Chickpea Tofu (Eat This) is a German recipe, just right-click to translate. The chickpeas are soaked and ground into a dough, then fermented, sieved and brought to the boil with tureric, to make a tofu that is poured into moulds and left to cool. It is the same consistency as medium-firm and silken tofu, depending on the liquid used.
Chickpeas are very versatile and can be used to make hummus and the brine water to make aquafaba (or vegan meringue as it’s called). Using chickpeas also means you don’t have to worry about rainforests, although you can now buy rainforest tofu, some even using soybeans grown in Europe.