1/2 cup garbanzo flour
2 cups water
1 tsp. salt

Start with 1/4 cup of the water and slowly add to the flour. Make a paste out of the flour. Continue to slowly add the rest of the 2 cups of water, stir and mix until all the lump are gone, Place the mixture in a medium size sauce-pan and turn the stove top onto medium-high.

Gently continue to stir so not to burn the bottom and so no lumps will form while cooking (cooks like polenta). Cook until nice and thick, the thicker the better, about ten minutes. Then pour the mixture into a well greased shallow container. Let the mixture cool (it will thickens as it cools), then cover and place in the refrigerator to use next day as to will have firmed up enough.

Use like regular tofu, just be a little gentler in handling.

For a sweeter tofu (for cakes or puddings) exchange some of the water with your favourite choice of milk and your favourite choice of sweetener, to taste.

Yields about 1 medium-sized batch.

Submitted by: Debbie Baumgartner