A soy-free tofu made from chickpea flour, cooked to a thick paste and set in a pan, then cut into cubes.
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| prepLightly oil a 20 cm (8 inch) × 20 cm (8 inch) square baking dish or cake tin | |||||
| 240 g chickpea flour | Whisk flour, salt & turmeric | Whisk in water until smooth | Bring water to boil, add slurry & whisk 8 min | Pour into oiled pan, cool 1 hr | Cut into cubes & store |
| 1 tsp salt | |||||
| 1/4 tsp ground turmeric (optional) | |||||
| 360 ml water (for slurry) | |||||
| 360 ml water (for boiling) | |||||
| neutral flavoured oil such as canola or safflower | |||||
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