Alternative milk Bean curd
A curd made from chickpea flour is known as Burmese tofu or shan tofu. Most recipes call for making a slurry with chickpea flour or besan flour and seasonings, simmering it until it thickens, and then chilling it in a mold of some sort. Once it has cooled, it sets and can be cut into pieces and used much like regular tofu. Many descriptions seem to place it somewhere between tofu and polenta on taste and consistency.