Burmese Chickpea Tofu recipe {vegan + dairy free + gluten free} (2024)

FAQs

Is chickpea tofu better than soy tofu? ›

Given that soy-free tofu is primarily made with chickpea flour and water, you can expect the nutrition to be fairly advantageous. Like soy-based tofu, this varietal is naturally gluten-free. It's also very low in total fat and contains no saturated or trans fats.

Shan tofu (also known as chickpea tofu) is a Burmese dish that comes from the Shan State in Myanmar. Yellow in color, this “tofu” is very easy to make and can be served in many ways. Many recipes for this chickpea tofu use only chickpea flour, water, salt, and occasionally turmeric for color.

What does chickpea tofu taste like? It has a nutty chickpea flavor that is more robust than regular tofu. It is great for savory dishes. This recipe is even more flavorful with the addition of vegetable broth, garlic power, and onion powder to the batter.

Due to their high-fiber and protein content, chickpeas are excellent for weight loss diets because they keep you fuller longer and control appetite.

3.5 oz of firm tofu has 78 calories, and silken tofu has 55 calories. Soft soy tofu with lecithin is ranked second with 61 Calories, but all of those are less than many animal protein options, which usually clock in at 140-200 calories for 3.5-oz servings.

The dish has been a staple in Burmese culture for years, originating in the Shan State of Myanmar (it's also known as Shan tofu). Unlike panelle, a Sicilian crispy, fried fritter created using a similar technique, Burmese tofu is silky, creamy, and smooth.

This plant-based, 3-ingredient chickpea tofu is packed with protein but low in fat. It's also soy-free. Make it in minutes! If you are vegan (and even if you aren't!), you've heard of tofu.

It can be added to veggie burgers, meatballs, or falafels, etc. Just make sure to cook it and not eat it raw! You could also mix a little with the 'milk' mixture for slightly firmer chickpea tofu.

Like most other plant protein sources, chickpeas are not a complete protein and do not contain all nine essential amino acids. Chickpeas are rich in some essential amino acids, including lysine and arginine, but lack the sulfur-containing amino acids, methionine and cystine.

Why does my tofu taste like egg? ›

But the star ingredient just might be kala namak. Also known as Indian black salt or Himalayan black salt, kala namak brings that distinctive umami-rich, egg-like flavor, similar to the yolk of a hard-boiled egg.

You can, of course, replace dairy milk with soy milk by picking up a bottle of Silk at the grocery store. But you can also puree a package of tofu in the blender with a cup and a half of water the create a high-protein, low-fat milk substitute for use in recipes. (Think alfredo sauce!)

In a process similar to that of making cheese, tofu is made by curdling soy milk, which comes from soybeans. The milk is coagulated with the use of taric acid or other food acids, and then pressed into bricks. As this process contains no animal byproducts, neither does tofu, meaning tofu itself completely vegan.

Remember that tofu is made of beans. It contains no gluten whatsoever. You may have a problem when you buy ready-flavored tofu that has extra sauces or flavorings on it. Make sure you check the ingredients list and the labels, which should alert you to the fact that your tofu is either gluten-free or not.

Silken tofu contains only about half the calories and fat, while firm tofu contains over twice the protein. The reason for this is water content.

Overall thoughts. We think that if you can't have soy, chickpea tofu makes an awesome alternative. The taste is very neutral and takes on flavor well. It is a very soft texture inside when being cooked that may deter some people.

In this sense, due to its lower lipid content (up to twenty-one-fold less) compared to that of soybean, chickpea stands out as a good option in weight management. Furthermore, the content of insoluble fiber in chickpea is comparable or even higher than that of soybean.

In general, I find that firm and extra-firm tofu are the most useful because they're versatile. They hit the tofu texture sweet spot—soft enough to absorb flavor but hardy enough to be cooked without risk of falling apart. Do note that some firm tofu, like House Foods', skews soft, more like medium-firm.