my chickpea tofu..
Paul says
I followed your recipe, but after an hour and a half it just nt teally firm? I have put it into the fridge to see if that helps. Any tips on that?
Nicole @ Delicious Everyday says
I'm sorry to hear it didn't really firm up for you Paul. It sounds like it needed to be cooked for longer. As each stove top is different the cooking time will vary a little. You know it has been cooked correctly when it is really thick, almost hard to stir, before pouring it out to set. You could also try using slightly less water (say half a cup less). I hope this helps. Let me know how you go if you decide to make it again 😀
Lauren says
Thank you so much for this recipe!! I avoid soy for hormone issues and am also Celiac and dairy intollerant! This idea is fantastic! Other than the fact that it would be green do you think I could use this flour? http://amzn.to/1PhCpaB It's Green pea Flour instead of Chickpea Flour but I have it on hand and would love to try this tonight!! Thank you in advance for your advice!!
Nicole @ Delicious Everyday says
To be honest I've not tried green pea flour, so I'm not sure how it would work in this instance. I do know the chickpea flour works. If you do decide to try the green pea flour I'd absolutely love to hear how it turns out 🙂
Marie says
HI there, super keen to make this! Can you add other flavours? I'm thinking chili powder or paprika, even garlic powders? Thanks!
Nicole @ Delicious Everyday says
I'm sure you could. I haven't tried personally, however, I do like to coat them in a little seasoned flour (with cracked pepper) and fry them. They're delicious! Let me know how your flavoured version turns out 🙂
Danielle Larson says
I make this all the time. Im plant based but have a severe soy allergy so I was so excited when I found your recipe. Thank you!
Carla says
I love this recipe! Super easy & quick to make. Halved the water per suggestion from another commenter & turned out perfect. Thank you for the recipe!
Louison says
Stumbled upon your recipe on Pinterest and I had to try it. Just finished setting my tofu, hopefully will turn out ok ! But it really reminds of a healthier version of something we eat in Provence called 'panisse' except it's made into a roll, cut into slices and fried with salt and garlic eaten as a snack or an appetizer. Not as exotic as burmese tofu but the similarities really surprised me !
Nicole @ Delicious Everyday says
I had not heard of panisse but I just looked it up, and it does look very similar. I will have to give it a try! I would love to hear how this turned out for you!
Luciana says
Hi, is it possible to use chickpeas in stead of chickpeas flour?
Nicole says
Yes! I have heard of folks making their own chickpea flour by processing dried chickpeas in the blender. I haven't tried it myself yet, but I would expect it to work well here. Just make sure you use dried chickpeas - not the canned type! If you try it, please let me know how it works out.If you are just having trouble finding the chickpea flour - I have used this one from Amazon.
Carl S. says
Have made several consecutive batches , seasoned the last few with garlic, onion, cumin, chipotle powders, colgin's hickory liq. smoke, bragg's amino's... Still more silken tofu than firm without pressing.Been eating it right out the pan with a little chipotle sauce/lemon/tahini spread as a snack.Just realized this last time I had some leftover aquafaba from the last hummus batch can-drain.Do you think it would make much difference to add this in to the slurry's liquid? Binding-wise or whatever. Anybody try this yet ?
Carl S. says
Should've said: this last time realized too late, had already let the slurry soak overnight and was in process of cooking the batch. Got the idea for using a tahini spread because of the hummus protocol of completing the protein profile. Tastes nice, too.
Desiree says
AMAZING!!!! Thank you, love it and used my mine to make a "mock" egg salad with vegan mayo. LOVE IT!!!!
Nicole says
Thank you! And great idea with the egg salad - I will have to try that.
Desiree says
THANK YOU, THANK YOU, THANK YOU!!! This is an AWESOME recipe. I've made this 3 times already with success. I have used this each time to make a mock egg salad with soy free vegenaise for my lunch and it is and was delicious. I also halved the recipe since it's just me eating it and it came out beautifuly. So wonderful to have a soy free alternative.
Nicole says
I am so glad you enjoyed it. Thanks for taking the time to tell me - always makes my day!
Spontaneous ham says
Cooked it for 10 minutes and it set up almost as soon as I put it in the fridge. It's tasty as heck.
Spontaneous ham says
Oh, forgot to mention: i used Bob's Mill Garbanzo and Fava Bean flour, because that's what was available. It worked fine, so i bet other legume flours would work too.
Nicole says
Great to know! I love Bob's Red Mill products - such great variety.
Nicole says
So glad you enjoyed it!
Sara says
Thank you for this recipe! It turned out really nice and tasty. Didn’t have chickpea flour at home so I made myself some from some dry chickpeas I had. Just mix in a blender and sift. I had it simmer for way longer than 8 minutes until it became like a thick, thick curd. Since I wanted it to be really firm I pressed it between paper towels for a couple of hours, as you suggested in an earlier comment. It is perfect to fry with and has a really nice texture. Can’t wait until dinner!
Nicole says
I'm so glad you liked it - thanks for letting me know!
Malene says
I'll try this for sure.. Just bought chickpea tempeh and its amazing, so I'm excited to try this recipe. Thanks 😊
SARa says
I had this pretty much for every meal when I was travelling in Myanmar a couple of years ago. So tasty!!! Almost thought I’d been given paneer the first time I tried it and not tofu before it was explained what it was. It’s great fried as well!! Can’t wait to try your recipe.
Nicole says
Thanks so much. Yes, it is quite different from regular tofu. I like the texture much better as well!
Terra says
I am wheat and gluten intolerant. And I don't handle soy well (it effects my hormone level adversely). And meat causes migraines for me. So I have a horrible time finding meat like substitutes. I literally found this recipe and made it all in the same day (thank you cheap lazy vegan on YouTube!). I made this with about 1/3 cup masa flower with 1 cup chickpea flour (garbonzo bean flour) and adjusted the water to thickness. I also added garlic powder, cardamom, powdered ginger, salt, pepper, and dried chives. It tastes AMAZING! Also thinking of doing the base recipe with chocolate and a smidge of sugar to see if I can get a good fuax chocolate custard. Mmmmmm. I'm going to have fun with this!
Nicole says
I'm so glad you liked it. I would love to hear how that faux chocolate custard turns out!
Victoria says
I made this with safe, onion salt, garlic pepper, nooch, coconut aminos abd a vegan Worcestershire sauce. I’m never buying normal tofu again 😀 I’ve just made a big ‘fillet’ of it to go in a wellington for Christmas. Thank you for the recipe, it’s a shame I couldn’t post a picture as it’s a beauty 😀
Nicole says
Thanks so much- I'm glad you liked it. If you're on Instagram - you can share a pic there and tag me (@deliciouseveryday). I would love to see your creation!!
lisette says
sounds good Victoria. I miss tofu 🙂 Gonna try it shortly.
ss says
I finally made this tonight! I'm glad you wrote "optional" next to the turmeric though. I halved the amount in the recipe and felt it was still a bit too much, so next time I'll omit it. But... what a texture! My (meat-eating) bf and I really loved this. I helped the set-up along by placing the glass dish with the hot mixture in a sink of icewater so I could use it right away. I cut it into cubes and gently fried it in a nonstick pan with a little bit of spray canola oil. I placed the fried cubes on top of a simple vegan stir fry I made tonight. I'm super excited to discover this and will definitely be making more, and trying some of the other commenters' suggestions of various herbs and things. I will definitely also be trying it as a panir type cube to my Indian dishes. With a bit of cumin and garam masala, these will rock any Indian dish!So rarely do I find recipes that are both really new foods for me, and delicious at the same time. Bravo!
Pauly Vegan says
Hey! Great write up on the recipe!One correction, though: what you've made isn't chickpea tofu, but rather a Sicilian dish called "panelle"!Buon appetito!
Nicole says
I have never heard of panelle - now I am off to look that up!
Rachel says
It is similar to panelle, but calling it tofu is also accurate. The recipe she reference to make this is from Myanmar, where is to usually referred to as "Shan tofu" or just "tofu."
Vic says
I have made this in 2 varieties, 1. Using some powdered onion soup mix instead of the salt and vegetable broth instead of the water.2. Using Lawry's seasoned Salt instead of regular salt, a little kitchen bouquet for color and vegetable broth instead of waterThey both turned out nice, the first had a slight chicken flavor and the second a slight beef flavor.Let me know if you want the actual recipes I use.
lisette says
nice idea. I have some garlic salt, dried onion and celery salt. I could mix that and a little sugar.
Leslie Beaumont says
Just made this today and it turned out great. I used a non stick pan to heat it and a nonstick whisk and silicon spatula to scrape the sides. The glossy effect eventually happens but I stirred it for about 15 min. ( not 8) to a consistency of gloopy mashed potatoes. I let it cool down for an hour as instructed, then put it in the frig. ...Later for dinner I sliced some up and cubed it and sautéed it in a bit of olive oil and had it over turmeric rice and stir fried veggies topped with the cubed chick-pea cheese. My husband likes more flavour so I will add garlic or onion powder and perhaps some cumin and a tad more salt. Thanks to my vegan son for the idea. And thank you for posting it. 👍🏻
Nicole says
I'm so glad you enjoyed the recipe - and even happier that you came back to tell me! Thanks. I would love to hear how your spiced-up version turns out.
lisette says
your explanation sounds good 🙂
Connie says
Made this and used it in a tofu Saag. I mixed the marinade spices directly into the garbanzo flour. It was really good. I frequently make polenta in my microwave. Have you ever made this tofu in the microwave?
Marissa Tanciano says
Yes its very good first time I tried making it , and its perfect.then out of it I made spiced sramble egg with cheese...