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