Step 1. 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.
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 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.