Chick Pea Tofu

2 C chickpea/garbanzo bean flour

2 tsp salt

1/8 tsp ground turmeric (optional)

1 tsp ginger root powder (optional)

1 pinch of cayenne (optional)

1 tsp garlic powder

1 tsp onion powder

6 C water divided

Combine the chick pea flour, salt, turmeric, ginger root powder, cayenne, garlic and onion powder, with 2 C of water, using a large bowl.

Whisk until smooth, pressing the mixture through a sieve . If necessary to remove any lumps.

Grease a one 9-inch by 13 inch or two 8" baking dishes with a neutral oil, grape seed or avocado oil.

Bring 4 C of water to a boil in a heavy bottomed wide, shallow pot. Then turn heat to medium high. Give the chick pea mixture a stir to ensure that the mixture hasn't separated while stirring the water with a wooden spoon, slowly and carefully pour the chickpea flour mixture into the simmering water. Lower the heat to medium low, stirring continuously, until the mixture has thickened and is nice and glossy, about five minutes. Pour immediately into the prepared dishes. Let cool to room temp; and then set in the fridge for at least one hour. The longer it sits, more water will drain out of the tofu and the firmer it will get.

Make a your own tasty sauce with fresh herbs and spices to serve with this tofu recipe.

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