Kofu Kichererbsen GmbH

When the chickpea fan Zeevi Chaimovitch moved from Isreal to Berlin a few years ago, he wanted to make delicious vegan products from his homeland, the Middle East, known in Germany. Since his fresh hummus was very well received by the gastronomy, he looked for other products made of chickpeas. When he stumbled across the chickpea tofu from Myanmar, he was immediately thrilled: "The chickpea tofu known as Shan tofu is such a simple, tasty and healthy alternative to soy-based tofu that I couldn't believe I couldn't find a producer in Europe".

For generations, chickpea tofu has been prepared by the Shan people in Myanmar, which is why it is also called "Shan tofu" or "Burmese tofu". But it is not only in Asia that chickpea roasts are appreciated, because Sicilians also love panelling (fried chickpea roasts), which is often eaten as a tasty street food in between.

We have discovered this tasty soy alternative for ourselves and developed our own recipes and varieties. We call it Kofu, the chickpea tofu.

Kofu, the chickpea tofu, stretches from the Far East via the Levant (the Middle East) to the Mediterranean. Therefore it fits wonderfully to many different meals and courts from these regions. There are no limits to the joy of experimentation! You can find some inspirations for delicious dishes on our recipes overview.

The wonderful thing about Kofu is that it consists of few ingredients, that it tastes good and is quick & easy to prepare. Besides the taste, we love the consistency of the fried Kofu: crispy on the outside and creamy on the inside!

Oh yes, it is also vegan, gluten-free, sugar-free and fibre-rich...