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Soy-Free Burmese Tofu

A soy-free delicious Burmese Tofu that is super versatile and delicious in many dishes. Or just eat them as crispy dippers.
Course Dinner, Lunch


  • 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!
Keyword vegan
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