Chickpea Tofu Veggie Stir Fry

This might just be my new favourite thing! I’d seen chickpea tofu popping up all over my Instagram feed yet I was always a little skeptical that it would be big disappointment. But don’t judge a book by its cover right?

Super easy to make and low waste too. It’s cheap, made from just chickpea flour, water and spices. It’s high in protein, fibre and iron, and it’s really surprisingly delicious!

The texture is smooth as can be, and it has a texture and taste best described as an ‘eggy’ tofu. Just don’t leave out the salt and spices, or I expect it to be very bland!

Stay tuned for more recipes using this fabulous protein source, as you bet there will be many more to come!

Ingredients:

For the chickpea tofu:

• 120g chickpea flour

• 1/2 tsp salt

• 1/2 tsp garlic powder

• 1/4 tsp turmeric

• 1/4 tsp cumin

• 420ml water

For the stir fry:

• 1 small onion, sliced

• 2 cloves garlic, minced

• Thumb sized piece of fresh ginger, minced

• Mixed veggies of your choice (broccoli, carrot, capsicum, eggplant, mushroom, kale etc)

• 1/4 cup peanut butter

• 2-3 tbsp soy sauce or tamari, or to taste

• 2 tbsp sweet chilli sauce

• Quinoa or rice, and fresh coriander and lime, to serve

Method:

1. To make the chickpea tofu, combine all ingredients and whisk until completely smooth.

2. Pour into a pot and bring to a simmer (make sure it doesn’t boil though), stirring continuously. Keep on heat, stirring, until the mixture thickens.

3. Pour into a Tupperware container and pop in the fridge to firm for a few hours. This recipe makes approx 4 serves of chickpea tofu!

4. To make the stir fry, chop all your veggies. Then heat a non stick pan and add onion, garlic, ginger and veggies, as well as diced chickpea tofu.

5. To make the sauce, combine peanut butter with soy sauce/tamari and sweet chilli. If needed, add a little water or lime juice to thin.

6. Once veggies are soft, pour sauce on and heat through.

7. Serve stir fry with quinoa or rice, topped with fresh coriander and a squeeze of lime.

Notes:

• Store chickpea tofu in a sealed container in the fridge for up to 5 days.

• The chickpea tofu recipe was inspired by and adapted from Vegan Richa.