Burmese Chickpea Tofu recipe {vegan + dairy free + gluten free} (2024)

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

Burmese Chickpea Tofu recipe {vegan + dairy free + gluten free} (1)

While you're here, be sure to grab our FREE 5-Day Meatless Meal Plan. It's packed with tasty recipes to make vegetarian cooking easy and delicious!

As a known tofu hating vegetarian you might be scratching your head wondering why I'm sharing a tofu recipe with you today.

I even wrote an entire vegan cookbook without using tofu one... single... time.

Well, you see, this Burmese Chickpea Tofu recipe I'm about to share isn't really tofu.

Tofu is made from bean curd, however, Burmese tofu is made from beautiful nutty chickpea flour. Also calledchickpea tofu or shan tofu, it ismore similar to polenta than tofu, as I'll explain.

As a lover of chickpeas and chickpea flour I couldn't wait to give chickpea tofu a try after reading about it on Sarah Brinson's wonderful blog.

However, while Sarah's recipe is totally doable, I'm too impatient to leave the chickpea flour soaking for 12 hours and wait another 8 hours before eating it.

So I came across another recipe for Burmese tofu, which didn't require soaking and a long wait. I halved it and set about giving it a go.

If you've made polenta before, then the process is not too dissimilar.

Chickpea flour is whisked together with water and salt and added to a saucepan of boiling water and whisked until thick and glossy. Then it ispoured into a pan to set.

Burmese Chickpea Tofu recipe {vegan + dairy free + gluten free} (2)

The tofu sets in about an hour and is soft and pillowy,with that slightly nutty chickpea flavour that I love.

The wonderful thing about this chickpea tofu recipe, apart from the fact that it's a wonderful soy free alternative to tofu, is that it is also budget friendly too.

Chickpea flour is relatively cheap especially if you are able to source itfrom an Indian grocer. (Or you can grab this one on Amazon!)

It is also extremely versatile too. Add it to salads, stir fries, soups. This soba mis soup is a great way to use chickpea tofu!

Anywhere you'd normally use tofu, you can use chickpea tofu instead.

I'm a little addicted to it at the moment, I've made 3 batches in the last 4 days, and have been having fun experimenting with it in the kitchen.

So tell me, have you ever tried chickpea tofu?

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And if you love this Burmese Chickpea Tofu, be sure to try these other delicious ideas:

For more easy vegan cooking ideas, be sure to grab my free 5-day vegetarian meal plan. It's loaded with my favorite plant-based recipes, cheat sheets, and more.


Burmese Chickpea Tofu recipe {vegan + dairy free + gluten free} (3)

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

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

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Course: Appetizer, Main Course, Side Dish

Cuisine: dairy-free, Gluten free, Vegan

Keyword: Burmese Chickpea Tofu recipe, Chickpea Tofu recipe, Delicious Everyday, soy free tofu

Servings: 6 servings

Calories: 77kcal


  • 1 cup chickpea flour garbanzo bean flour / besan flour
  • 1 tsp salt
  • ¼ tsp ground turmeric optional
  • 3 cups water divided
  • neutral flavoured oil such as canola, sunfower (safflower)

US Customary - Metric


  • Place the chickpea flour in a bowl along with the salt and turmeric (if using). Whisk to combine. Add 1 ½ cups of water and whisk until smooth.

  • Bring the remaining 1 ½ 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.


Very lightly adapted from this recipe which was sourced from The Burmese Kitchen: Recipes from the Golden Land


Calories: 77kcalCarbohydrates: 11gProtein: 4gFat: 1gSodium: 406mgPotassium: 169mgFiber: 2gSugar: 2gCalcium: 13mgIron: 1mg

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Burmese Chickpea Tofu recipe {vegan + dairy free + gluten free} (2024)
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