For the chickpea tofu

  • 1 tbsp vegetable oil, plus extra for greasing
  • 150g gram flour
  • 3 tsp reduced-salt vegetable bouillon powder
  • 1 tsp ground turmeric

For the dipping sauce

  • 250g baby plum tomatoes
  • 1 sweet red pepper, halved and deseeded
  • 4 garlic cloves, peeled and left whole
  • 3 shallots, peeled and halved
  • 2 red chillies, halved and deseeded
  • 1 lime, juiced
  • 10g fresh ginger, grated
  • 2 tbsp reduced-salt soy sauce
  • 1 tbsp honey or vegan alternative
  • 2 spring onions, finely sliced
  • 1 tsp sesame seeds


  1. 1

    Lightly grease a 20cm square tin with oil and set aside. Whisk the flour, bouillion, turmeric and 225ml water together in a large saucepan. Lightly season. Leave for 10 minutes to hydrate, whisking every so often to break up any lumps.

  2. 2

    Whisk in another 450ml water. Heat over a medium-high heat, whisking often to prevent lumps from forming, and bring to a simmer. Cook, reducing the heat to a gentle simmer. Continuously stir with a wooden spoon for 5-8 minutes until very thick and beginning to stick to the bottom of the pot. You will know when the mixture is ready when there is a light film at the bottom of the saucepan.

  3. 3

    Pour the mixture into the greased tin and smooth the top. Transfer to the fridge and leave to cool for 30 minutes until set.

  4. 4

    Place your grill on a medium heat. Add the tomatoes, red pepper, garlic, shallots and chilli to a large baking tray. Grill the vegetables, turning over once, for 8-10 minutes until nicely charred and softened. Leave to cool, then transfer the grilled vegetables to a mini food processor along with the lime juice, ginger, soy sauce and honey. Blend until smooth and set aside. 

  5. 5

    Turn out the set chickpea mixture on to a cutting board and cut into 16 squares. Heat ½ tbsp oil in a large non-stick frying pan over a medium-high heat. Carefully add half the squares and cook until golden and crisp on the edges. Transfer to a paper towel-lined plate to drain. Repeat with the remaining oil and chickpea squares.

  6. 6

    Arrange the squares on a platter and top with the spring onions and sesame seeds. Serve with the dipping sauce.

Nutritional Details

Each serving provides
  • Energy 980kj 234kcal 12%
  • Fat 6.1g 9%
  • Saturates 0.7g 4%
  • Sugars 11.8g 13%
  • Salt 1.73g 29%

% of the Reference Intakes

Typical values per 100g: Energy 377kj/90kcal

Each serving provides

36.0g carbohydrate 6.1g fibre 7.3g protein One of your 5 a day

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