Burmese style tofu made from chickpea flour water and salt. Add spices and flavorings to make it your own and use it in place of tofu as a soy-free tofu alternative.
Put 1 cup of chickpea flour in a bowl or measuring container that is easy to pour. Slowly stir in 1 cup of cold water - stirring constantly until all the lumps are out of it. Set it aside for about 5 minutes while you prepare the hot water or broth.
Heat 2 cups of vegetable broth or water, plus 1/2 tsp salt, a dash of turmeric, 1 tbsp nutritional yeast, and any spices that you wish in a medium-sized saucepan until it boils.
Give the chickpea flour mixture another stir and then add it to the boiling broth while stirring it with a whisk. It will quickly thicken and turn into a very thick paste.
Turn down the heat so that it continues to slowly boil but not splash you with bubbles of the thick paste. Stir constantly for 5 minutes until the mixture is very thick and smooth. (Don't taste the chickpea tofu until it is done cooking! Raw chickpea flour tastes terrible!)
Pour into a dish to set. (I use a 6 X 8-inch rectangular glass dish.)