Chickpea Tofu: Silky Inside, Crispy Outside (Recipe Below)

Tofu without soy? You bet! Just chickpeas, salt, and water — and a bit of patience. The texture is dreamy: soft inside, crispy outside. Perfect for bowls, salads, or snacking with your favorite sauce.

Pro tip: I use this linen nut milk bag with seams out — easy to clean and super efficient at squeezing every drop.Why chickpeas are a superfood

• 💪 Packed with protein — great for plant-based diets.
• 🌿 High in fiber — good for digestion.
• 🧠 Rich in folate and magnesium — supports brain and nerves.
• 🥦 Creamy texture but holds shape well — a dream ingredient.

Chickpea tofu recipe

Ingredients:

• 200 g dried chickpeas
• 500 ml water
• pinch of salt

Instructions:

1. Soak chickpeas overnight, then drain.
2. Add 500 ml of water and blend well.
3. Strain the mixture using a linen nut milk bag. Squeeze hard to extract all the liquid.
4. Pour the liquid into a saucepan and cook over high heat, stirring constantly.
5. After ~5 minutes, the mixture will start to thicken. Keep stirring.
6. Pour the hot purée into a container and leave it in the fridge for a couple of hours or overnight.
7. Cut into cubes and fry in olive oil until golden and crispy.

Serve with unagi sauce, chili, scallions, sesame, wasabi — or whatever you love.

The texture is just out of this world! Happy cooking!