Chickpea Tofu (Soy-Free, No Coagulant Needed!)

Did you know you can make tofu with just chickpeas and water? No soybeans, no gelatin, and no special coagulants needed!

This homemade chickpea tofu is smooth, creamy, and surprisingly easy to make. It has a delicate, slightly nutty flavor and a soft, tender texture, yet it’s firm enough to unmold and slice without easily falling apart.

And the best part? You can enjoy it either sweet or savory!

I love serving it as a sweet tofu pudding topped with brown sugar boba, or turning it into a Chinese-style cold tofu dish with garlic, chili peppers, and sizzling hot oil.

You can make this recipe using a regular blender and a saucepan, but if you have a soy milk maker, the process is even easier!

In my video, I used the Soy Milk mode on my soy milk maker, which automatically blends and cooks the chickpeas. I also find that it produces an even smoother, more delicate texture.

Let me show you how to make it!

What Is Chickpea Tofu?

Chickpea tofu is a plant-based alternative to traditional soybean tofu, made by cooking chickpea milk until it thickens and then chilling it until firm.

It’s similar to Burmese tofu, a traditional dish from Myanmar that’s commonly made with chickpea flour.

However, instead of using chickpea flour, we’re starting with whole dried chickpeas.

Unlike traditional soybean tofu, which requires a coagulant such as nigari or gypsum to set, chickpea tofu thickens naturally thanks to the starch in chickpeas.

As the cooked chickpea mixture cools, the starch firms up, creating a soft, creamy, sliceable tofu.

The texture is a little different from regular tofu. It’s closer to a tender, starch-set pudding, but it holds its shape beautifully once completely chilled.

Why You’ll Love This Recipe

• Only two basic ingredients: All you need are dried chickpeas and water.
• No coagulants required: No nigari, gypsum, gelatin, or agar agar.
• Naturally soy-free: A great alternative to traditional soybean tofu.
• Easy to make: Use a regular blender and saucepan, or let a soy milk maker do most of the work.
• Smooth and creamy: Especially when made using a soy milk maker.
• Sweet or savory: Perfect for both desserts and flavorful cold tofu dishes.
• Nutritious and Plant-Based: Chickpeas are a good source of plant-based protein, dietary fiber, folate, iron, and magnesium. This homemade tofu is a delicious way to incorporate more legumes into your diet, although some fiber and nutrients may be lost during straining.

Ingredients

For the Chickpea Tofu

• 100 g dried chickpeas (approximately 200 g after soaking overnight)
• 500 g water, if using a regular blender and saucepan (400 g water, if using a soy milk maker)
• 30 g raw skinless peanuts or raw walnuts (optional)

How to Make Chickpea Tofu

Step 1. Soak the Chickpeas Overnight

Place 100 g of dried chickpeas in a large bowl and cover them with plenty of water.

Let them soak overnight, or for approximately 8–12 hours, until they have softened and expanded.

After soaking, drain and rinse the chickpeas thoroughly.

You should end up with approximately 200 g of soaked chickpeas.

The exact weight may vary slightly depending on the chickpeas and soaking time, but that’s perfectly fine!

If using a regular blender:

Step 2. Blend the Chickpeas

Transfer the 200 g of soaked chickpeas to a high-speed blender.

If you’d like to give your chickpea tofu a richer, nuttier flavor, you can optionally add 30 g of raw skinless peanuts or raw walnuts.

I personally love how a little bit of nuts adds an extra layer of aroma without overpowering the natural chickpea flavor.

If you’re using peanuts, make sure to remove the reddish skins first.

Of course, this step is completely optional. The tofu will still turn out delicious without any nuts.

Add 500 g of water and blend on high speed until the mixture is as smooth and fine as possible.

You should have a creamy, pale-colored chickpea milk.

Step 3. Strain the Chickpea Milk

If you’re using a regular blender, pour the blended chickpea mixture through a fine-mesh strainer before cooking.

Gently squeeze or press out as much liquid as possible, leaving the coarse chickpea pulp behind.

This step helps remove the chickpea skins and fibrous particles, giving your finished tofu a smoother, silkier texture.

I highly recommend taking a little extra time to strain the mixture thoroughly!

Step 4. Cook Until Thickened

Pour the strained chickpea milk into a nonstick saucepan.

Heat over medium-low heat, stirring continuously with a silicone spatula to prevent the mixture from sticking to the bottom.

As it heats up, you’ll notice it gradually becoming thicker.

Once it starts to bubble gently, reduce the heat to low.

Continue cooking and stirring for approximately 15 minutes, until the mixture turns into a thick, smooth paste.

Don’t stop stirring!

Chickpea starch thickens quickly when heated, and the mixture can easily stick to the bottom or form lumps if left unattended.

Make sure to scrape the bottom and sides of the saucepan as you stir.

The mixture should become thick enough to hold soft folds when stirred, and it should no longer have a raw chickpea taste.

If it becomes too thick to stir comfortably before it’s fully cooked, you can add a small splash of water.

If using a soy milk maker: Run the Soy Milk Mode

Here’s an easier option!

In my video, I actually used a soy milk maker with a built-in Soy Milk mode.

This machine automatically blends and cooks the chickpeas, so you don’t have to stand by the stove stirring the mixture yourself.

I also find that using a soy milk maker produces an even smoother, more delicate texture.

Simply add the 200g soaked chickpeas, optional 30g nuts, and 400 g of water to your soy milk maker, then select the Soy Milk mode.

Notice that we’re using 100 g less water than the regular blender method.

That’s because when you cook chickpea milk in a saucepan, some of the water naturally evaporates as you continuously heat and stir the mixture.

A soy milk maker, on the other hand, typically retains more moisture during its automatic cooking cycle.

Using slightly less water helps compensate for this difference and gives the chickpea tofu a better chance of setting to the right consistency.

Step 5. Pour Into Molds and Refrigerate

Transfer the cooked chickpea mixture into small bowls, food storage containers, or any molds you prefer.

Gently smooth the surface with a spatula.

Let it cool slightly, then cover and refrigerate for at least 3 hours, or until completely chilled and set.

As it cools, the chickpea starch will naturally firm up, turning the thick mixture into a smooth, tender tofu.

No coagulants needed!

Step 6. Unmold and Enjoy!

Once the chickpea tofu is completely set, gently loosen the edges and turn it out onto a plate.

You might be surprised by how easily it comes out!

Despite its soft and creamy texture, it holds together quite well and doesn’t crumble as easily as you might expect.

Now it’s ready to be used in your favorite tofu recipes!

You can cut it into cubes, slice it, or serve it directly in a bowl.

And here’s my favorite part: you can make it either sweet or savory!

Serving Idea #1: Sweet Chickpea Tofu Pudding with Brown Sugar Boba

If you love Chinese tofu pudding (豆花), you should definitely try this version!

Chickpea tofu has a naturally mild, slightly nutty flavor that pairs beautifully with sweet toppings.

Cut the chilled chickpea tofu into small cubes and place them in a serving bowl.

Top with cooked tapioca pearls and drizzle generously with brown sugar syrup.

That’s it!

You now have a delicious bowl of sweet chickpea tofu pudding with chewy boba pearls.

The contrast between the tender tofu, chewy pearls, and rich brown sugar syrup is so satisfying.

You can also experiment with other toppings, such as honey, maple syrup, sweet red beans, or your favorite fruit.

Serving Idea #2: Savory Chinese-Style Cold Chickpea Tofu (凉拌鹰嘴豆豆腐)

If you prefer savory food, this is another delicious way to enjoy homemade chickpea tofu.

It’s inspired by Chinese cold tofu dishes, where soft tofu is served with a flavorful combination of soy sauce, vinegar, garlic, chili peppers, and hot oil.

The tofu itself is mild and creamy, making it perfect for absorbing all those bold flavors.

Step 1. Prepare the Tofu

Place a block of chilled chickpea tofu in a shallow serving bowl.

Use a drinking straw to poke several holes into the surface of the tofu.

This is one of my favorite little tricks!

The holes allow the sauce to flow into the tofu instead of just sitting on top, so every bite becomes more flavorful.

Step 2. Make the Sauce

In a small bowl, combine:

• 1 tbsp light soy sauce
• 1 tbsp Chinese black vinegar
• 1/2 tsp sugar
• 1/2 tsp sesame oil
• 1/4 tsp salt

Stir until the sugar and salt have dissolved.

Pour the sauce evenly over the chickpea tofu, allowing some of it to flow into the holes.

Step 3. Add the Aromatics

Sprinkle the chopped Thai chili peppers, minced garlic, and chopped green onions over the surface of the tofu.

You can adjust the amount of chili peppers depending on how spicy you like your food.

Step 4. Pour Sizzling Hot Oil Over the Toppings

Heat 2 tbsp of vegetable oil in a small saucepan until very hot and just beginning to smoke.

Carefully pour the hot oil over the garlic, chili peppers, and green onions.

You should hear an immediate, satisfying sizzle!

The hot oil releases the wonderful aroma of the garlic and green onions, bringing all the flavors together.

Be careful when pouring, as the oil may splatter.

And that’s it!

Your homemade savory chickpea tofu is ready to enjoy.

Serve it chilled as a refreshing appetizer, side dish, or light meal.

Tips for Making the Best Chickpea Tofu

1. Use a Soy Milk Maker for the Smoothest Texture

If you have a soy milk maker, I highly recommend using it for this recipe!

In my video, I used the Soy Milk mode, which automatically blends and cooks the chickpeas.

Not only does it save you the trouble of constantly stirring a pot on the stove, but I also find that it produces a smoother, more delicate tofu.

Of course, you can absolutely make this recipe with a regular high-speed blender and a saucepan.

Just remember to strain the blended chickpea milk before cooking for the best texture.

2. Adjust the Water Depending on Your Method

This is an important detail!

If you’re using a regular blender and saucepan, use 500 g of water for 200 g of soaked chickpeas.

During stovetop cooking, some of the water evaporates as you continuously stir the mixture.

However, if you’re using a soy milk maker, I recommend reducing the water to 400 g.

Since soy milk makers generally retain more moisture during cooking, using less water helps compensate for the reduced evaporation.

Keep in mind that different soy milk makers may produce slightly different results depending on their cooking cycles.

The final mixture should be thick and creamy before you pour it into the molds.

3. Keep Stirring If You’re Cooking on the Stove

This is probably the most important step when using the stovetop method.

The chickpea mixture thickens as it heats, and it can easily stick to the bottom of the saucepan.

I recommend using a nonstick saucepan and a silicone spatula so you can continuously scrape the bottom and sides.

Once the mixture begins to bubble, reduce the heat and continue stirring gently until fully cooked.

4. Don’t Skip the Cooking Time

Even if the mixture looks thick enough after just a few minutes, that doesn’t necessarily mean it’s fully cooked.

Continue cooking over low heat for approximately 15 minutes after it begins to bubble.

This helps eliminate the raw chickpea taste and ensures the mixture is properly cooked before chilling.

If you’re using a soy milk maker, make sure the Soy Milk cycle completes its full cooking program.

5. Try Adding Peanuts or Walnuts

For a more aromatic version, add 30 g of raw skinless peanuts or raw walnuts when blending.

Both options give the tofu a slightly richer, nuttier flavor.

However, if you prefer a more neutral tofu that works with a wide variety of seasonings, I recommend making the basic chickpea-and-water version first.

Frequently Asked Questions

Is Chickpea Tofu the Same as Regular Tofu?

Not exactly.

Traditional tofu is made from soybean milk that is coagulated using ingredients such as nigari or calcium sulfate.

Chickpea tofu, on the other hand, sets primarily because the starch in chickpeas thickens during cooking and firms up as it cools.

This gives it a different texture from regular tofu, even though it can be served in many similar ways.

Why Didn’t My Chickpea Tofu Set?

If your chickpea tofu is still too soft after several hours in the refrigerator, the mixture may have contained too much water or may not have been cooked until thick enough.

This can happen especially when using different soy milk makers, since their heating programs and evaporation rates vary.

For the best results, make sure the mixture is thick and creamy before transferring it to the molds.

If it’s still too runny after cooking, return it to a saucepan and continue heating over low heat while stirring until it thickens.

Can I Make Chickpea Tofu Without Peanuts or Walnuts?

Absolutely!

The nuts are completely optional.

You only need dried chickpeas and water to make this recipe.

Is Chickpea Tofu Gluten-Free?

Yes! Chickpeas are naturally gluten-free, and the basic recipe contains no wheat or gluten-containing ingredients.

If you’re preparing this for someone with celiac disease or a gluten allergy, make sure all ingredients and equipment are free from gluten cross-contact.

For the savory version, use certified gluten-free soy sauce or tamari.

Is Chickpea Tofu High in Protein?

Chickpeas provide plant-based protein and fiber, making them a nutritious ingredient.

However, chickpea tofu generally has a different nutritional profile from traditional soybean tofu, which is typically more protein-dense.

This recipe is a great way to enjoy chickpeas in a different form, but it shouldn’t be considered nutritionally identical to regular tofu.

How Long Does Homemade Chickpea Tofu Last?

Store the chickpea tofu in an airtight container in the refrigerator and enjoy it within 3–4 days.

For the best texture, I recommend keeping the tofu plain and adding your sauce or toppings just before serving.

I don’t recommend freezing it, as freezing and thawing can change its smooth, creamy texture.

Final Thoughts

I love recipes that transform simple, everyday ingredients into something completely unexpected.

Who would have thought that dried chickpeas and water could turn into a smooth, beautiful block of homemade tofu?

And if you have a soy milk maker, it’s even easier! Just let the machine handle the blending and cooking, and you’ll have delicious homemade chickpea tofu with very little effort.

What makes this recipe even better is how versatile it is.

Whether you’re craving a sweet bowl of chickpea tofu pudding with brown sugar boba or a savory, garlicky, spicy cold tofu dish, you can make both from the exact same batch.

If you’ve never tried making chickpea tofu before, I hope you’ll give this recipe a try!

You might discover a whole new favorite way to enjoy chickpeas.

My other Tofu Recipes you will also like: