Cover the chickpeas with water and allow to soak, ideally overnight, for a minimum of 12 hours.

Rinse soaked chickpeas under water and drain well.

Add to a power blender bowl along with the water and salt (if using).

Blend on full power until water turns milky.

Filter the mixture through a cheesecloth placed over a strainer.

Squeeze as much juice as you can. Keep the pulp to make falafels or protein meatballs.

Transfer the milky juice in a wide pan or wok, and heat it on medium intensity. Make sure to include all the starchy residues you might end up with on the bottom of the bowl where you collected the milk.

Keep stirring at all times until you end up with a custard like mixture.

Transfer the thicken up mixture to a glass container and allow it to cool down at room temperature.

Cover with a lid and refrigerate the chickpea tofu for at least a couple of hours before using it.