See our Chickpea Tofu Review where we cover price, nutrition, taste and texture of these tofu alternative!
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There are so many vegan recipes using tofu, however, if you are allergic or don’t consume soy, you may be constantly feeling like out. Thankfully, this chickpea tofu review gives you all the information you need to make a substitute.
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Watch our Chickpea Tofu Taste Test:
Frequently Asked Questions:
Unlike soy based tofu, from what we have seen in stores, there is only one option for chickpea tofu. To us, that texture is a soft to medium firmness.
The ingredients inside chickpea tofu are just water and chickpea flour. This makes chickpea tofu Top 9 Allergen Free.
We found chickpea tofu for $4.89 at a local store.
The particular brand of chickpea tofu we found was Franklin Farms. You can use the Franklin Farms store locator for more information.
Chickpea Tofu Review
Our first thoughts, straight out of the package, is that it has a very smooth consistency. Almost like silken tofu, but it’s not that soft.
When you slice into chickpea tofu, it has the texture and look of cutting a block of cheese.
Can you press or freeze chickpea tofu?
Typically, when people want a meat like tofu texture, we recommend that they freeze the tofu first in the package and then thaw and press it. So we also did that with this.
There is a slight texture difference when you freeze first, but it also makes the chickpea tofu crumbly, so keep that in mind.
Chickpea tofu straight out of the package and then pressed yielded no water coming out of our tofu press. It is a very dense product when pressing and doesn’t seem to retain any water inside of it.
When you freeze first and then press, you are able to get water out then.
How to cook chickpea tofu?
We did appreciate that right on the chickpea tofu there were cooking instructions since we think that helps people who may not know how to cook tofu at all.
See below for our cooking instructions.
Texture of cooked chickpea tofu
While the outside crisps up very nicely, we did find that the overall inside texture was very soft. We compared it to mashed potatoes consistency.
Overall thoughts
We think that if you can’t have soy, chickpea tofu makes an awesome alternative. The taste is very neutral and takes on flavor well. It is a very soft texture inside when being cooked that may deter some people.
The price is about double for what we pay for soy based tofu, so that could also be a deterrent for some, but hopefully as the product gains popularity it will come down.
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How to Cook Chickpea Tofu
Ingredients
- 1 block chickpea tofu
- 2-3 teaspoon cornstarch (sub with arrowroot powder)
- 3-4 tablespoon oil
- Favorite sauce
Instructions
- Cube or cut chickpea tofu block into desired size. add to a sealed bag with cornstarch and gently toss to coat.
- Add oil to a skillet over medium heat. Add toss and flip every 1-2 minutes until all sides are golden brown. Remove to a towel lined plate.
- In a clean skillet, add and heat your favorite sauce, add the tofu back in and toss to coat.
Notes
Video
Have you tried chickpea tofu? Let us know your thoughts in the comments!
Thanks so much for all this good information on how to work with Chickpea Tofu!
You’re so welcome
Have you tried freezing, thawing, pressing, crumbling, and then cooking chickpea tofu? I’m curious if the texture changes — especially if it becomes more chewy, like crumbled soy tofu does. thank you!
We talk in the post about freezing, thawing and pressing and what that does to the texture. We didn’t crumble it ourselves, but discuss what happens in the post above