Homemade Chickpea Tofu
<h2 class="subheader">Vegan Tofu Alternative</h2> <p>You’ve got to try this <em>Homemade Chickpea Tofu</em>! It’s an amazing vegan alternative to the traditional tofu—nutritious, super versatile, and made right from dried GOYA® <a href="https://www.goya.com/en/products/chick-peas-dry/">Chick Peas</a>. It has a lovely firm-yet-silky texture and a mild, rich flavor that goes with just about anything. Once it’s ready, just give it a quick sear until it’s golden brown and toss it into rice bowls, stir-fries, salads, or soups. It’s a plant-based dream and perfect for meal prepping so you have a healthy staple ready to go all week long.</p>
Total Time
1459m
(including soaking time)
Prep Time:10m
Cook Time:9m
Yields:2 Servings
Ingredients
For tofu:
1 cup
GOYA® Extra Virgin Olive Oil, for coating baking dish
½ tsp.
GOYA® Sea Salt, plus more, to taste
For frying:
¼ cup
cornstarch
2 tsp.
paprika
2 tbsp.
Tuxedo sesame seeds, for garnish
For dressing:
½ cup
sesame tahini
2 tbsp.
GOYA® Lemon Juice, or fresh lemon juice
1
chipotle peppers, from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce, finely chopped
4-5 tbsp.
water
GOYA® Sea Salt, to taste
Directions
Step 1
<p>For tofu: Rinse and soak chickpeas overnight, or up to 1 day, in the refrigerator. Drain.</p>
Step 2
<p>In the bowl of a blender, combine drained chickpeas, 1 2/3 cups fresh water, and salt. Blend on high until smooth, about 1 minute.</p>
Step 3
<p>Strain the chickpea mixture into a medium pot using a fine-mesh sieve lined with 3 sheets of cheesecloth, squeezing out as much liquid as possible. Discard the leftover chickpea pulp.</p>
Step 4
<p>Coat a 3-cup or 4-cup glass dish with oil. Season the chickpea mixture with salt. Bring to a boil over medium-high heat. Cook over medium heat, whisking constantly and scraping the bottom of the pan to prevent burning, until the mixture is very thick and forms a paste, about 4 to 5 minutes. Quickly spread the mixture into an even layer in the prepared baking dish. Allow to cool completely at room temperature for at least 1 hour, until set.</p>
Step 5
<p>For frying: Cut the tofu into 1-inch cubes. Place tofu in a large bowl and toss with cornstarch and paprika, shaking off any excess. Heat oil in a medium nonstick skillet over medium-high heat. Working in batches, fry tofu until golden brown on both sides, about 1 minute per side. Garnish with sesame seeds and serve with your favorite rice bowls, soups, stir-fries, salads, or enjoy on its own.</p>
Step 6
<p>For dressing: In the bowl of a food processor, combine tahini, lemon juice, and chipotle peppers. With the motor running, drizzle in water until a smooth sauce forms, about 30 seconds. Serve the tofu with the tahini mixture.</p> <p> </p> <p><strong>Why Try Chickpea Tofu:</strong></p> <p>Chickpea tofu is a delicious alternative to traditional soybean tofu. It has a slightly nutty flavor and a firm, silky texture that holds up well in cooking. Naturally gluten-free, high in fiber, and packed with protein, it’s a versatile option for a wide variety of dishes.</p> <p><strong>How to Store Chickpea Tofu:</strong></p> <p>Chickpea tofu can be stored in an airtight container in the refrigerator for up to 5 days.</p> <p><strong>Serving Suggestions:</strong></p> <p>Serve the tofu over a bowl of GOYA® <a href="https://www.goya.com/en/products/jasmine-rice/">Jasmine Rice</a>, topped with halved cherry tomatoes, diced English cucumbers, sliced avocado, pickled red onions, and chipotle-tahini dressing. Chickpea tofu also makes a delicious addition to salads, soups, stir-fries, and more.</p>
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Homemade Chickpea Tofu
Prep Time: 10m
Total time: 1459m
Yields: 2 Servings
<h2 class="subheader">Vegan Tofu Alternative</h2> <p>You’ve got to try this <em>Homemade Chickpea Tofu</em>! It’s an amazing vegan alternative to the traditional tofu—nutritious, super versatile, and made right from dried GOYA® <a href="https://www.goya.com/en/products/chick-peas-dry/">Chick Peas</a>. It has a lovely firm-yet-silky texture and a mild, rich flavor that goes with just about anything. Once it’s ready, just give it a quick sear until it’s golden brown and toss it into rice bowls, stir-fries, salads, or soups. It’s a plant-based dream and perfect for meal prepping so you have a healthy staple ready to go all week long.</p>
Ingredients
For tofu:
1 cup
GOYA® Extra Virgin Olive Oil, for coating baking dish
½ tsp.
GOYA® Sea Salt, plus more, to taste
For frying:
¼ cup
cornstarch
2 tsp.
paprika
2 tbsp.
Tuxedo sesame seeds, for garnish
For dressing:
½ cup
sesame tahini
2 tbsp.
GOYA® Lemon Juice, or fresh lemon juice
1
chipotle peppers, from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce, finely chopped
4-5 tbsp.
water
GOYA® Sea Salt, to taste
Directions
Step 1
<p>For tofu: Rinse and soak chickpeas overnight, or up to 1 day, in the refrigerator. Drain.</p>
Step 2
<p>In the bowl of a blender, combine drained chickpeas, 1 2/3 cups fresh water, and salt. Blend on high until smooth, about 1 minute.</p>
Step 3
<p>Strain the chickpea mixture into a medium pot using a fine-mesh sieve lined with 3 sheets of cheesecloth, squeezing out as much liquid as possible. Discard the leftover chickpea pulp.</p>
Step 4
<p>Coat a 3-cup or 4-cup glass dish with oil. Season the chickpea mixture with salt. Bring to a boil over medium-high heat. Cook over medium heat, whisking constantly and scraping the bottom of the pan to prevent burning, until the mixture is very thick and forms a paste, about 4 to 5 minutes. Quickly spread the mixture into an even layer in the prepared baking dish. Allow to cool completely at room temperature for at least 1 hour, until set.</p>
Step 5
<p>For frying: Cut the tofu into 1-inch cubes. Place tofu in a large bowl and toss with cornstarch and paprika, shaking off any excess. Heat oil in a medium nonstick skillet over medium-high heat. Working in batches, fry tofu until golden brown on both sides, about 1 minute per side. Garnish with sesame seeds and serve with your favorite rice bowls, soups, stir-fries, salads, or enjoy on its own.</p>
Step 6
<p>For dressing: In the bowl of a food processor, combine tahini, lemon juice, and chipotle peppers. With the motor running, drizzle in water until a smooth sauce forms, about 30 seconds. Serve the tofu with the tahini mixture.</p> <p> </p> <p><strong>Why Try Chickpea Tofu:</strong></p> <p>Chickpea tofu is a delicious alternative to traditional soybean tofu. It has a slightly nutty flavor and a firm, silky texture that holds up well in cooking. Naturally gluten-free, high in fiber, and packed with protein, it’s a versatile option for a wide variety of dishes.</p> <p><strong>How to Store Chickpea Tofu:</strong></p> <p>Chickpea tofu can be stored in an airtight container in the refrigerator for up to 5 days.</p> <p><strong>Serving Suggestions:</strong></p> <p>Serve the tofu over a bowl of GOYA® <a href="https://www.goya.com/en/products/jasmine-rice/">Jasmine Rice</a>, topped with halved cherry tomatoes, diced English cucumbers, sliced avocado, pickled red onions, and chipotle-tahini dressing. Chickpea tofu also makes a delicious addition to salads, soups, stir-fries, and more.</p>
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