Anyway, soy free 'tofu' products are not something many people know about, and it's definately hard to find in even the most open minded specialty grocery stores. But that's ok, because I found a recipe on The Republic of Bunny for homemade chickepea nofu, and it is great! Bob's Red Mill sells chickpea/fava bean flour mix that I actually found at Walmart of all places, so it shouldn't be something that is too hard to get ahold of. Bob's also sells a black bean flour that I am really interested in trying with this recipe!
This recipe takes a day (with only 25 minutes of active time though), but it makes a whole lot so if you start in on Saturday night you'll have at least enough to get you through the week! You can use this in much the same way as you would use regular tofu; I cut some into 1 inch cubes and fried them with olive oil, bell peppers, onions, and a little salt and served them as a protein rich version of country homefries, and it was GOOD! You could also bread and bake it for 'chicken' parmesan, crumble it in fried rice to take place of the egg, use it to replace ricotta in a lasagna, etc. The possibilities are vast!
Burmese Tofu (Nofu)
1 1/2 cup chickpea flour (I used a chickpea/fava bean flour mix from Bob's Red Mill)
4 1/2 cups water
a pinch of tumeric (if you don't have any don't worry, I don't think it's really necessary at all)
1/2 tsp vegetable oil
1/2 tsp salt
You will also need a 6+ cup container with a lid and a loaf pan.
Mix the flour and water together in the container, stir to combine. Cover and let sit 12 hours. If you used a transparent container, you will see that the mixture has seperated into a light colored liquid on top and an opaque 'sludge' on the bottom.
Lightly oil a large saucepan and your loaf pan. Pour off the liquid part into your saucepan, reserving the sludge for later. Add salt and tumeric, and bring to a boil. Reduce heat to medium and stir continuously for 15 minutes. I'm sorry there is so much stirring involved but it really is important to keep this moving or it will get lumpy!
Once the 15 minutes are up, pour the 'sludge' from the container into the saucepan and stir for another 5 minutes. It's going to thicken up quickly and, if you are a wimp like me, near the end it'll take two arms to stir, but keep it moving!
Pour the mixture into your loaf pan and refrigerate for 12 hours to set. Once it's set, slice it and use it as you would regular tofu.
This is only about 1/5 of the amount this recipe makes.
I sliced mine into 'steaks' and put them in a Tupperware container to keep them from drying out.