3-Ingredient Chickpea Tofu
Transfer the chickpea flour (garbanzo flour), salt, garlic powder, onion powder, and turmeric to a blender. Pour in the vegetable broth and water. Blend until smooth.
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.
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.
Once the mixture is thick and stiffens, cook for another minute, tasting to check that the flour is cooked, and adjusting salt to taste.
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 using a spatula. Set aside to cool until it is room temperature. Transfer the chickpea tofu to the refrigerator for at least 1 hour.
Turn the tofu upside down onto a board and slice or dice as desired.