With a little extra time on my hands over holiday break I decided to try out making my own tofu. Always inspired to make things myself, and to continue trying new things, I tried out this chickpea tofu recipe.
In the name of keeping things economical I first made my own chickpea flour. It took one small bag of dried chickpeas to make 3 cups of flour, the main ingredient.
You then whisk the flour in with the 16 cups of water and let sit overnight. To save fridge space, since it is so cold here, I let my pot sit on our screened in porch, which also saves our fridge energy. Win-win.
The next day you boil and boil while whisking, add in turmeric and salt. It eventually thickens up and you mold in a brownie pan and let sit over night.
I wasn't sure what the taste and consistency was going to be like but its really great. A very neutral with a little 'smokey' taste. The consistency was more tofu meets polenta, a little bit softer than a firm tofu- but so so good. It made 5-6 servings for a total of about $1.10! Much better than store bought tofu for $1.50 for 1 serving- plus no preservatives or extra packaging wasted.
We first tried it on our homemade pho soup, it turned out great and was more filling than our pho with regular tofu. Grandmas canned peaches- a housewarming gift, and whiskey gingers finished off the meal.
Then today I made a quick sauted lunch with the tofu plus curry, garlic, onions, mushrooms, celery, and a little bit of cous cous, sprinkled with sunflower seeds. Yum!
I'll definitely be making this to keep our fridge stocked from now on.
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