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.
- 1/2 cup (60g) chickpea flour
- 50g flavor free protein powder (like unflavored whey or pea protein powder)
- 1/3 cup (50g) flax seeds, ground
- 1/2-2/3 tsp salt
- 1/4-1/3 tsp turmeric
- 2 cups of water
- Mix the dry ingredients. Then add one cup of the water and mix until you have a batter/paste.
- Take the rest of the water to a boil. When it starts boiling, gently add in the batter while whisking.
- 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.
- 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