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Preparation

• Grease a pan or line with parchment and keep ready. (9 by 5 rectangle or 8 by 8)
• In a bowl whisk all the ingredients together until there are no lumps.
• Pour the chickpea flour mixture into a deep saucepan. Cook over medium heat. Stir continuously. The mixture will start to get lumpy as the pan heats up and then thicken evenly and considerably. About 4 to 5 mins.
• Once the mixture is evenly thick and stiff, keep cooking for another 2 minutes so the chickpea flour gets cooked through.
• Pour the mixture into the prepared loaf pan or parchment and even it out using a spatula or another parchment if needed. Let it cool, then refrigerate for at least an hour to set.
• Remove the chickpea tofu from the pan. Slice into cubes. Store in an airtight container refrigerated for up to 4 days. The tofu can leak some moisture while it sits. drain and use.