How about making tofu from scratch?
Serves 4
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Get creative with a nourishing chickpea ‘tofu’ strewn with an inviting mess of black eyed beans and cashews. It is healthy, wholesome and even better, vegetarian.


  • 1⅓ cup (300g) black eyed beans
  • 1 tablespoon olive oil
  • 1 large brown onion (200g), chopped finely
  • 4 clove garlic, chopped finely
  • 4 teaspoon finely grated fresh ginger
  • 2 tbsps ground cumin
  • 1 tbsp sweet paprika
  • ½ tsps chilli powder
  • 400 g canned diced tomatoes
  • 1 cup (250 ml) coconut cream
  • 2 tsps caster (superfine) sugar
  • 2 tbsps lemon juice
  • 2 tbsps olive oil, extra
  • ⅓ cup (50 g) chopped cashews, roasted, halved
  • 1 fresh long green chilli, sliced thinly

Chickpea Tofu

  • 1 cup (150 g) chickpea (besan) flour
  • 2 tsps ground cumin
  • 1 tsp ground turmeric
  • 1 tsp sea salt flakes
  • 3 cups (750 ml) water

Place beans in a medium bowl, cover with cold water; stand 2 hrs. Drain. Rinse under cold water; drain. Place beans in a medium saucepan of boiling water; return to a boil. Reduce heat; simmer, for 1 hr or until beans are tender. Drain.


Meanwhile, make chickpea ‘tofu’: Grease and line a 19 cm square cake pan with baking paper. Combine flour, cumin, turmeric and salt in a medium bowl. Add half the water; whisking, until smooth and combined. Place the remaining water in a medium saucepan over high heat; bring to the boil. Add chickpea mixture; cook, whisking continuously, for 2 mins or until thick and glossy. Pour mixture into pan. Refrigerate for 2 hrs or until set.


Heat oil in a large saucepan over medium heat; cook onion, garlic, ginger, cumin, paprika and chilli powder for 5 mins or until onion softens. Add beans, tomatoes, coconut cream and sugar; cook, stirring occasionally, for 15 mins or until sauce thickens. Stir in juice; season to taste.


Meanwhile, remove chickpea ‘tofu’ from pan; cut into eight rectangles. Heat extra oil in a large non-stick frying pan over high heat; cook chickpea ‘tofu’ for 1 min each side or until golden.


Serve chickpea ‘tofu’ topped with bean mixture, cashews and chilli.


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