Okay guys, I can’t even say hi because I’m freaking the F out!
I got inspired by a recipe I saw online for soy-free CHICKPEA FLOUR TOFU & I needed it in my life. Of course, being who I am, I CAN NEVER FOLLOW A RECIPE TO A T & I always need to add my special touch, whether it be an added ingredient or two, some extra spices or a little something different!
This recipe is made with chickpea flour & just a few savoury delicious spices! It’s all things:
contains no preservatives or BS!
just plant-based goodness, iron, fibre, protein, healthy fats, anti-inflammatory spices & flavour for freaking days!
You guys know what I think about soy because I’ve spoken about it many times. While I don’t believe in cutting out entire food groups altogether, I am mindful about soy, how often I eat it & what types of soy I eat. The majority of the soy used in today’s products is genetically modified (about 95% of it, anyway). This means that it won’t provide the same nutrition or be as easy on the digestive system as REAL soy & will most probably wreak havoc on your insides. That’s why it’s important to go for good quality FERMENTED soy products (such as: tempeh or miso) because when soybeans are fermented, they are FULL of beneficial live probiotic cultures & the fermentation process releases more beneficial vitamins & enzymes, making the soy easier to digest. Whenever possible, I try to substitute soy for more nutrient-rich & trusty ingredients, a.k.a. WHY THIS TOFU MADE MY LIFE.
Chickpeas are an amazing source of dietary fibre (just one cup will ring you in at 12.5g!) so chickpea flour is a great alternative to refined flours that have been stripped of nutrients & are lower in fibre. Chickpeas also help improve heart health by balancing unhealthy cholesterol levels, reducing hypertension & protecting against heart disease. They also contain a form of complex carbs (starch) that the body digests slowly & uses for energy over time in a much more beneficial way than if it were to consume refined carbs. They also benefit digestive health & improve immunity by counteracting acidity from a poor diet by balancing the body’s pH level. When the body is more alkaline, it is better able to remain in homeostasis, fight inflammation & stop cancer cells from spreading.
I swear, the texture is SO MUCH LIKE TOFU that you would be fooled into thinking it’s just that. Not even exaggerating (for once in my life). It’s delicious, savoury, full of flavour, just the right amount of firm, not watery, pasty or weirdly-textured (’cause let’s be honest, sometimes tofu is, right?).
Best part? It’s ready in 10 MINUTES! Combine the ingredients, heat ‘em up in a skillet until thick & let the batter set in the fridge & before you know it: TOFU! You can meal prep it & use it so many ways: salads, bowls, pasta dishes, egg white scrambles, lettuce wraps, tacos or quesadillas, tossed in a stir fry & as is!
- 1 cup of organic chickpea flour
- 1/4 tsp. sea salt
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. turmeric
- 1/4 tsp. smoked paprika
- 1/4 tsp. cumin
- 1 + 3/4 cup water (or low-sodium veggie broth)
- OPTIONAL: Dried herbs or nutritional yeast
- Line loaf pan with parchment paper.
- Add ingredients to a bowl & whisk until there are no lumps.
- Pour mixture into a deep saucepan. Cook on medium heat & stir continuously for 4-5 min. It’ll get lumpy as it heats & thicken evenly until it looks like custard.
- Once thick, cook for 2-3 minutes more to make sure the flour is cooked. If the mix starts to brown, lower heat to medium low. Taste & adjust seasonings.
- Pour mix into loaf pan & even it out using a spoon or spatula. Let it cool for about 10 minutes & refrigerate for at least 1 hour to set.
- Remove from fridge, slice into cubes & store in airtight container & refrigerate for 4-5 days.
- ENJOY! :))
If you need some inspo for how to use this babe of a recipe, today for lunch, I whipped up an egg white scramble & tossed a few diced up chunks of this chickpea tofu in it & OMG… I COULD NOT ASK FOR MORE FLAVOUR! It was so delicious! Here’s how I made it: I sautéed a bunch of spinach, cherry tomatoes, red onion & mushrooms in coconut oil over medium-high heat. Once the veggies began to cook through, I lowered my fire to medium & gently poured in the egg whites, seasoned the mix with sea salt, black pepper, garlic powder & smoked paprika & stirred for a few more minutes until the egg whites were cooked through. At the very end of the cooking process, I threw in a few chunks of the chickpea tofu, topped it off with some fresh ground black pepper & BOOM!