I tried something new this week.
Burmese chickpea tofu. It looks like this:
And you can find a recipe for it here.
It isn’t a soy-based tofu, but for this recipe, that’s a good thing. If you’ve ever had a soy-based tofu “egg” salad sandwich, you know what I mean. The texture–it just isn’t quite right. Tofu tends to be a little bit….umm…spongy? I don’t know that “spongy” is really the right word, but…yeah. The flavor of soy-based tofu is good (it absorbs whatever flavor you give it), but the consistency is far, FAR from eggs.
Not so with Burmese chickpea-based tofu. For some reason, the color and texture of chickpea tofu is so much more egg-like to me. Try it, and tell me if you agree.
Once you’ve made your chickpea tofu (pretty easy recipe, although it takes a few hours of waiting, so make sure you start a day in advance), the salad part is really simple.
Throw all your chickpea tofu and veggies in a bowl.
Don’t forget the good stuff– vegenaise, Pa’s pickle relish, parsley, and seasonings.
And mix it up!
I’m still experimenting with chickpea tofu in other recipes (Asian stir-fry dishes, etc.), so I’ll keep you posted as to how those work out.
In the meantime, throw some of THIS between two pieces of bread. You won’t be disappointed.
Burmese Chickpea Tofu "Egg" Salad
Ingredients
- 2 2/3 cups packed mashed chickpea tofu
- 3/4 cup diced celery
- 1/4 cup minced red onion
- 1/2 cup veganaise or your favorite vegan mayo
- 2 tablespoons sweet pickle relish I used Pa's, a delicious vinegar-free version
- 2 tablespoons fresh chopped parsley
- 2 teaspoons McKay's vegan chicken-style seasoning or vegan vegetable bouillon of your choice
- 1/4 teaspoon garlic powder
- 1/2 tsp salt or to taste
Instructions
- Mix all ingredients thoroughly in a bowl, and refrigerate for at least 30 minutes prior to serving. Serve on your favorite bread or crackers for a delicious sandwich or snack. Yumm!
Nutrition
“Casting all your care upon Him; for He careth for you.” 1 Peter 5:7 (King James Version)
http://Www.bitofthegoodstuff.com
http://www.pinterest.com/miche11es/
Oooh, I can’t wait to try this! I have missed egg salad so much, and can’t get myself to try it with soy-tofu, this looks absolutely amazing! I’m so excited!
http://www.veganmiam.com
Thank you for linking the Burmese ‘tofu’ recipe! That looks like an awesome recipe to try for other Asian dishes! I love eggless salads, I always buy them whilst traveling in the U.S., and they are so good on a piece of toast!
I love eggless salads on toast, as well, Rika. :)
http://www.wholify.com
What a great recipe! I did a podcast on how to make Burmese Tofu with my friend who owns a Burmese restaurant in LA: http://www.wholify.com/soy-free-tofu/ Love finding other ways to use this yummy tofu :)
Fabulous! Thanks, Michaela! I’ll have to check it out. :)
Hi Lindsay,
I would love to try this recipe…….but I have no idea where to get this tofu……can you share a link or store where I can purchase this tasty looking item! I was thinking Whole Foods??
Thanks,
JP
Hi Juanita, Unfortunately, I don’t know of any store that carries Burmese chickpea tofu. I had to make my own–which is actually very easy. The only essential ingredient is chickpea flour, which I would think you could find at Whole Foods, or even some regular grocery stores. The recipe I used to make my own is found here: http://www.netcooks.com/recipes/Salads/Burmese-Style.Tofu.html. Although, I found many video and online recipe tutorials that show a variety of different ways to make it. Another recipe with lots of pictures and descriptions, that actually appears even simpler to make is found here: http://www.girlcooksworld.com/2013/03/burmese-chickpea-tofu.html. Have a wonderful day!
I made the chickpea tofu out of soaked chickpeas, put through a blender and then pressed through a cheesecloth. It is very silken in texture. Would this kind of tofu work here? The other way is to use chickpea flour and just cook it with water without putting it through the cloth.