The other day, I made chickpea flour tofu. The person’s whose instructions I used said, the recipe was simple but you had to master the process or technique. She wasn’t kidding. The first batch, I let get too firm. The second was just smooth enough to give me a firm, sliceable tofu.
I cubed a portion of the firm to bake and added it to some vegetable Lo Mein. The too, too firm I crumbled and added to a vegan pot pie filling to replace chicken. Normally, it would be vegetables only in the filling. Both meals were delicious. My husband said they were a repeat. It might be a while before I buy soy based tofu again. This was cheaper and convenient.
They say necessity requires you to get inventive. I doubt if I would have tried this if I had been able to find regular tofu in this grocery store wasteland.
"Black Soil" Living 