Post by gracoman on Jul 5, 2018 8:44:58 GMT -5
I made up a batch of chickpea tofu for grilling kebabs and veggie stir fry. It has a similar texture to soy tofu but without the fat. Ingredients: Garbanzo bean flour, Water, Spices
This recipe is from a vegan Ethiopian cookbook but many other recipe and methods are available online. Which method used depends on what tofu firmness you are after. Tofu dumplings can also be made. The chickpea tofu pictured is spicy as I added Ethiopian Berbere, a chili pepper blend, to the mix.
Kittee Burns Chickpea Tofu from Teff Love
Ingredients:
2 Cups Water
1 Cup Chickpea Flour
1/2 tsp granulated onion
1/4 tsp tumeric
My additions:
1/2 tsp granulated garlic
1 tsp Berbere
1/2 tsp black pepper
Method:
-Pour all ingredients into a blender and process on high until smooth. About 30 seconds
-Pour into a medium saucepan cook over medium high heat, whisking or stirring constantly with a wooden spoon
-When the mixture suddenly thickens, reduce heat to medium and continue to whisk constantly for another 5 minutes.
-The mixture will get thick like a custard or pudding and form large bubbles that pop on the surface and have a glossy finish (be careful of hot sputters as you stir)
-Pour or spoon the mixture into an 8 inch baking pan and let rest undisturbed for 15 minutes. It will firm up quickly as it cools. once cool, transfer to the fridge until thoroughly cold and firm. About 1 hour. It will continue to firm up the longer it rests.
-If you prepare the chickpea tofu in advance, cover it tightly and it will last up to 3 days in the fridge. if any water accumulates, pour it off before using.
This recipe is from a vegan Ethiopian cookbook but many other recipe and methods are available online. Which method used depends on what tofu firmness you are after. Tofu dumplings can also be made. The chickpea tofu pictured is spicy as I added Ethiopian Berbere, a chili pepper blend, to the mix.
Kittee Burns Chickpea Tofu from Teff Love
Ingredients:
2 Cups Water
1 Cup Chickpea Flour
1/2 tsp granulated onion
1/4 tsp tumeric
My additions:
1/2 tsp granulated garlic
1 tsp Berbere
1/2 tsp black pepper
Method:
-Pour all ingredients into a blender and process on high until smooth. About 30 seconds
-Pour into a medium saucepan cook over medium high heat, whisking or stirring constantly with a wooden spoon
-When the mixture suddenly thickens, reduce heat to medium and continue to whisk constantly for another 5 minutes.
-The mixture will get thick like a custard or pudding and form large bubbles that pop on the surface and have a glossy finish (be careful of hot sputters as you stir)
-Pour or spoon the mixture into an 8 inch baking pan and let rest undisturbed for 15 minutes. It will firm up quickly as it cools. once cool, transfer to the fridge until thoroughly cold and firm. About 1 hour. It will continue to firm up the longer it rests.
-If you prepare the chickpea tofu in advance, cover it tightly and it will last up to 3 days in the fridge. if any water accumulates, pour it off before using.