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BBQ Chickpea Tofu

Burmese Tofu with BBQ sauce SOY FREE

If you are soy intolerant or if you are trying to avoid soy this recipe is perfect for you. Burmese tofu or Shan tofu is so easy to make and the great thing about it is that you have the ability to flavor or season it prior to cooking it. It’s made completely of chickpea/garbanzo flour so it’s full of iron and protein and not as processed as traditional tofu. The texture is spot on and it tastes amazing.

If you can't find chickpea/garbanzo flour at a store near you checkout your local ethnic market. If you still can't find it I would suggest ordering it from

One thing to note about making this tofu is that the more water you use the softer it will turn out, the less water you use the firmer it will turn out. The following recipe is firm so if you desire a softer texture you may want to use an additional cup of water.

Makes: 4-6 Servings

All you need is:

2 Cups of Chickpea or (Garbanzo) Flour

5 Cups of Water

Optional Seasonings

1 Tsp of Turmeric

1 Tsp of Onion Powder

1 Tsp of Garlic Powder

2 Tbs of Nutritional Yeast

1/2 Tsp of Salt

About 1 cup of your favorite BBQ sauce.


First combine 2 cups of water with 2 cups chickpea flour and seasonings into a blender and blend until smooth and set aside. Next add the remaining 3 cups of water to a large pot and bring to a boil. Once your water starts to boil slowly pour in the chickpea and water mixture while stirring with a whisk. Lower heat to medium low and stir for 8-10 minutes. The mixture will thicken very quickly. *STIR CONSTANTLY. (The mixture will be thick and shiny.) Next pout the mixture into a lightly greased pan or plastic container. *Do this quickly because the mixture will thicken very quickly as it cools. Let the mixture sit at room temperature for about 1 hour. *The longer it sits the firmer it will be.

Next use it as you would use regular tofu. You can fry it, bake it, sauté it, even crumble it and scramble it like eggs. Wrap leftovers in plastic wrap and refrigerate.

I sliced it about 1/2 inch thick and used a paper towel to pat off any excess moisture. Then seared it in a pan with just a tiny bit of extra virgin olive oil. (This tofu gets nice and crispy) Then I coated it with Barbeque sauce. That's it

Additional Photos Below:

Garbanzo/chickpea Flour

Chickpea flour, water and seasonings in blender

Soy Free Tofu

Soy Free Tofu

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