Make Your Own “Tofu” At Home, Totally Soy-Free!
Have you ever heard of Burmese Tofu? Today we have Chef Heather Kuklin, aka Madame Shugah, the rad chick creator of the vegan, gluten-free, soy-free sweet treat boutique called Madame Shugah. She will be showing us how to make this incredible Burmese Tofu, which is perfect for those of you who are either allergic to soy or simply choose not to have it in your diet. Let’s take a look at how it’s done…
Who Is Miss Madame Shugah?
Madame Shugah, who you can also call Heather, has been baking her magical vegan, gluten-free, and soy-free treats since 2010 and decided to make it her career back in 2012. What once started as just one cookie has blossomed into several cookies, loaves, muffins, peanut butter cups, ice cream, and her very popular brownie ice cream cakes. She ships her cookies, loaves, and other baked goods all across the United States and she personally delivers her sweet treats, including ice cream cakes all over the Los Angeles and Orange County areas. Check out her website, www.madameshugah.com, or her Instagram @madameshugah for more info and scrumptious pics!
Let’s Learn More About Burmese Soy-Free “Tofu”
Heather has mastered how to create delicious vegan foods that are soy-free because she is highly allergic to soy. And today we were lucky enough to have her show us how to make a very versatile food that replaces standard soy tofu, using chickpea flour. It is a super simple recipe and the crispy dippers she made can be used in so many different dishes. The texture is perfect and the flavor is spot on. Let’s take a closer look.
Soy-Free Burmese Tofu
- 6 C of water
- 2 Vegan Bouillon Cubes
- 1 tsp of Turmeric
- 2 C of Chickpea Flour
- Line a rectangle pan or casserole dish with parchment paper.
- In a large pot, boil 4 cups of water or vegetable stock. Add the bouillon cubes if using.
- Meanwhile, combine the chickpea flour, turmeric (if using), and 2 cups of cold water.
- Whisk until smooth.
- When the 4 cups of water/stock come to a ROLLING boil, carefully stir in the chickpea mixture.
- If you are using an electric stove, turn off the heat and continue stirring vigorously for five minutes. If you are using a gas stove, turn the heat to the lowest setting possible. The mixture will turn from matte to glossy and will become super thick. If it does not, increase the heat just a little to continue cooking and stirring until it does.
- Pour the mixture quickly into your prepared pan and spread out evenly with a spoon. It should start to set up right away.
- Let cool to room temperature before chilling in the fridge for an hour.
- After chilling, cut up the tofu as desired for easy storage.
- Eat cold, heated up, or however you like! Try them coated and fried like in these Burmese Tofu Crispy Dippers! Enjoy!
I am So Thrilled To Try This Burmese Tofu!
This Burmese Tofu looks like it is so tasty. It can be added to so many different dishes. I am looking forward to making it as an addition to my veggie stir fry meals for sure. Or as the dippers to dip in my favorite cauliflower queso dip. Oh so much yum is to be had! If you are looking for more delicious vegan recipes to try be sure to jump over to the #LunchBreakLIVE page, we have a ton to choose from. Until next time…keep cookin’!
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Donna Dennison is an UnchainedTV writer, graphic designer, video editor, and IG contributor. Donna is also a creative in the film industry.