Burmese Chickpea Tofu recipe {vegan + dairy free + gluten free} (2024)

FAQs

Is tofu made from chickpeas? ›

Unlike regular tofu, which is made from soybean curd, Burmese tofu (or shan tofu) is a staple of the Shan people in eastern Myanmar. It combines water, chickpea flour, and salt (often also with turmeric). However, there are also versions using whole chickpeas (both methods included below!) too.

Given that soy-free tofu is primarily made with chickpea flour and water, you can expect the nutrition to be fairly advantageous. Like soy-based tofu, this varietal is naturally gluten-free. It's also very low in total fat and contains no saturated or trans fats.

Shan tofu (also known as chickpea tofu) is a Burmese dish that comes from the Shan State in Myanmar. Yellow in color, this “tofu” is very easy to make and can be served in many ways. Many recipes for this chickpea tofu use only chickpea flour, water, salt, and occasionally turmeric for color.

Chickpeas—also known as garbanzo beans—are loaded with heart-healthy fiber and contain a number of antioxidants, vitamins and minerals too. In addition, their high protein content makes them a valuable alternative for those that follow vegetarian and vegan diets.

Nutrition Comparison: Tofu Vs Chickpeas

Tofu has 6.7 times less sugar than chickpea, and it has signficantly less carbohydrates than chickpea. Chickpea is a great source of potassium. Chickpea is an excellent source of dietary fiber. Both tofu and chickpeas are high in calcium, iron and protein.

Due to their high-fiber and protein content, chickpeas are excellent for weight loss diets because they keep you fuller longer and control appetite.

Silken tofu contains only about half the calories and fat, while firm tofu contains over twice the protein. The reason for this is water content.

Firmer tofu offers more protein for more calories, while softer tofu, such as silken, will be lower in calories and lower in protein (40 calories and four grams of protein).

People with a soy allergy should not consume soy milk, soy yogurt or ice cream, edamame, miso, tempeh and tofu. Most individuals allergic to soy can safely consume highly refined soybean oil. Ask your allergist about avoiding this ingredient.

What can I use instead of dairy in tofu? ›

You can, of course, replace dairy milk with soy milk by picking up a bottle of Silk at the grocery store. But you can also puree a package of tofu in the blender with a cup and a half of water the create a high-protein, low-fat milk substitute for use in recipes. (Think alfredo sauce!)

In a process similar to that of making cheese, tofu is made by curdling soy milk, which comes from soybeans. The milk is coagulated with the use of taric acid or other food acids, and then pressed into bricks. As this process contains no animal byproducts, neither does tofu, meaning tofu itself completely vegan.

The dish has been a staple in Burmese culture for years, originating in the Shan State of Myanmar (it's also known as Shan tofu). Unlike panelle, a Sicilian crispy, fried fritter created using a similar technique, Burmese tofu is silky, creamy, and smooth.

The new product is plant-based, vegan, non-GMO, cholesterol free, gluten free, kosher, and soy free.

Tofu is made from dried soybeans that are soaked in water, crushed, and boiled. The mixture is separated into solid pulp (okara) and soy “milk.” Salt coagulants, such as calcium and magnesium chlorides and sulfates, are added to the soy milk to separate the curds from the whey.

Tofu is made from soymilk and a coagulant. Soymilk is made from soybeans and water. To make the soymilk into tofu, a coagulant like gypsum is added to make it curdle, and the resultant curd is strained and pressed.

Compared to soybean, chickpea (Cicer arietinum L.) contains less protein (17–31 vs. 35 g/100 g) and fat (2.9–7.4 vs. 17 g/100 g) and higher carbohydrate (51–65 vs.

Soybeans are classified as a legume. Other foods in the legume family are navy, kidney, string, black and pinto beans, chickpeas (garbanzo beans), lentils, carob, licorice, and peanuts. Sensitivity to one legume can often be in association with sensitivity to another legume.