Shan Tofu – Chickpea Tofu

Ingredients for 2 servings:

• 50 g gram flour
• 1 tsp salt
• ½ tsp turmeric
• ½ tsp coriander powder
• 0.3 tsp cumin powder
• 0.3 tsp garlic powder
• 2 tbsp coriander leaves
• 200 ml water
• 1 tsp sesame oil, dark

Instructions

Working time approx. 7 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 27 minutes

vegan, soy-free

Brush a small container with sesame oil and set aside. Mix together the dry ingredients and the coriander. Gradually add the water and whisk to combine. Pour the mixture into a nonstick pan and bring to a boil over medium heat. Stir continuously with a wooden spoon or spatula until the mixture reaches a glossy, paste-like consistency. This will take about 5 minutes. While the mixture is still hot, pour it into the prepared container and smooth it down. Let it cool for 15 minutes. The chickpea paste can be used in just as many ways as tofu. Leftovers will keep in the refrigerator for about 2-3 days.