Buffalo Tofu wrap with chickpea tofu. Soy-free Chickpea flour Tofu tossed in buffalo sauce with celery, spinach, cucumbers and vegan ranch. Easy weekday meal Soy-free Recipe. Pin this Recipe.
Chickpea Tofu is a super easy soy-free tofu sub where the tofu isn’t being roasted or cooked for too long. This version of Chickpea flour tofu is adapted from the version in my book. This is a quicker and a sturdier adaptation of burmese tofu. I use less liquid, so the cubes are sturdy and can handle heat well. These cubes also go very well in Indian curries as they don’t melt away while simmering in the sauce!
Chickpea flour is blended up with some water, salt and garlic and cooked until it is a thick custard. The custard is left to set for an hour or more, then cubed and used. Chickpea Tofu recipe will be moved into another post with step pictures in the next few days.
For this buffalo tofu wrap, I tossed the chickpea tofu cubes in hot and tangy buffalo sauce. With spinach, cucumber, celery tossed in vegan ranch, this is a very filling wrap which you cannot put down once you start eating! so good! and so messy. The wrap ingredients can easily be served as a bowl. Fill with greens, top with the buffalo tofu, celery, other veggies or roasted veggies and vegan ranch. Or use cooked chickpeas instead of the chickpea tofu! Easy and ready within minutes.
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