Chickpea Pizza Bites

I don’t know about where you live, but today we are enjoying some GORGEOUS weather!  The sun is shining, it’s warm, there is a light breeze, and I am one happy camper.  I am going to try and soak in as much as possible because living in Chicago on the lakefront you never know when the weather will turn.


Today’s recipe was kind of a spur of the moment idea.  I was trying to think of something different to do with my chickpea tofu and somehow pizza popped into my head.  It was easy to put together and makes a really great snack or appetizer.  I made some with regular cheese for Adam and used nutritional yeast for mine.  We devoured these as we watched the season premier of Game of Thrones.  Because I was still housesitting at that point, we were able to watch on a big screen with surround sound and it was amazing.  It was also the first time that we were able to watch the season premier on the actual day that it premiered.  It was quite the night and these little bites made it even better.


So put some of these for your next get together or make some for your next movie/netflix binge.  You won’t be sorry!

Chickpea Pizza Bites


  • 1 batch of chickpea tofu, poured into a bread loaf pan instead of a casserole dish or brownie pan.
  • 1 8 oz can of plain tomato sauce
  • 2-3 tsp pizza seasoning OR
  • 1 tsp each of basil, oregano, garlic powder, and marjoram
  • 1/2 tsp salt
  • handful of shredded cheese (cheddar or mozzarella) OR nutritional yeast to keep it vegan


1. Preheat oven to 375.  Make the chickpea tofu and pour it into a bread loaf pan to set.

2.  Line a baking sheet with parchment paper or a Silpat.  Once the tofu has completely cooled, remove from pan and cut into bite size pieces.  Place on the baking sheet and bake in the oven for 20 minutes.

3. In a small bowl mix together the tomato sauce, pizza seasonings, and salt.  Taste to see if you need to adjust the flavor.

4.  Remove the tofu from the oven and top each slice with tomato sauce and either a sprinkle of cheese or nutritional yeast. Put the pan back in the oven and bake for another 5 minutes or until cheese is melted.


If you have any extra tomato sauce you can use that to dunk your bites into!  I’m working on making some more snack/appetizer type foods that are simple to put together, taste delicious, and are of course healthy!  Are there any of your favorite appetizers or snacks that you would like to see made healthier?


Oh and quick sidenote I have started a Facebook page, Life Healthfully Lived.  You can find all my posts, pictures that I take, and other articles/recipes that I find and think you would enjoy.  If you haven’t seen it, go check it out and click like.  If I get to 100 likes by the end of the month, two of my followers will win a $10 gift card of their choice!

Have a great Friday and enjoy your weekend everyone!


Chili & PB Marinated Chickpea Tofu

At first glance all those flavors don’t seem to go together, but trust me on this one.  A few weeks ago I gave you a recipe for Chickpea Tofu and since then I have been working on other ways to prepare it.  After just baking it and covering it with a sauce, I decided I wanted to try it marinated and sauteed.  All it took was a few attempts to perfect the marinade and I had a really yummy and simple weeknight meal!

Make sure that you do plan ahead just a little bit so you have enough time for your tofu to set before you start cooking.  Otherwise this is a really easy meal to throw together fairly quickly!

Chili & PB Marinated Chickpea Tofu


  • 1 batch of chickpea tofu
  • 1/3 cup water
  • 1 tbsp sesame oil (can use olive oil too but I like the flavor of sesame in this marinade)
  • 1 tbsp molasses
  • 2 tbsp liquid aminos/coconut aminos/soy sauce
  • 2 tsp roasted garlic or 2-3 cloves minced
  • 2 tbsp creamy peanut butter
  • 1/2 tsp chili powder (more if want it a little spicier)

1. Make your chickpea tofu and while it’s setting preheat your oven to 400 and mix together all the marinade ingredients.

2.  Once your tofu is ready, cut into bite size pieces and place into a large bowl.  Drizzle a little olive oil and toss to coat.  Line a baking sheet with parchment paper or a Silpat and bake the tofu for 20 minutes.

3.  Remove tofu from the oven and place back into the large bowl.  Pour the marinade in and stir to make sure everything is coated.  Let it sit for about 10 minutes.

4.  Heat a large pan over medium high heat and add in all the tofu and sauce.  Saute for a few minutes until the sauce has started to crisp up.  Serve the tofu on it’s own or over rice or vegetables.


I am really liking how chickpea tofu acts a lot like regular tofu in most recipes.  I am still working on other ways to prepare it so that you can have a variety of ways to use this tasty ingredient!

Have a great weekend and I’ll see you on Monday!

Baked Chickpea Tofu with Creamy Tomato Sauce

While I don’t eat meat, I don’t really eat that many soy products either.  I am a huge fan of tempeh and miso because they are fermented soy and have healthy probiotics, but other than that I don’t eat soy.  I like to make as much of my food as possible, because then I can control the ingredients and it is a lot cheaper.  So when I started seeing things about chickpea tofu, I was intrigued.

I love chickpeas in all their forms and had seen a lot of things made with chickpea flour but I could never find it any stores near me.  The other day as I was wandering the aisles of my grocery store (yes, I like to just stroll through the grocery store.  I know that’s weird, but I’m weird so it’s all good) I spotted chickpea flour for about $2.  I snapped it up and immediately started thinking of things that I could make.  This chickpea tofu was one of the easiest and most versatile dishes, so I started there.

Not only is it easy to make it can function in pretty much the exact same way as regular soy tofu.  I’m still experimenting with a few different ways to use chickpea tofu, but I wanted to start sharing it with you.  I love the flavor of the tofu and you can season it in any way that you want and it will absorb those flavors.  It might look like this recipe will take forever to make, but once the tofu is done it’s really just a matter of putting everything together.

Enough talking let’s get onto the food!

Baked Chickpea Tofu with Creamy Tomato Sauce


Chickpea tofu- There are a few methods out there, but this is the one that worked the best for me.

  • 1 cup chickpea flour
  • 3 cups water, divided
  • 1-2 tsp salt
  • 1/4 tsp turmeric

1.  In a medium bowl combine flour, salt, turmeric, and 1 cup of water.  Whisk until smooth.

2. In a medium saucepan bring the remaining two cups of water to a boil.  While your water is heating up, lightly oil an 8 x 8 baking dish and set aside

3.  Whisk the chickpea mixture into the boiling water making sure there are no lumps.  Lower heat and keep whisking the chickpea mixture for about 8 to 10 minutes until it’s thick and glossy.

4. Pour the chickpea mixture into the oiled pan and let cool on the counter.  Once cool, keep in the fridge until you are ready to use.

Baked Tofu and Creamy Tomato Sauce

  • Chickpea Tofu
  • 1 tsp granulated garlic
  • 2 tsp italian seasonings
  • pepper to taste
  • 1 batch of my tomato sauce, or a jar of your favorite sauce
  • 1 cup full fat coconut milk


1.  Preheat oven to 425 and take your chickpea tofu out of the fridge and remove from baking dish.  If you used enough oil it should slide out easily.  Blot the bottom of the tofu with a paper towel to absorb some of the excess water. Cut tofu into bite size cubes and place in a bowl

2.  Line a baking dish with a Silpat or parchment paper.  Drizzle a little olive oil over tofu and sprinkle with the seasonings.  Shake the bowl to cover the tofu with the oil and seasonings and then spread in an even layer on baking dish.

3.  Bake for 25 minutes.  While tofu is baking, heat tomato sauce in a medium saucepan over medium high heat.  When it is just simmering, stir in 1 cup of coconut milk.  Heat through and then cover and turn off heat.

4.  Remove tofu from oven and let cool for a few minutes.  Plate the tofu and pour the tomato sauce over and enjoy!


It does seem like there are a lot of steps to this meal, but if you prepare the tofu ahead of time then this meal is a simple fix.  I made this on a Monday night and it was a perfect meal on a chilly night. Warm, filling, and tasty!

I’m going to be bringing you some more chickpea tofu/flour recipes over the next few weeks, but with the super bowl next weekend I have a special treat for you!  My balsamic cauliflower bites are amazing and sure to be a hit at your party!

Have a great Friday and an awesome weekend everyone!