Homemade Chickpea Tofu

5x5 inch block of tofu

125g Amisa Chickpea Flour 

1 tbsp nutritional yeast

1 tbsp mushroom seasoning (alternatively, a batch of this can be made by blending 220g dried shiitake mushrooms and ½ tsp salt)

1 tsp garlic powder

1 tsp salt

750ml water

  1. Add the dry ingredients to a large mixing bowl and stir.
  2. Gradually add the water and stir continuously until the mixture is smooth and there are no lumps. 
  3. Pour the mixture into a large saucepan and place over a medium heat. Use a spatula to stir continuously for around 15 minutes or  until the mixture has thickened.
  4. Transfer the mixture into a 5×5 inch baking dish or container and smooth the top using the spatula.
  5. Leave to cool at room temperature for 30 minutes, and then place in the refrigerator to set for 2 hours.
  6. Once the tofu is set, it should come out of the pan easily when flipped, and should be soft and easy to cut. 
  7. Slice the chickpea tofu into cubes and use them to cook up your favourite gluten free dishes – we recommend trying our Vegan Tofu Katsu Curry!


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