Chickpea Tofu
Makes more tofu than you could ever eat

3 cups / 350g chickpea flour (or besan, a yellow split pea + chickpea flour combo)
15 cups / 3 ½ liters water
½ Tbsp. coconut oil or ghee
2 ½ tsp. fine grain sea salt
1 Tbsp. ground turmeric (optional)
1 tsp. garlic powder (optional)

1. In a very large stockpot (make sure that is has capacity to hold over 20 cups / 4 ½  liters), combine the chickpea flour and water. Place somewhere to sit where it will not be disturbed. Let sit overnight, for about 12 hours.
2. In the morning, without moving the pot, carefully remove 6 cups of water from the top of the mixture with a ladle, and discard.
3. In a medium stockpot, melt the oil over medium heat. Carefully pour in the remaining liquid, without disturbing the bottom too much (what you’ll be left with is a thick chickpea sludge, which will be used as the thickening agent). Add the salt, and turmeric if using, and whisk well to combine. Cook over medium heat, stirring frequently for 20-30 minutes, until the mixture begins to simmer and thicken.
4. Add the chickpea sludge. Like magic, you will notice almost immediately that the mixture thickens. To avoid the bottom burning, whisk vigorously and continuously for 10 minutes.
5. Line a 7×10” (18x25cm) baking pan with a clean cotton tea towel or cheesecloth (something you don’t mind being stained with turmeric!). This is important because the fabric will help absorb excess liquid. Pour the thickened chickpea mixture into the pan and smooth out the top. Fold the edges of the cloth over the top and let sit at room temperature until the evening, when it is ready to eat (about 8 hours).
6. To remove tofu from the pan, place a cutting board on top and flip over, pull cloth away. Store leftovers in the fridge for up to five days.