Place chickpeas in a container, add 2 cups of water, and allow to soak at least 6 hours or overnight.
Prepare your mold: line a bread pan or container of similar size with parchment paper or aluminum foil.
Drain the chickpeas and put about half of them in a blender with about half a cup of water. Process until very smooth, adding more water if needed. The mixture should be about as thick as pancake batter. Repeat with the remaining half of the chickpeas and another half cup of water or so.
Put the remaining cup of water in a saucepan. Add the salt and spices. Bring the water to a simmer.
Pour the chickpea batter into the simmering water and start stirring! Continue to cook while stirring to prevent anything from sticking to the bottom and burning. Most beans need to be cooked for at least 15 minutes. It’s a good idea to keep some extra water nearby in case the mixture gets too thick too soon.
When you can drag a spoon through the mixture and it doesn’t flow back immediately, it’s done.
Quickly pour the batter into your prepared mold and smooth the top. Allow it to cool at room temperature for about 15-20 minutes, then place in the refrigerator until it sets firmly (about an hour or two).
Notes
To serve: remove tofu from mold and cut into cubes. It's already cooked so you can serve it chilled with sauce. Alternatively, you can warm it in a pan with sauce, or lightly saute it till golden and then add sauce. Try it with our easy 4-ingredient Teriyaki sauce!