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
- Add the dry ingredients to a large mixing bowl and stir.
- Gradually add the water and stir continuously until the mixture is smooth and there are no lumps.
- 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.
- Transfer the mixture into a 5×5 inch baking dish or container and smooth the top using the spatula.
- Leave to cool at room temperature for 30 minutes, and then place in the refrigerator to set for 2 hours.
- Once the tofu is set, it should come out of the pan easily when flipped, and should be soft and easy to cut.
- 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!