How to Make Chickpea Tofu Recipe at Home | Super Breakfast/Evening Snack Veg Chickpea Tofu

last year

Transcript

00:00 A good choice of proteins for vegetarians is tofu, but it is usually laden with preservatives

00:05 when you buy it from the market and it is also a little expensive.

00:09 So today I am going to show you how to make tofu at home with a pantry staple.

00:13 Let's see how to make chickpea tofu.

00:17 Just like soybeans which are usually used to make tofu, chickpeas are also a very good

00:23 source of protein.

00:24 Apart from that, they are also a very good source of fiber and healthy fats.

00:29 They do not have any taste of their own, they are pretty versatile and can be used to make

00:34 sweet and savory dishes.

00:35 That's why you can easily use this to make tofu at home.

00:39 When I started with them, they looked something like this.

00:42 And after soaking overnight, they have almost tripled in size.

00:46 We are going to blend this in a high speed blender.

00:49 The soaked chickpeas have been drained completely of the excess water and I have washed them

00:54 as well.

00:55 I am going to start by pulsing the chickpeas without any addition of water just to break

01:01 them down.

01:03 Let's have a look inside.

01:06 We'll just scrape down the sides and pulse it till it is finer.

01:19 Once it looks like this, we are going to add in water.

01:23 So to 100 grams of dried chickpeas that have been soaked, I am adding in 250 ml of water

01:30 along with one and a half teaspoon of salt, half a teaspoon of haldi powder because I

01:35 am going to be using this for my Indian recipes.

01:38 I am going to shut this and blend it once again.

01:44 Let's check it once.

01:46 You can still see that it's a little grainy, so I am going to blend this again.

01:54 This is exactly what I am looking for.

01:56 There are no grains left anymore.

01:58 It looks like a pulp.

01:59 Now it's time to turn this liquid into tofu.

02:02 We are going to cook this in a pan on medium to low heat.

02:07 As we cook this, it's going to turn into a paste and thicken.

02:11 Cook this while stirring continuously.

02:14 As you can see, it has already started to thicken, so make sure that the flame is medium

02:19 low so that it doesn't stick to the pan and burn.

02:23 Using a spatula, you can also remove anything that has been stuck to the pan.

02:28 It's very simple.

02:29 Mash if you see any lumps.

02:32 You will also notice the color of the turmeric coming out as we cook it.

02:37 If you like, you can also add in flavorings while making the paste like ginger, chili,

02:42 garlic or herbs of your choice.

02:45 Instead of using raw chickpeas, you could also use besan flour to do the same thing.

02:50 As you can see, it has thickened quite a bit and it's falling off in clumps from the spatula,

02:58 which means it is ready to set.

03:00 I am going to switch off the flame and prepare my setting pan.

03:03 I am using a glass dish today.

03:06 I am going to add a little bit of oil and brush it to make sure that the tofu comes

03:11 off very easily.

03:13 You can also set it in a plate if you like.

03:16 Once properly greased, you can start adding the cooked tofu mixture.

03:21 While it's still warm, make sure to even it out.

03:26 Use a palette knife if required.

03:28 You can also brush your palette knife with a little bit of oil.

03:36 The longer you cook it for, the firmer your tofu will be.

03:39 Now that we have set it in our pan, we are going to let it firm up for about an hour.

03:44 You can also leave it at room temperature.

03:46 It's been an hour, the tofu has set completely and it has released from the sides as well.

03:52 Let's take it out on a plate.

03:58 And it has released very well.

04:00 I am going to clean off the sides just to make sure that it looks very nice.

04:05 And now we are going to cut this into cubes.

04:08 So first I am going to cut it right through the center and then into smaller cubes.

04:12 Use a sharp knife to do this so that your cubes are nice and clean.

04:17 Our protein packed chickpea tofu is ready to use.

04:19 You can use this directly right now or store it in the fridge for 3-4 days.

04:26 I am going to show you a quick and simple recipe using this chickpea tofu.

04:30 So stay tuned to Rajshri Food for that.

04:32 This is Chef Pumika signing off.

04:34 [MUSIC PLAYING]

How to Make Chickpea Tofu Recipe at Home | Super Breakfast/Evening Snack Veg Chickpea Tofu | Bhumika

Category

Transcript

Recommended