Burmese Tofu (soy-free)

• Total time: 10 min
• Cook time: 8 min
• Prep time: 2 min

• 1 cup chickpea flour
• ½ tsp salt
• ¼ tsp garlic powder
• 1¾ cup water or broth

1. Line a bread pan (9x5) with parchment paper, enough so the paper comes up along the sides, or grease the pan with oil. (Set aside).
2. In a saucepan, whisk flour, salt, garlic and water together until well combined and there are no lumps.
3. For best results, blend in a blender then pour into the saucepan. Heat over medium, stirring continuously, until it thickens evenly, about 5 minutes.
4. Once it is very thick and stiff, reduce heat slightly cook for 3 more minutes or until the batter doesn’t taste bitter or like uncooked flour.
5. Pour prepared mixture into your bread pan and spread around evenly with a spoon or spatula.
6. Let cool completely then refrigerate for at least one hour.
7. After it has chilled remove slab from pan and cut. Use within 3 days, refrigerate.

Servings per batch: 4

• Calories: 183
• Fat: 3g
• Carbohydrate: 30.50g
• Dietary Fiber: 8.70g
• Sugars: NA
• Protein: 9.70g