Miso Chickpea Tofu

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< 1 min read
Summary

Homemade tofu just got much more exciting! We’re not sure which part of this recipe your gut will love more — the miso or the chickpeas. But either way, Miso Chickpea Tofu is sure to be a winner. Miso is a fermented paste, traditionally made from soy (although there are lots of variations) and is one of the most beneficial fermented foods for fueling probiotic growth. Miso is fairly nutrient-dense, too. This homemade tofu will provide you with high quality plant protein and fiber as well as an abundant source of zinc, copper, manganese, and vitamin K. There is also a good amount of B vitamins, iron, magnesium, selenium, and choline. Since this Miso Chickpea Tofu is super simple to make, we are sure it’s going to make its way into a few of your favorite plant-based dishes.

Yields4 ServingsPrep Time5 minsCook Time5 minsTotal Time10 mins

Ingredients

 1 cup chickpea flour
 1 ½ cups water
 1 tbsp organic tamari (reduced-sodium, or coconut aminos)
 1 tbsp organic miso (mellow white or chickpea)
 ¼ tsp ground dried ginger
 1 tsp onion powder

Directions

1

Add all of the ingredients to a large bowl and whisk until smooth (until the miso and chickpea flour are completely dissolved). Alternatively, you could add all ingredients to a blender and blend until smooth.

2

Transfer the chickpea batter to a stovetop pot, heat on medium, and continuously stir for 5 minutes. The batter will start to get clumpy about 2 minutes into heating. Keep stirring and cooking until it forms a bit of a dough ball.

3

Transfer the dough to a parchment-lined loaf pan or baking dish, spreading the chickpea tofu out to the edges of the loaf pan or dish. It should be about 1 inch thick.

4

Refrigerate miso chickpea tofu for at least one hour before using in dishes like stir-fries, wraps, salads, tacos, and more!

Chef's Notes

How to Use Miso Chickpea Tofu
Miso chickpea tofu has a slightly more nutty and umami flavor compared to store-bought soy-based tofu. Chickpea tofu has a firmer texture, therefore it's great to use as a hearty protein in your favorite savory recipes. Some of our favorite ways to use Miso Chickpea Tofu are in stir-fries, salads, soups and stews, wraps, or as the protein addition to veggie skewers. You can also crumble the tofu for a delicious tofu scramble.

Companion Recipes
Substitute the tofu with the Miso Chickpea Tofu in the One Pan Tofu and Veggie Pineapple Fried Rice.

Use as a protein on top of Wild Rice, Mushroom, and Baby Broccoli Salad.

Add tofu to Creamy Lemongrass Lime Shiitake Soup (Tom Kha Soup) for extra nutrition, protein, texture, and flavor.

Storage
Store your chickpea tofu in an airtight container in the refrigerator for up to 7 days.

Ingredients

 1 cup chickpea flour
 1 ½ cups water
 1 tbsp organic tamari (reduced-sodium, or coconut aminos)
 1 tbsp organic miso (mellow white or chickpea)
 ¼ tsp ground dried ginger
 1 tsp onion powder

Directions

1

Add all of the ingredients to a large bowl and whisk until smooth (until the miso and chickpea flour are completely dissolved). Alternatively, you could add all ingredients to a blender and blend until smooth.

2

Transfer the chickpea batter to a stovetop pot, heat on medium, and continuously stir for 5 minutes. The batter will start to get clumpy about 2 minutes into heating. Keep stirring and cooking until it forms a bit of a dough ball.

3

Transfer the dough to a parchment-lined loaf pan or baking dish, spreading the chickpea tofu out to the edges of the loaf pan or dish. It should be about 1 inch thick.

4

Refrigerate miso chickpea tofu for at least one hour before using in dishes like stir-fries, wraps, salads, tacos, and more!

Notes

Miso Chickpea Tofu