Soy Free Vegan Recipe | Burmese Tofu Recipes

tofu

🥗Healthier: tempeh

💰Cheaper: paneer

Tempeh is higher in protein and fiber, while paneer is more affordable.

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories, while regular milk is often less expensive.

Start by adding water to a bowl.

Add chickpea flour to the water while whisking to avoid lumps.

Add coconut aminos for flavor.

Add onion salt and onion powder to the mixture.

Continue whisking until the mixture thickens to a porridge-like consistency.

Pour the mixture into a mold lined with parchment paper and let it set at room temperature for 10-15 minutes.

Refrigerate the mixture for at least 30 minutes, preferably overnight, for better consistency.

Remove the chickpea tofu from the mold and cut it into desired pieces.

Drizzle olive oil over the chickpea tofu and coat with arrowroot for crispiness before frying.

Fry the chickpea tofu until golden and crispy.

In the same pan, add sautéed onions and cook until they soften.

Add cashew butter masala sauce to the pan and let it heat up without any additional preparation.

Add fresh spinach leaves to the sauce and let them wilt down.

Add the fried chickpea tofu to the sauce and mix gently.

Serve the dish with naan and swirl in vegan yogurt, garnishing with cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens