I thought of giving it this a try as it was trending all over the internet. I tried my hands on masoor dal tofu as well. But I didn't get the chance to rest it well in a cool temperature, i.e., in the fridge and it was kinda okay. This chickpea tofu can be used in salads, stir-fries, noodles, or just on its own with a dash of salt and pepper.
|I used it in a veggie stirfry|
It can be used in any way once after it's shallow fried.
|Seasoned with salt and pepper.|
Why should one consider making this while tofu and paneer are easily available?
People who turned vegan or fancy plant-based foods can try it.
People who are lactose intolerant and are allergic to soy can make use of this recipe.
To make this recipe, you'll need :
Chickpeas - 1 cup
Water - to soak overnight and enough water to blend.
Salt - 2 pinches
1. Wash and soak the chickpeas overnight in double the amount of water, as chickpeas tend to double in its size.
2. Next day drain the water, wash well, and add the chickpeas to a blender jar, add enough water to make a smooth paste.
3. Strain this mixture to collect chickpea milk.
|Do not discard this, add masala powders, veggies, seasonings, and lil besan, rice flour and make yummy tikkis.|
4. Add salt to the milk and mix well.
5. Place the vessel on the stove, and keep whisking continuously on a medium flame until it slightly thickens and you should see the whisk's marks.
6. Switch to a good quality silicon spatula and transfer the cooked mixture to a glass container to set.
(smoothen out the surface)
7. Let it cool down a bit and place it in the refrigerator for about 30 minutes or so, depending on the temperature. Once it is set, loosen the sides using a sharp knife and invert it. Cut into desired pieces, shallow fry, and use it.
8. Shallow fry and use it.
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