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Game Changing Chickpea Tofu Green Bowl

Served raw in this Game Changing Chickpea Tofu Green Bowl, chickpea tofu is a deliciously smooth soy-free tofu option full of potential.


Chickpea Tofu

  • 1 and 1/2 cups chickpea or besan flour 225 grams  
  • 7 and 1/2 cups 1.875L water
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea saltMiso Dressing
  • 25 grams Shiro miso paste
  • 15 ml tamari
  • 15 ml sesame oil
  • 5 ml sunflower oil
  • 20 ml apple cider vinegar100 grams cooked soba noodles cooked
  • 1/2 avocado
  • kimchi I used a store-bought light horseradish kimchi
  • 3 stems curly kale washed, dried and stem removed
  • 3-4 broccolini stalks
  • sunflower oil
  • sea salt
  • black sesame seeds optional


  • To prepare the chickpea tofu, whisk together the chickpea flour and water in a large pot and leave to stand overnight (preferably 12 hours).
  • The next day, carefully, scoop out 3 cups of water being sure not to disturb the sediment sitting on the bottom of the pot. Discard the 3 cups of liquid. 
  • Gently pour the remaining liquid in to another large pot without pouring the sediment sludge out.
  • Add the garlic powder and sea salt and heat the liquid  over low to medium heat to a soft simmer for around 30 minutes, stirring regularly. The mixture will come together and appear to thicken slightly.
  • Meanwhile, place a clean tea towel in to the bottom of a smallish brownie pan.
  • After around 30 minutes, add the chickpea sludge to the pot of simmering liquid and stir. The mixture will thicken substantially. 
  • Turn the heat down and continue stirring for ten minutes. 
  • Remove from the heat and pour the thick batter in to the lined brownie pan. Bang the pan to level. 
  • Set the batter aside to set for at least five hours (and up to 8 hours)
  • To remove the tofu from the pan, place a chopping board over the face of the pan and flip. 
  • Cut up the tofu and place in an airtight container. Store in refrigerator for up to 5 days. The tofu will produce water, which is fine and normal.
  • To make the kale chips,  preheat the oven to 150 degrees C (300  F) 
  • Line a baking tray with baking paper. Place the kale pieces down and gently massage each leaf with a small amount of sunflower oil. You should only use a scant tablespoon for the whole tray. Sprinkle with sea salt and bake for 10 minutes. 
  • Turn the tray around in the oven and bake for another 10 minutes or until the kale is slightly charred around the edges. Remove from the oven and sit for a few minutes to crispen.
  • To make the dressing, combine ingredients in a bowl until smooth.
  • Cook the soba noodles according  to the packet instructions. When cooked, run under cold water until cold.
  • Pan fry the broccolini on a hot pan for around 4 minutes or until cooked but still slightly crunchy.
  • Slice an avocado in half and peel. 
  • To serve, place the soba noodles in a bowl followed by the half avocado. Place the broccolini next to the avocado and place a few tofu cubes nearby. Add a spoon of kimchi. Drizzle with the miso dressing and scatter the kale chips over the top. Finish with a pinch of sea salt and a smattering of black sesame seeds.