soy free tofu

Looking for a soy free tofu? This vegan Burmese Chickpea Tofu (also called shan tofu) is an easy homemade tofu recipe to make which is a healthy and delicious source of protein. 

Burmese Chickpea Tofu recipe (soy free tofu) {vegan + dairy free + gluten free}

chickpea flour (garbanzo bean flour / besan flour)

salt

tsp ground turmeric (optional)

water (divided)

neutral flavoured oil

Place the chickpea flour in a bowl along with the salt and turmeric (if using). Whisk to combine. Add 1 1/2 cups of water and whisk until smooth.

Lightly oil 20cm (8 inch) x 20cm (8 inch) square baking dish or cake tin.

Bring the remaining 1 1/2 cups of water to a boil. Reduce the heat to medium-high and add the chickpea flour and water mixture. Whisk over the heat until the mixture becomes really thick and glossy. This should take about 8 minutes.

Pour immediately into the prepared baking dish and leave to cool at room temperature for at least 1 hour. The longer it sits, the more water will drain out of the tofu and the firmer it will get.

Cut into whatever size and shape you like. This will depend on how you are going to use it. I cut it into 2 to 3 cm cubes. Store in an airtight container and use within 3 days. Some commenters have had success freezing it, but it is not something I have tried myself.

My Mind-Blowing Red Lentil Tofu will rock your world! It is soy-free, high protein, super-easy, versatile, and made with 1 ingredient (plus water, &amp; optional salt).

A reminder about not republishing: Do not republish this, my original recipe, on other websites or outlets. This was developed, entirely, in my kitchen (i.e., it is not a variation of another red lentil tofu recipe and the process is unique). Please see my recipe sharing policy for details. 😊 If you ADAPT my recipe, please give proper credit and provide a link to this, the original recipe.

Mind-Blowing Red Lentil Tofu (soy-free)

(141 grams) red lentils

(355 mL) boiling water

Place the lentils in a colander or mesh...

Place the lentils in a colander or mesh sieve and rinse under cold water. This removes any dust or debris from the dried lentils.

Combine the lentils and 1 and 1/2 cups...

Combine the lentils and 1 and 1/2 cups boiling water in the container of blender (regular or high-speed). Let stand for 15 to 20 minutes until the lentils are plump and the water has cooled.

Blend the lentil-water mixture on high speed until...

Blend the lentil-water mixture on high speed until completely smooth, stopping several times to scrape down the sides of the blender container.

Pour the lentil mixture into a medium-size, heavy-bottomed...

Pour the lentil mixture into a medium-size, heavy-bottomed saucepan. Whisk in the remaining 2 cups water (or 1.5 cups water for extra-firm texture) and optional salt until blended.

Whisk over medium-high heat for 6 to 8...

Whisk over medium-high heat for 6 to 8 minutes until the mixture is VERY THICK glossy and coats the bottom of the pan (turn heat down to medium, as needed).

Scrape the batter into an 8-inch (20 cm)...

Scrape the batter into an 8-inch (20 cm) square glass or ceramic baking dish, smoothing the top (the dish does not need to be oiled).

Refrigerate the tofu, uncovered, for at least 60...

Refrigerate the tofu, uncovered, for at least 60 minutes until firm. For firmer tofu, refrigerate for at least 8 hours, or overnight (Alternatively, leave the tofu in the refrigerator for up to 5 days until ready to use.)

Run a dull knife around the edge of...

Run a dull knife around the edge of the dish; invert the tofu onto a cutting board. Cut the tofu into the desired shapes and sizes you prefer for recipes and/or storing in the refrigerator.

Easy 2-ingredient pepita tofu! Smooth and firm (no pressing!), this pumpkin seed tofu is high protein, soy-free, &amp; both keto &amp; paleo.

Easy 2-Ingredient Pepita Tofu (high-protein, soy-free)

(140 g) pepitas

water pepitas

(237 mL) water

(4.5 g) agar agar powder

Place the pepitas in a medium bowl. Add...

Place the pepitas in a medium bowl. Add enough water to cover the seeds by 1 inch (2.5 cm).

Set aside a small, shallow dish made out...

Set aside a small, shallow dish made out of glass or ceramic (I used a 5x5-inch (12.5x12.5 cm) glass container). Lightly spray the dish with nonstick cooking spray.

Drain the pepitas in a colander or mesh...

Drain the pepitas in a colander or mesh sieve. Rinse the seeds under cold water and drain again. Place the drained pepitas in a blender.

Combine the agar agar powder and the water...

Combine the agar agar powder and the water in a small saucepan. Let stand for 30 seconds to hydrate the powder.

Turn the heat under the saucepan to medium....

Turn the heat under the saucepan to medium. Cook and stir over until the mixture comes to a low boil (This is critical for making the pepita tofu set). Continue to stir for about 30 to 60 seconds longer. You should see the mixture beginning to thicken and gel.

Remove from the heat and immediately add to...

Remove from the heat and immediately add to the blender with the pepitas.

SEE NOTES BELOW FOR SAFELY BLENDING HOT INGREDIENTS...

SEE NOTES BELOW FOR SAFELY BLENDING HOT INGREDIENTS Blend the pepitas and agar agar mixture on high speed until completely smooth, stopping several times to scrape down the sides of the blender container.

Scrape and spread the pepita mixture into at...

Scrape and spread the pepita mixture into at the prepared pan, smoothing the top.

Refrigerate the tofu, uncovered, for at least 2...

Refrigerate the tofu, uncovered, for at least 2 hours, or until very firm (and springy). Alternatively, leave the tofu in the refrigerator for up to two days until ready to use.

Invert the set tofu onto a cutting board....

Invert the set tofu onto a cutting board. Cut the tofu into the desired shapes and sizes you prefer for recipes and/or storing in the refrigerator.

Enjoy the tofu right away (no need to...

Enjoy the tofu right away (no need to cook it) with dipping sauces, on sandwiches, or in salads. For cooking directions (frying, air-frying, baking), see the post above this recipe card.

Combine the lentils and 1 and 1/2 cups boiling water in the container of blender (regular or high-speed). Let stand for 15 to 20 minutes until the lentils are plump and the water has cooled (do not drain).

https://mediavine-res.cloudinary.com/video/upload/v9fjmxmmm4pp3fd5noe3.mp4

Red lentil tofu made with nothing more than red lentils, water, and optional salt! It is soy-free, high protein, super-easy, and versatile for use in a wide range of recipes. You can make it silken, firm, or extra-firm in texture.

Mind-Blowing Red Lentil Tofu (soy-free, easy, 1 ingredient)

Red Lentil Tofu is high in protein, nut-free, gluten-free, and really simple to prepare using just two ingredients (lentils and water). The texture is really similar to regular tofu and it has a delicious flavor.

Red Lentil Tofu (Soy-free)

red lentils (whole

water

Add the red lentils and boiling water to a blender jug and leave them soaking for at least 15 minutes.

Add a pinch of salt and blend the lentils with the water remaining after soaking them. You don&#39;t need to rinse them, add more water or take water out.

Blend the lentils until you have a smooth batter. For this part, you will need to use a high-speed blender, food processor, or immersion blender.

Heat the red lentil batter using a pot or pan.

Using a whisk, keep stirring while the mixture is thickening to avoid lumps from forming. At this point, you can decide how thick or runny you want your mixture. This will determine the texture of your tofu (soft, firm, or extra-firm).

Place the thickened mixture in a glass or non-stick container, and leave in the fridge for at least 3 hours.

Once the tofu is ready, it will come out of the container easily and you can cut it and cook it to add to your favorite dishes.

Place the pepitas in a medium bowl. Add enough boiling water to cover the seeds by 1 inch (2.5 cm). Let soak for 20 minutes.

Chickpea flour tofu (also known as Burmese tofu or shan tofu) is made with ease and is 100% soy-free. It is high-protein, grain-free, vegan, versatile, and so delicious!

Chickpea Flour Tofu {Burmese Tofu}

(120 g) chickpea flour

fine sea salt

turmeric

(750 mL) water, divided

Grease or spray the bottom and sides of...

Grease or spray the bottom and sides of an 8-inch square baking pan.

In a medium bowl, whisk the chickpea flour,...

In a medium bowl, whisk the chickpea flour, salt, turmeric and 1 and 1/2 cups (375 mL) of the water until blended and smooth.

In a medium saucepan, bring the remaining 1-1/2...

In a medium saucepan, bring the remaining 1-1/2 cups water to a boil. Reduce the heat to medium and whisk in the chickpea mixture. Cook, whisking constantly, for 6 to 10 minutes, until the mixture is very thick and glossy. Immediately pour and scrape it into the prepared pan, smoothing the top.

Cool the tofu to room temperature and then...

Cool the tofu to room temperature and then place it in the refrigerator for at least 2 hours until very firm (or up to 5 days).

Drain any water from the pan (water will...

Drain any water from the pan (water will release from the tofu as it sets); invert the tofu onto a cutting board. Cut tofu into 1-inch cubes or any desired shape.

Serve plain as a snack, fry or bake...

Serve plain as a snack, fry or bake (spritz with oil) for a tasty appetizer, or use in any recipe calling for soy tofu (I love it in stir-fries, or for making "egg" salad sandwiches)

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