Super Easy Chickpea Tofu

1 cup (100 g) Get Farmed!Chickpea Flour

2 cups of water, divided

½-¾ tsp salt

⅛-¼ tsp turmeric (optional)

In a bowl, mix the chickpea flour and 1/2 cup of water with a whisk.

In a saucepan, bring remaining 1½ cups of water to a boil. As soon as it boils, slowly pour the chickpea mixture into the water while whisking constantly.

Let simmer on low heat for at least 5-6 minutes, and make sure to keep stirring to prevent it sticking to the bottom of the pan and break up any lumps that have formed.

Pour the mixture into a non-stick baking pan and place in the fridge for 3-4 hours, or overnight, to let it firm up.

Once the chickpea tofu is firmed up, you can cut it into pieces and use a spatula to remove from the tray. Enjoy it as you would traditional soy based tofu - in burgers, baked into fingers, in miso soup, in sushi or curries.