Ingredients:
1 cup + 2 tablespoons chickpea (gram) flour
1 ¾ cup water
¼ teaspoon turmeric
¼ teaspoon salt

Chickpea Tofu (makes 2-4 servings):
2 cups chickpea flour
3 cups water, divided
3/4 tsp garlic powder
3/4 tsp onion powder
1/2 tsp salt
optional: liquid smoke, seasonings of your choice

Sweet Chickpea Tofu (makes 2 servings):
1 cup chickpea flour
1 1/4 cup water, divided
1/4 cup maple syrup
1 tsp cinnamon
topping: cinnamon and coconut sugar

Ingredients:
1 cup chickpea flour (besan flour)
water
1 teaspoon seasonings: for French Panisse, add garlic powder & onion powder & parsley; for Burmese Tofu version, add turmeric.
1¼ kosher salt

For cooling & thickening, they suggest using oil to coat the pyrex glass container, or using a muslin cloth for an oil-free option.

In the end, they deep-fry the French Panisse; for a Whole Food Plant-Based preparation, we may choose to serve it with some sauce or chutney, without deep frying.

Ingredients:
2C chickpea flour
1 tsp salt
1/4 tsp turmeric powder
3C water (to mix together the above)
3C water, put to boil.

Ingredients:
Chickpeas 1lb / 450g
Oatmeal 10.5oz / 300g
Water 1/2gal / 2L

Ingredients:
100 grams black sesame, ground (https://amzn.to/2VaKacp)
50 grams kudzu starch (https://amzn.to/3fepXte)
500 ml water

Ingredients: Organic black beans and clean water.

Coagulants for forming the tofu curd:
1) 1 tsp Epsom salt, 1 tsp lemon juice and 50ml water OR
2) 2 tsp natural nigari solution
3) 4 tbsp lemon juice
4) 3 tbsp organic brown rice vinegar

Made from water, lentils (yellow & green in the video; any other combination is likely to work as well) and some salt.

Red lentil 'tofu' (Makes 2-4 servings, 45g Protein per batch)

Ingredients:
1 cup dried red lentils
3 cups boiling water
3/4 tsp salt
optional: add any spice flavourings you like! I added 3/4 tsp garlic and 3/4 tsp onion powder.