Oh My Veggies · by Nicole★ 4.9 (93)
Burmese Chickpea Tofu recipe (soy free tofu) {vegan + dairy free + gluten free}
NUTRITION · PER SERVING25M COOK
CAL 4%·PRO 7%
CARBS 9G44% OF CAL
2G FIBER2G SUGAR6G OTHER
FAT 4G39% OF CAL
0G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Burmese chickpea-based tofu made from chickpea flour, salt, turmeric, water, and oil. Firm and savory with earthy spice, it can be sliced and served as a vegetarian protein or side.
maintofu🥧 baking dishdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 1 cup chickpea flour (garbanzo bean flour / besan flour)
- 1 tsp salt
- 1/4 tsp ground turmeric (optional)
- 3 cups water (divided)
- neutral flavoured oil such as canola, sunfower (safflower)
At a glance
PER SERVING · TIME 25M
CAL 4%·PRO 7%
CARBS 9G44% OF CAL
2G FIBER2G SUGAR6G OTHER
FAT 4G39% OF CAL
0G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 402mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 130mg
- Calcium
- 11mg
- Iron
- 0.75mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 402MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.