Vegan Chickpea-Tofu -“Alternative to soy”

This summer break I heard of many friends that they are really easy to fall into the soy trap when eating vegan, this is why I created this Vegan Chickpea-Tofu recipe. In order to bring a crispy soy-free tofu alternative onto your buddha bowls out there. There are soy substitutes for everything: meat, milk, ice cream, even cheese! Before you know it, there’s a little bit (or a lot!) of soy in every meal. While small amounts of soy probably aren’t a problem, a diet too rich in soy products is linked to a long list of health concerns. Soy farming is also responsible for increasing deforestation in large areas of the Amazon.

Luckily, vegans don’t have to rely on soy as a dietary staple! There are lots of delicious, soy-free options to fill your plate. Just like this super easy 2 ingredients vegan chickpea flour tofu recipe which I developed two weeks ago searching for a topping for my weekly buddha bowl.


The so-called Burmese (chickpea) tofu is made by cooking split pea flour or chickpea flour and water batter until it thickens and can set. A coated pan is necessary and avoids burning the mixture, giving it a smooth texture which needs to cool down a bit before the final pan-fry.

We think you guys are going to fall in love with our Vegan Chickpea flour Tofu recipe and if you give it a try, let us know! We love seeing your comments, and especially your Instagram photos. Just tag them #Truefoodsblog so we can give them a look.

How to do:

  1. Mix all the dry ingredients well together in a large bowl, then slowly add the water and mix until smooth texture.

2. Let the texture rest for 3 minutes. Pull the mixture into a coated saucepan and slowly start turning up the heat plate (or gas). Stir constantly with a coated spatula until the water is evaporated and the consistency is thick (just like polenta).

4. Set the pan aside and give the mixture on reusable backing paper or one-use baking paper.

5. Place the vegan chickpea-tofu into the fridge (or freezer to speed up the process). Once the “tofu” is cooled down you can cut it into small pieces (tofu squared). After that pan-fry the chunks within coconut oil until golden brown.

Vegan Chickpea-Tofu -Alternative to soy 8

Additional: I finalize the Vegan Chickpea-Tofu chunks in the pan with one tablespoon of soy sauce and some roasted sesame seeds 

Dress them on top of your favorite dishes


Hungry for more?

Try out our Lupin Buddha Bowl (soy alternative)

Lupin Buddha Bowl by Truefoodsblog

Lupin Buddha Bowl by Truefoodsblog

Dessert needed?

Vegan Coconut Chocolate Brownies

Chocolate Brownies by Truefoodsblog

Chocolate Brownies by Truefoodsblog

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