Burmese Chickpea Tofu recipe {vegan + dairy free + gluten free} (2024)

FAQs

Is chickpea tofu healthier than soy tofu? ›

Given that soy-free tofu is primarily made with chickpea flour and water, you can expect the nutrition to be fairly advantageous. Like soy-based tofu, this varietal is naturally gluten-free. It's also very low in total fat and contains no saturated or trans fats.

Tofu is made from bean curd, however, Burmese tofu is made from beautiful nutty chickpea flour. Also called chickpea tofu or shan tofu, it is more similar to polenta than tofu, as I'll explain.

Burmese tofu is a common dish from the Shan minority in Burma (Myanmar) that is traditionally made with flour from split yellow lentils or chickpeas. It is different to traditional Chinese tofu, which is made by curdling soy milk and pressing the curds into a firm block.

The macronutrient breakdown is 66% carbs, 12% fat, and 22% protein. This has a relatively low calorie density, with 83 Calories per 100g.

Incorporating tofu into your daily meals and snacks can bring several health benefits. Those benefits include brain health promotion, ease of menopause symptoms, and heart disease prevention. However, eating tofu has some risks, as it might lead to digestive issues or interact with certain medications like MAOIs.

This is not the traditional type of Chinese tofu, which is made by curdling soy milk and pressing the curds into a firm block. Instead, it is similar to Burmese tofu, a common dish from the Shan minority in Burma (Myanmar) that is traditionally made with flour from split yellow lentils or chickpeas.

Just chickpea flour whisked in liquid over the stove, then cooled and cut polenta-style. The dish has been a staple in Burmese culture for years, originating in the Shan State of Myanmar (it's also known as Shan tofu).

Burmese tofu (Burmese: တိုဖူး, pronounced [tòpʰú]; or Burmese: တိုဟူး, pronounced [tòhú]) is a food of Shan origin and of Chinese from Yunnan Province, made from water and flour ground from yellow split peas and the Burmese version of chickpea flour, also known as besan flour, in a fashion similar to polenta.

It can be added to veggie burgers, meatballs, or falafels, etc. Just make sure to cook it and not eat it raw! You could also mix a little with the 'milk' mixture for slightly firmer chickpea tofu.

Chickpeas, also called garbanzo beans, are a nutritious source of plant-based protein and a healthy food to always have on-hand. They make plant-based eating easy and convenient. Chickpeas are a good source of protein. Chickpeas have fiber.

Is chickpea tofu good for you? ›

This plant-based, 3-ingredient chickpea tofu is packed with protein but low in fat. It's also soy-free. Make it in minutes! If you are vegan (and even if you aren't!), you've heard of tofu.

In case you're wondering which is healthier, eggs or tofu, the match-up is surprisingly close. If you compare them per serving (1 egg to a 3.5-ounce serving of tofu), the tofu has a similar amount of calories and slightly more protein. Here's how they stack up: Calories: egg = 78 | tofu = 70.

Similarly, the American Cancer Society sees no dangers from eating soy. "For the vast majority of people, it should be reasonable to incorporate tofu in their daily diet without any issues," Sun said.

Tofu nutrition. This meatless option is a staple for vegetarians, and rightfully so. It boasts more fiber, calcium, iron, magnesium, zinc and folate than chicken and contains fewer calories.

Silken tofu contains only about half the calories and fat, while firm tofu contains over twice the protein. The reason for this is water content.

Overall thoughts. We think that if you can't have soy, chickpea tofu makes an awesome alternative. The taste is very neutral and takes on flavor well. It is a very soft texture inside when being cooked that may deter some people.

Nutrition Comparison: Tofu Vs Chickpeas

Tofu has 6.7 times less sugar than chickpea, and it has signficantly less carbohydrates than chickpea. Chickpea is a great source of potassium. Chickpea is an excellent source of dietary fiber. Both tofu and chickpeas are high in calcium, iron and protein.

In this sense, due to its lower lipid content (up to twenty-one-fold less) compared to that of soybean, chickpea stands out as a good option in weight management. Furthermore, the content of insoluble fiber in chickpea is comparable or even higher than that of soybean.