Satisfying chickpea flour tofu recipe


  • 3 cups of water
  • 1 cup chickpea, gram or garbanzo flour
  • 1 tsp salt
  • 1 tsp turmeric
  • 1 tsp olive oil for coating the setting pan

Cubes of chickpea flour tofu on a white plate
Soft and silky chickpea flour tofu

How to make this satisfying chickpea flour tofu recipe

I was feeling low the other day and wanted to cook something that was quick and easy, but also new and satisfying. I checked my cupboards and found a bag of chickpea flour and decided to make chickpea flour tofu, also known as Burmese tofu or Burmese chickpea tofu (because Burmese tofu is sometimes made with yellow spit peas flour). 

This chickpea tofu recipe (or Burmese tofu recipe) is easy to make and can substitute your go-to tofu recipes, such as soup, salads, or a stir-fry.

To make, mix 1 cup of chickpea flour (or garbanzo flour, or gram flour – they’re all very similar) with 1 teaspoon of salt and 1 teaspoon of turmeric (I put 2 teaspoons this particular time, because I wanted it very turmeric-rich), then wisk in one and a half cups of cold water. 

Boil another cup and a half of water and then stir in the chickpea flour mix. Mix continuously, like you’d do for polenta and boil for around 8 minutes. Don’t let if stand without mixing, because it will burn. 

Transfer to an oiled pan for setting and leave for one hour. Then cut into pieces and store for a few days in the fridge. But do use a bit to make something right after it’s set. 


Q: Can I put more than just salt and turmeric to flavour this chickpea flour tofu?

A: Yes, depending on how you are going to use the final tofu. Sometimes it’s easier to cook with if it’s plain, but trying new things is definitely the way I personally go 🙂

Easy Pizza Dough


  • 25g fresh yeast
  • 1.5 cups of water
  • 2 cups of flour
  • 2 sp olive oil
  • pinch of salt
  • tsp sugar

How to make

  • In a cup of warm water, mix a teaspoon of sugar, then dissolve the fresh years. Leave it for a few minutes until bubbly
  • Put 1.5 cups of flour in a big bowl, mix in salt. Make a space in the middle and pour the warm water and dough.
  • Mix well, adding water and flour as needed, then mix some more until the dough isn’t sticky anymore
  • Cover it with oil and put it in a bowl, covered by two kitchen towels, in a warm place. Leave for about an hour if you can, it not at least give it 15 minutes.
  • Once it’s rised, it’s ready to use


Q: For how long should I be mixing the dough?

A: My grandma’s rule: until you start feeling a bit sweaty

Summer Homemade Pizza From Scratch

summer pizza from scratch


  • pesto or 2 handfuls of fresh basil leaves, parmesan cheese, pine nuts, salt and pepper
  • romero sauce or half a cup of almonds, a baked red pepper, salt and pepper
  • cheese to gratinate
  • pecan nuts
  • cherry tomatoes
  • mushrooms
  • feta cheese
  • pizza dough (make your own)

How to make

Spread the pizza dough into two thin shapes (depending on your baking tray). Put a thick layer of pesto, halved cherry tomatoes and cheese on one of them, and a thick layer of romero sauce, sliced mushrooms, pecan nuts and feta cheese, on the second one.

Bake on high heat (200 C) for 10-12 minutes (trust your eyes and nose!)

Sprinkle fresh parmesan cheese on top and olive oil.

Easy Lemon Custard


  • 1/3 cup granulated sugar
  • 1/3 cup fresh lemon juice
  • 2 tsp lemon zest, finely grated
  • 2 large eggs, room temperature
  • 1/4 cup butter, room temperature

How to make

  • In a small saucepan, combine the sugar, lemon juice, lemon zest, and the eggs.
  • Add the butter and cook over low heat, stirring continuously with a whisk, until it bubbles and the curd has become thicker, about 6-8 minutes (but trust your eyes and nose!)

Modify this recipe

If you want a finer creamy, custard, strain the lemon curd through a piece of cheesecloth of a sieve.

No Bake Cheesecake


  • a pack of crackers or biscuits for the base
  • 100g butter
  • 250g mascarpone cheese
  • 250g soft cheese
  • gelatin
  • 1/2 cup of sugar
  • blueberry jam

Make the base

Crush the biscuits and mix well with the room-temperature butter to create a crumbly paste that you can shape as a base on your pie mould. Refrigerate while you prepare the cheese top.

“Fast and easy. The only thing you need to get right in this recipe is using the gelatin.”

Me, always messing up the gelatin.

Make the cake

Mix the two types of cheese with the sugar and the gelatin. Mix until the sugar has melted into the cheese.Then pour the cheese mix on top of the biscuit layer. Refrigerate for at least 2 hours. Before serving spread blueberry jam on top.

Modify this recipe

If you have a sweet tooth double the quantity of sugar.

If you want the cheese cream to be softer add confectioner\’s sugar.

You can add vanilla or lemon peel to the cheese mix if you want a cheesecake with a twist.

Pistachio and Turkish Spices Burger


  • 500g minced meat
  • handful of roasted pistachios
  • pinch of smoked Turkish paprika
  • breadcrumbs
  • parsley and cilantro
  • pepper and salt

“I was eating this and thinking, wow, this makes me so happy”

Me, originally eating a version of this recipe in the Catalan restaurant in Barcelona, Guixot, circa 2012

How to make

Mix everything together. If you have the time, marinate the meat and spices in the fridge for a couple of hours, it will intensify the flavours that will travel into the meat. Grill.

Accompany with

Soft buns, lingonberry jam, lettuce, tomatoes, goat cheese.