FullSizeRender (1)WHAT?! Flesh-free meat, dairy-free cheese, now soy-free tofu? YEP! This recipe culminates in a fantastic soy-free alternative to medium-firm tofu. “Burmese Tofu” otherwise known as “Shan Tofu”, is an easy recipe made from simple, nutritious ingredients, and the end product can be used in so many different dishes, from stir fry, to scrambles, to breakfast sandwiches, to salads & side dishes. Heck – you can even eat it on its own!

I wanted a soy-free version of my morning crumpets, so I started researching and experimenting. Mission impossible? Nope! Mission accomplished!



1 cup chickpea flour (chana, garbanzo)

2.75 cups cold water, divided

1 teaspoon kala namak (Indian black salt, optional: gives mixture an ‘eggy’ taste, perfect for breakfast sandwiches)

1 tablespoon chickpea misoFullSizeRender (3)

1/2 teaspoon of turmeric

pinch of cayenne

Silicone loaf pan, muffin tray, or mould of choice

(I highly recommend using silicone as it makes tofu removal & cleaning easy)


Method of Madness:

FullSizeRender (2)1) bring 1.75 cups of water to a rolling boil

2) mix together remaining 1 cup of water, chickpea flour, spices & miso, in a bowl, & whisk until smooth

3) once water on the stove comes to a rolling boil, slowly pour in chickpea mixture

4) whisk continuously for at least 5 minutes, until mixture is thick and without clumps

5) pour into mould of choice

6) let cool completely, then refrigerate until firm (1 hr)

7) once firm (consistency like soft tofu), remove from mould, and use as desired. I like to lay it on a rack in the fridge to air out. It develops a light rind, which helps it firm. Flip over if needed while storing to ensure all sides develop the rind. (this is optional!)

I have used Burmese Tofu as the “egg” in breakfast sandwiches, chopped up in a stir-fry, as well as crumbled in veggie scrambles. You can vary this recipe with different spices, broths, and cooking techniques. Experiment! And report back 🙂