Homemade Chickpea Tofu
Vegan Tofu Alternative
You’ve got to try this Homemade Chickpea Tofu! It’s an amazing vegan alternative to the traditional tofu—nutritious, super versatile, and made right from dried GOYA® Chick Peas. 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.
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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