3-Ingredient Chickpea Tofu (Burmese Tofu or Panelle) recipe made with vegetable broth for extra flavor. Soy-free, gluten-free, and high in protein. Make this quick and easy healthy tofu alternative and freeze for up to 3 months.
Stir-fry, bake, air-fry or serve chilled, this chickpea tofu (Burmese tofu) is so versatile and quick to reheat. I keep a batch in the freezer at all times. These cubes are a convenient and delicious way to add vegan protein to a meal. This recipe is also called Panelle (Sicilian chickpea fritters), a typical Sicilian street food.
Use Chickpea Tofu (Burmese Tofu) in this Caramelized Tofu & Onion Sandwich on this site, as well as this Sheet Pan Tofu & Broccoli Teriyaki recipe. For more ideas, visit my Vegan Tofu Recipes page.
Jump to:
👩🏼🌾 Ingredients
- Chickpea flour (garbanzo flour) is made from ground chickpeas (garbanzo beans). It's a good source of fiber and popular in gluten-free baking. It is lower in carbohydrates and calories yet richer in protein and fiber than refined wheat flour. Research suggests that it may have antioxidant potential and could decrease levels of the harmful compound acrylamide in processed foods.
- Vegetable broth adds more flavor to this chickpea tofu (panelle) recipe than the traditional method of using just water. Use low-sodium broth for less salt.
- It is harder to season Burmese tofu once it is already made. That's why I added garlic powder and onion powder to the batter.
- Ground turmeric gives this chickpea tofu (panelle) a vibrant yellow color.
See recipe card for quantities.
🧄 Substitutions
- Chickpea flour - Instead of garbanzo flour, whole garbanzo beans are sometimes used to make chickpea tofu (Burmese tofu). This Homemade Chickpea Tofu YouTube video shows this method.
- Vegetable broth - substitute with water as desired, or adjust the water-to-broth ratio to taste
- Turmeric - used for adding a vibrant yellow color (optional)
- Seasonings - substitute the onion and garlic powders with your desired seasonings (e.g. paprika, chili powder, oregano)
- Nutritional yeast - add 1 tablespoon to the mixture for more protein and vitamins (including vitamin B12)
See this Miso Soy Tofu and Brussels recipe for another chickpea tofu (Burmese tofu) recipe idea.
📖 Instructions
Line a rimmed baking pan (9x9 or similar-sized) with parchment paper or use a silicone mold.
Step 1. Transfer the chickpea flour, salt, garlic powder, onion powder, and turmeric to a blender. Pour in the vegetable broth and water. Blend until smooth.
Step 2. Transfer the mixture to a medium-large saucepan. It will look foamy at first, but that's normal. Cook over medium-low heat, stirring constantly.
Step 3. Continue cooking for about 10 minutes, or until the mixture is so thick, it clings to the whisk and forms a film at the base of the pan.
Step 4. Once the mixture is thick and stiffens, cook for another minute, tasting to check that the flour is cooked, and adjusting salt to taste.
Step 5. Immediately pour the mixture into the prepared baking pan. It should be so thick that you will need to use a spatula to scrape it out of the pan.
Step 6. Level off the top using a spatula. Set aside to cool until it is room temperature. Transfer the chickpea tofu to the refrigerator for at least 1 hour.
💡 Expert Tips
- Various chickpea flours are milled differently and require different amounts of water for the same firm set. For example, besan or gram flour is a finer mill than chickpea flour and requires less water.
- Firmness: To create different textures of tofu (firm to soft), simple adjust the amount of water used in the recipe. For a firmer chickpea tofu, use less liquid (about ¼ cup less) and refrigerate for longer. The yield will be slightly less, but it will be firmer as long as you cook it for the same amount of time.
- Storage: Refrigerate any remaining garbanzo tofu in an airtight container for up to 4 days. Discard of any liquid that may collect on the bottom before using.
- For freezing: Slice the tofu and allow it to freeze spread out on a tray. Transfer the frozen cubes or slices to a large freezer-safe container or storage bags and store for up to 3 months. Thaw in the refrigerator before using.
- To halve the recipe: Use and 9x5 rectangular loaf pan instead.
- For pan frying: Use a nonstick or seasoned pan. Heat the oil well before adding the tofu. Do not move the pieces around too much before they have formed a good crust. Trying to move or turn them too soon can result in the crispy layer separating from the piece.
🙋🏽♀️ Recipe FAQs
Regular tofu is made from soybeans, whereas Burmese tofu is made from chickpeas. Burmese tofu is a food of Shan origin, made from water, chickpea flour (or soaked dried chickpeas). Unlike regular tofu, chickpea tofu is soy-free. Both have a smooth, silky texture and are gluten-free.
This recipe for Burmese Tofu (Chickpea Tofu or Panelle) is very healthy. Chickpea flour is high in protein, fiber, and several nutrients. Use low sodium vegetable broth for a healthier, less salty version, or substitute the broth with water.
Chickpea tofu is a great soy-free alternative for those who are allergic to soy, soy sensitive, or soy intolerant.
It has a nutty chickpea flavor that is more robust than regular tofu. It is great for savory dishes. This recipe is even more flavorful with the addition of vegetable broth, garlic power, and onion powder to the batter.
Use chickpea tofu in the place of regular soybean tofu in recipes. Try adding it to salads, stir fries, curries, and soups. Air-fry, bake, or stir fry the cubes and add to meals for additional protein. Enjoy chilled or heated.
🍽 Related Recipes
👩🏽🍳 Made This Recipe?
Share your Chickpea Tofu (Burmese Tofu) creation with me on Instagram. It makes my day to see you recreate my recipes.
I would love it if you would ⭐️ rate this recipe and leave a comment. Thank you in advance.
📖 Recipe
Chickpea Tofu (Burmese Tofu)
Ingredients
- 2 cups chickpea flour (garbanzo flour)
- 1 teaspoon salt or to taste
- ½ teaspoon garlic powder (optional)
- ½ teaspoon onion powder (optional)
- ½ teaspoon turmeric (optional for color)
- 2 cups vegetable broth (preferably low sodium)
- 1 ½ cups water
Instructions
- Prepare a baking pan: Line a rimmed baking pan (9x9 or similar-sized) with parchment paper or use a silicone mold.
- Add ingredients to blender: Transfer the chickpea flour, salt, garlic powder, onion powder, and turmeric to a blender. Pour in the vegetable broth and water. Blend until smooth.
- Cook the flour: Transfer the mixture to a medium-large saucepan and cook over medium-low heat for about 10 minutes, stirring constantly. Cook until the mixture is so thick, it clings to the whisk and forms a film at the base of the pan. Once the mixture is thick and stiffens, cook for another minute, tasting to check that the flour is cooked, and adjusting salt to taste.
- Transfer to pan: Immediately pour the mixture into the prepared baking pan. It should be so thick that you will need to use a spatula to scrape it out of the pan. Level off the top as needed using a spatula. Set aside to cool for about 10 minutes, or until it is room temperature. Transfer the chickpea tofu to the refrigerator for at least 1 hour.
- Cut tofu: Turn the tofu upside down onto a board and slice or dice as desired.
- Storage: Refrigerate in an airtight container for up to 4 days. Or freeze in a freezer-safe container for up to 3 months. Discard of any liquid in the container that may collect in storing.
Notes
- To halve the recipe: Use and 9x5 rectangular loaf pan instead as desired.
- Firmness: To create different textures of tofu (firm to soft), simple adjust the amount of water used in the recipe. For a firmer chickpea tofu, use less liquid (about ¼ cup less) and refrigerate for longer. The yield will be slightly less, but it will be firmer as long as you cook it for the same amount of time. Plus, the longer the tofu is refrigerated, the firmer it becomes.
- Storage: Refrigerate any remaining garbanzo tofu in an airtight container for up to 4 days. Discard of any liquid that may collect on the bottom before using.
- For freezing: Slice the tofu and allow it to freeze spread out on a tray. Transfer the frozen cubes or slices to a large freezer-safe container or storage bags and store for up to 3 months. Thaw in the refrigerator before using.
- For serving: Use chickpea tofu in the place of regular tofu in recipes. Add it to salads, stir fries, curries, and soups. Air-fry, bake, or stir fry the cubes and add to meals for additional protein. Enjoy cold or heated. Make an 'egg' salad!
- For pan frying: Use a nonstick or seasoned pan. Heat the oil well before adding the tofu. Do not move the pieces around too much before they have formed a good crust. Trying to move or turn them too soon can result in the crispy layer separating from the piece.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Neena Chandiramani
Chickpea tofu - a new and different take!
Nisha Melvani
Yes! Soy-free and gluten-free. Enjoy!