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Chickpea tofu substitute for soy based tofu

 
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The other day I made some Chickpea Tofu. I think it is also called Myanmar-style tofu? I was looking at it and thought could this be a substitute for soy based tofu? The chickpea tofu was on the soft side and I have not tried to press the tofu to change the texture. Has anyone used this tofu in a recipe that called for soy based tofu? If so did it work?
 
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I have used chickpeas to make miso and soyless soysauce.   I imagine that it would make great tofu.  

I don't like the texture of tofu, so I haven't tried making it.  Sandor katz mentions chickpeas tofu in one of his books.
 
T Blankinship
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r ranson wrote:I have used chickpeas to make miso and soyless soysauce.   I imagine that it would make great tofu.  

I don't like the texture of tofu, so I haven't tried making it.  Sandor katz mentions chickpeas tofu in one of his books.



I have seen recipes that call for chickpea miso. I have not tried chickpea miso but will start to look for it. Do you know which book of  Sandor Katz mentions chickpea tofu?

This is exciting, I will have to try experimenting with this tofu! And I will try my best to post the good, the bad and the wow this is really good and I ate it all!
 
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T Blankinship wrote:The other day I made some Chickpea Tofu. I think it is also called Myanmar-style tofu? I was looking at it and thought could this be a substitute for soy based tofu? The chickpea tofu was on the soft side and I have not tried to press the tofu to change the texture. Has anyone used this tofu in a recipe that called for soy based tofu? If so did it work?



Do you have a recipe for the chickpea tofu?
 
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What recipe did you use to make the chickpea tofu?
 
T Blankinship
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I am using the recipe for my chickpea tofu from the book "Miso Tempeh Natto and other Tasty Ferments by Christopher Shockey and Kirsten K. Shockey". The ingredients are: water, chickpea flour, powdered turmeric ,salt. Mix water and chickpea and let set overnight. Add salt and turmeric to the chickpea mix then boil water and add mix to the boiling water. Cook from five to ten minutes. After cooking  use bread pan to mold and set in refrigerator for about 8 hours.  
 
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Adding chick pea (or yellow pea) flour to boiling water is what I call "pealenta", the legume equivalent of making polenta with corn. I had thought that when it was described as a "tofu" it was a coagulated protein rather than a cooked starch. We use yellow peas for making miso rather than soy but there is no substantive difference in the process.
 
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Here's another chickpea tofu recipe.  I just might try this.  I used to make tofu from scratch 20 years ago and loved it, but it got tiresome and buying good soybeans was a hassle and expensive so I stopped.  This might be a good alternative.  
 
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Wouldn't chickpea flour be a coagulated protein, not a starch?
 
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Chickpea flour is ground up chickpeas, the starch part and the protein part together. The recipe here cooks the chickpea flour until, like polenta, it thickens into a solid that can be used like tofu.

Making soybean tofu is a bit like making dairy cheese, a coagulant is added to heated soy milk that makes the protein clump together. It looks like cottage cheese at that stage. Then it's strained and pressed. Very different process.

I just checked - the protein levels in both are much the same, but tofu has fewer carbs.

I've never tried making chickpea tofu, but I'm thinking it would probably need to be cooked longer to get a firmer result. Polenta can be cooked very firm! Or pressing it would probably work, too.
 
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Thank you for this recipe! I can't eat soybean tofu because  of a medication I take. This as a substitute should work well.
 
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Awesome, thanks for sharing the recipe! My mom can't do soy tofu so I'll try this one out.
 
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