One of my favs when I need a break from soy, chickpea tofu. This recipe is so simple and so delish at the same time.

1 cup chickpea flour, 1 1/3 cup water and pretty much any dry spice you want to use to flavor. For this I’m thinking I’ll make a “lasagna” tonight or later in the week so I added in garlic powder, onion powder, dried thyme, oregano and basil. Also a pinch of salt and pepper – the building blocks of flavor for any dish!

Mix all of the tofu ingredients (I use a blender but you don’t have to) then put in a sauce pan and bring to a boil. Stir constantly, reduce heat to medium then low – the mixture will thicken so reduce heat to avoid browning. When the mixture really thickens, as in a spreadable texture – take off the heat but leave in pot and stir occasionally for about 2 mins.

Next, spread an even layer into a dish layered with wax paper.

Let sit for an hour then refrigerate. When ready to serve or store long term, cut into pieces. This is the base of a dish so a real meal recipe incorporating chick pea tofu is still to come!