One-Ingredient Chickpea Tofu (Soy-Free)

• servings: 2 servings
• active time: 10 minutes
• total time: 1 day 5 minutes

Ingredients

200 g dried chickpeas

400 ml water

1 tsp ground cumin

1 tsp ground turmeric

1 tsp garlic powder

1/4 tsp sea salt flakes

1/4 tsp freshly cracked black pepper

Directions

Soak the chickpeas in a large volume of water for 16 hours. Drain and rinse thoroughly.

Transfer the chickpeas to a high speed blender, along with 400ml water, and the spices if using. Blend until smooth.

Strain the blended mixture using a sieve. Use a spatula to gently push the mixture down if needed.

Transfer the strained mixture to a nonstick pot on medium heat, bring to a soft boil and cook until a thick paste is formed (a bit over 5 minutes), stirring constantly.

Immediately transfer the thick paste to a glass container.

Let it set in the fridge for 8 hours, and then cook your favorite way! (See article above for my suggestions)

Nutrition

• Calories: 201 kcal
• Total Fat: 3 g
• Sodium: 9 mg
• Total Carbohydrate: 34 g
• Dietary Fiber: 9 g
• Protein: 11 g