Maria .Recipes Keto Enthusiast, Indian Food Lover

Soy-free Tofu

Soy is almost unavoidable in a vegetarian diet, especially for lowcarbers. But a lot of people are alergic, others are intolerant, and other people like me don’t want to base all their nourishment on a single ingredient…

But here comes Chickpea Tofu to the rescue!

The original recipe is from Birmania: a tofu made from chickpea flour that is served as is in salads. I modified it a bit, reducing the amount of chickpea flour and incorporating some flax and protein powder to make it lower carb and higher protein.

The result are tofu cubes with a very delicate flavor and texture, that can be sauteed in oil, which makes them slightly crunchy on the outside but still pillowy in the inside. A real delicacy!

My favorite way of having them is sauteed with coconut oil and spices, served warm over salad with some fresh coriander. Yum.

  • Process
    1. Mix the dry ingredients. Then add one cup of the water and mix until you have a batter/paste.
    2. Take the rest of the water to a boil. When it starts boiling, gently add in the batter while whisking.
    3. Keep simmering while whisking for about 8 minutes, until it is as thick as clay. You can whisk in the beginning, then switch to a spatula when it gets thicker.
    4. Pour in a lightly greased mold and let it cool down in the fridge for at least one hour.
  • Nutritional Information, for 1/6 of the recipe
    • 112 kCal
    • 4.7 g net carbs, 4 g fiber, 8.6 g total carbs
    • 11.3 g protein
    • 4.3 g fat
Maria Silva Fernandez Maria Silva Fernandez

Recipe Raider, Keto Enthusiast, Belly Dancer, Bollywood Junkie, Avocado Lover, Baingan Addict, Endocrinologist in the making.