Burmese Tofu

This burmese tofu recipe is so easy and only 2 ingredients. Make your own soy-free, gluten-free chickpea tofu today!

This recipe makes 20 appetizer-sized hearts (plus scraps).

Table of Contents

(click the links below to skip to the section you’re looking for)

• Recipe
• Frequently Asked Questions
• Ingredient Substitutions
• Video
• Contact Me with Questions
• Similar Recipes

When we were in Las Vegas in September and October 2013, David’s birthday dinner was at an italian restaurant at the Wynn called Bartolotta. One of the appetizers on the menu was chickpea tofu cut into triangles and served with a fried caper garnish. It was soooo amazing that it made up for the fact that he had to go to the mall to buy a shirt with a collar because of the Wynn restaurants and their stupid ass dress codes. I kept thinking about that dinner for weeks, so I knew I had to recreate that appetizer.

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Ingredients for Burmese Tofu Recipe

(jump to the substitutions section to see ingredient details and suggestions for substitutions)

• 1 cup chickpea flour
• 1 ½ cups vegetable broth
• olive oil

How to Make Chickpea Tofu

Make 1 ½ cups of vegetable broth.

Whisk in the 1 cup of chickpea flour slowly.

Relax for about an hour to give the mixture time to thicken.

Coat a lasagna pan with olive oil.

Pour the chickpea tofu mixture into the oven-safe pan.

Bake at 350°F (175°C) for a half hour.

Remove from the oven, let cool for 5 minutes, and cut into shapes with a knife or cookie cutters. I used a small heart-shaped cookie cutter from my heart set for these.

Frequently Asked Questions

Do these taste exactly like the ones at the Wynn?

If you want to mimic the ones served at the Wynn, top them with fried capers. To make fried capers, dry ⅓ cup capers off with a tea towel or paper towels. Then fry them in a pan on medium-high heat with ¼ cup safflower or sunflower oil. Remove the capers as soon as they start to change color (3-5 minutes). Set them on a plate lined with paper towels to absorbs excess oil.

Ingredient Details and Substitutions

• Veggie Broth: I used to buy the Rapunzel bouillon cubes, but it was so hard to get them to dissolve that now I buy this huge jar of vegan Better Than Bouillon vegetable base paste from Costco. I highly recommend it, because it’s way easier to work with and tastes delicious. The only downside is that it takes up precious room in the fridge, and if you’re like me, you likely don’t have a square to spare. Or you can buy packaged veggie broth to save time.
• Chickpea Flour: You can use chickpea flour or fava chickpea flour for this recipe. Chickpea flour is also known as garbanzo flour. Some people even make burmese tofu with dried chickpeas, but I’ve never done that.

Comments or Questions?

If you make this gluten-free vegan chickpea hearts recipe, I would love it if you’d snap a pic, post to instagram, and tag me @vegandollhouse. It seriously makes my day/week/month!

Please message me (instagram or email) if you have any questions or feedback about the recipe.

Similar Recipes

For other vegan gluten-free recipes, check out my bacon, mushroom, and leek frittata that’s packed with multiple forms of plant-based protein. If you’re looking for other vegan gluten-free appetizer recipes, you might like my Korean rice balls that can be decorated to look like bumble bees (or just rolle dinto traditional ball shapes).

If you like this recipe because it’s soy-free, check out my delicious vegan gluten free spaghetti squash recipe that’s also free of soy.

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