Chickpea Tofu Market By Product Type (Organic Chickpea Tofu, Ready-to-Cook Chickpea Tofu, Ready-to-Eat Chickpea Tofu, Frozen Chickpea Tofu, Silken Chickpea Tofu, Firm Chickpea Tofu), By Source (Kabuli Chickpeas, Brown Chickpeas, Non-GMO Chickpeas, Sprouted Chickpeas, Others), By Ingredient Composition (Chickpea Flour-Based, Whole Chickpea Puree-Based, Mixed Legume-Based, Gluten-Free Formulations, Additives), By Packaging Type (Vacuum-Sealed Blocks, Resealable Pouches, Plastic Trays, Tetra Packs, Others), and By End User (Retail, Food Service, Industrial Use), Global Market Size, Segmental analysis, Regional Overview, Company share analysis, Leading Company Profiles And Market Forecast, 2025 – 2035

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What trends will shape Chickpea Tofu Market in the coming years?

The Chickpea Tofu Market accounted for USD 11.65 Million in 2024 and USD 13.84 Million in 2025 is expected to reach USD 77.21 Million by 2035, growing at a CAGR of around 18.76% between 2025 and 2035. The chickpea tofu market is really a plant-based protein niche wherein chickpea-flour-based alternatives to traditional soy-based tofu are manufactured and distributed. Burmese tofu and Shan tofu are other types of tofu made from chickpeas, favoured among consumers who seek soy-free, gluten-free, and high-protein vegan foods. The market acceleration occurs due to increased demand for sustainable and allergen-free foods. It addresses health-conscious customers, vegetarians, and ethnically bound diet consumers. With the mushrooming popularity of plant-based diets globally, the market for chickpea tofu must simultaneously expand in retail and baby food.

What do industry experts say about the Chickpea Tofu market trends?

“Chickpea & Tofu Taco Scramble… Chickpeas’ Detox Support: Chickpeas are rich in molybdenum, a mineral that supports liver detoxification… Tofu provides protein and calcium, which support overall cellular health.”

• Karin Mullooly, Functional Medicine Practitioner, Nutrition Specialist

“Chickpea… offers an excellent balance of protein, carbohydrates, fats, fiber, essential micronutrients, and vitamins… Chickpea protein offers a balanced source of amino acids with high bioavailability.”

• Uday Chand Jha, PhD, Plant Breeding Researcher, ICAR–IIPR & Kansas State University

Which segments and geographies does the report analyze?

What are the key drivers and challenges shaping the Chickpea Tofu market?

Is rising vegan population influencing chickpea tofu consumption globally?

The rising number of vegetarians everywhere in the world is one of the factors that has led to significantly high consumption of chickpea tofu. The United Nations Food and Agriculture Organisation (FAO) indicates that the number of individuals and populations on plant-based diets is increasing all over the globe with the increased awareness regarding favourable health and environmental effects. For instance, according to 2021 U.S. Department of Agriculture (USDA) research, it was estimated that about 6 percent of the entire U.S. population considers themselves to be vegan or vegetarian, a figure that has been on the rise during the last ten years.

The National Health Service (NHS) data of the UK indicates the increasing plant-based diet, and by 2022, almost 10% of grown-ups identified as being vegetarian or vegan. The health benefits of Brazil nuts and nutritious chickpea tofu are that they are high in protein, contain no common food allergens, and can be used as an alternative to regular soy tofu, especially for the soy-free and gluten-free populations. This trend of veganism and allergen-friendly eating has increased the demand for chickpea-based products in the Western world, hence its growing market share. These tendencies are also strengthened by the educational campaigns that focus on the environmental benefits of legumes such as chickpeas, which consume lower volumes of water and produce fewer greenhouse gases when compared with animal sources of protein.

Does sustainability awareness promote chickpea tofu adoption by consumers?

Increased awareness around sustainability is one of the factors promoting consumer growth in chickpea tofu. According to the report of the United Nations Food and Agriculture Organisation (FAO), a plant-based diet can help to decrease the environmental impact regarding greenhouse gas production, land usage, and water use volume, in contrast to animal food products. Legume tofu, like chickpea tofu, requires many fewer resources than conventional animal protein, which fits these sustainability objectives. A 2021 report by the USDA suggests the increasing awareness that consumers have about the carbon impact of their food choices and the increasing popularity of plant-based proteins to quell climate change.

A study released by the Harvard T.H. Chan School of Public Health notes that the transition to plant-based food can reduce the emission of greenhouse gases associated with food by half. This public awareness about the environment prompts consumers to shift towards environmentally friendly products, such as chickpea tofu with high nutritional value. With the spread of sustainability programs by governments and schools, eco-friendly foods such as chickpea tofu are gaining more and more popularity among consumers, indicating the worldwide trend toward food sustainability.

Are supply chain limitations reducing product availability and scalability?

Chickpeas' inconsistent availability is the primary cause of supply chain constraints that limit the availability and scalability of chickpea tofu. The Ministry of Agriculture and Farmers Welfare of India reports the average productivity of chickpea crops as 1,031 kg/ha, which is below the global average, with most of the cultivation being rain-fed to irrigated. This contributes to uncertainties about yearly production and shortages of supply.

The Food Corporation of India has placed a maximum stocking limit on pulses such as chickpeas to avoid hoarding and price fluctuations that may leave even raw material limited to the manufacturing stage. Such shortages in supplies, with problems in storage and transportation infrastructure, ensure that chicken and tofu production at scale cannot be sustained. Educational research in organisations such as the Indian Council of Agricultural Research (ICAR) focuses on the necessity to increase agricultural standards and modernise the supply chain to increase production stability and adequate supply to the increasing market volume.

Could culinary innovations create exciting chickpea tofu-based recipes?

The new cooking methods have promising potential for transforming chickpea tofu into a vibrant, active plant-based protein source. High in protein, fibre, and vital nutrients, chickpea tofu made from chickpea flour is a soy-free, allergy-friendly alternative. The Agricultural Research Service (USDA) focuses on chickpeas as one of the sustainable crops that can maintain soil health due to their ability to fix nitrogen, and products involving chickpeas are ecologically friendly. The Food and Agriculture Organisation (FAO) popularises pulses such as chickpeas as important to food security and nutrition as a remedy to malnutrition in the world.

The National Food Security Mission in India has given promising reports on pulse production annually, with the production of chickpeas being increased tremendously over the past years, thus stocking it with more to be made available to the consumer market. These government developments form a platform upon which chefs and food scientists can research various chickpea tofu recipes, including savoury one-plate meals and even new desserts taking advantage of chickpea health aspects and their environmental advantages. With the increased awareness among people regarding plant-based diets and food sustainability, culinary creativity in the domain of chickpea tofu recipes can answer the demands of people for nutritious, tasty, and eco-friendly foods.

Are online platforms expanding niche plant-based food product visibility?

The online space is considerably increasing the reach of less popular plant-based foods, like chickpea tofu, by making them available to a wider range of consumer cohorts. As more people utilise the internet, their ability to use e-commerce, coupled with the internet penetration, is creating more space to expand to place products in the hands of the health- and environmentally conscious consumer. The producer of plant-based meat and dairy substitutes and the USDA Economic Research Service suggest the market has been growing steadily, with plant-based meat and milk substitute operators demonstrating such high levels of annual growth rates in the past few years, partly due to the online selling industry.

Educational establishments such as the University of California record a growing shift to plant-based diets by consumers because of health and sustainability concerns, encouraging the development of novel products such as chickpea tofu. Government statistics in the National Agricultural Statistics Service show the enhancement of chickpea production in the U.S., thus increasing the supply of these products. It is also possible through online platforms to directly engage with the customer and educate them, making them more aware of and accepting of any product, and thus enabling a niche product like the chickpea tofu to establish a stronger market base.

What are the key market segments in the Chickpea Tofu industry?

Based on the product type, the Chickpea Tofu Market is classified into Organic Chickpea Tofu, Ready-to-Cook Chickpea Tofu, Ready-to-Eat Chickpea Tofu, Frozen Chickpea Tofu, Silken Chickpea Tofu, and Firm Chickpea Tofu. The Chickpea Tofu market has the Ready-to-Eat Chickpea Tofu as the most noticeable. This is pegged on the growing consumer demand for healthy, convenient, and plant-based protein sources that are easy to prepare. The busy lifestyle of people leads to the consumption of ready-to-eat products, which are convenient and easy-to-use meals that do not neglect nutritional values. Also, the increasing concern about vegan food and gluten-free diets provides further popularity to this segment, and it becomes the most popular among the consumers who pursue health and convenience.

Based on the Source, the Chickpea Tofu Market is classified into Kabuli Chickpeas, Brown Chickpeas, Non-GMO Chickpeas, Sprouted Chickpeas, and Others. The Kabuli Chickpeas segment occupies the leading position in the Chickpea Tofu industry. Kabuli chickpeas are the smoother varieties that have a lighter colour and are larger than the Kabuli and are used to make high-quality tofu, whose texture is creamy and has a mild taste. They are easily and widely available and can be used in various ways, such that they are preferred by the manufacturers and the consumers. Moreover, a consistent quality and taste that is provided by the Kabuli chickpeas is the other factor that promotes the aspect, and they are the most important source segment related to the chickpea tofu industry.

Which regions are leading the Chickpea Tofu market, and why?

The North American chickpea tofu market is leading due to several reasons. The increased popularity of chickpea tofu can be attributed to the fact that the ingredient has a majorly green image, which translates to increased consumer demand for plant-based and gluten-free protein substitutes. Considerable health and wellness tendencies in the region, as well as the awareness program for sustainability in food sources, stimulate the market development. Moreover, wide availability is facilitated by a well-developed retail sector that has ample accessibility to specialty health food stores and supermarkets.

The market is also reinforced by the innovativeness of food manufacturers, as their product nature and flavours are adjusted to fit in with North American tastes and preferences. The availability of a favourable regulatory environment and increased consumer disposable incomes can help customers seek elite plant-based products. There is also the continued demand due to the increase in the number of vegans and vegetarians in the region. Generally, the combination of health awareness, economics, and market maturity in North America makes it one of the leading markets in the industry of chickpea tofu.

The Asia Pacific chickpea tofu market holds a dominant position because of numerous substantial aspects. To begin with, plant-based and vegetarian nutrition are deep-rooted in the area, especially in such nations as India and China, which promote the necessity of creating new types of proteins. The growing health consciousness and the growing number of consumers worried about lactose intolerance and allergies to milk products are one reason that encourages the consumer to shift towards eating dairy products such as chickpea tofu.

Raw materials like chickpeas are readily available, and coupled with the good climate conditions, this advances the local production and cost-effectiveness. The high rates of urbanisation and the increasing population of the middle-income groups are contributing to demand for convenient, healthy, and sustainable food products. The market is also driven by robust government efforts to popularise both sustainable agriculture and innovation in food production. Finally, the increase in investment in product development and marketing by start-ups and food companies further confirms that Asia Pacific is a leading centre in the chickpea tofu market.

What does the competitive landscape of the Chickpea Tofu market look like?

Chickpea tofu is a relatively new entry into the tofu market, and the number of competitors in the industry is becoming greater as people seek more plant-based protein options and allergen-free opportunities. Major players such as Archer Daniels Midland, Ingredion, Roquette, and Cargill are using their enormous ingredient processing capacity to step up their chickpea protein market. Further, emerging startups like ChickP Ltd. and InnovoPro are harnessing the frontiers of high-purity chickpea protein isolates to interest food manufacturers wishing to produce clean-label products.

Recently, there have been alliances of strategies and acquisitions, whereby Batory Foods purchased Nutriati to expand the distribution of chickpea protein in North America. Food-based companies are investing in the growth of their pulse processing facilities to accommodate the surging demand, like AGT Food & Ingredients. Such a dynamic market is fuelling product innovation and diversification, with chickpea tofu becoming a diverse alternative in the plant-based protein market.

Chickpea Tofu Market, Company Shares Analysis, 2024

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Which recent mergers, acquisitions, or product launches are shaping the Chickpea Tofu industry?

• In April 2024, Berlin-based startup Omami officially debuted its chickpea tofu in four flavors—Tasty Nature, Black Pepper, Sweet Chilli, and Smokey Twist—produced in its facility using European ingredients.
• In May 2023, Franklin Farms announced its entry into the plant-based seafood market by launching a refrigerated tuna product. They confirmed their success with chickpea tofu and related ready-to-eat tofu snacks during their product innovation efforts.

Report Coverage:

By Product Type

• Organic Chickpea Tofu
• Ready-to-Cook Chickpea Tofu
• Ready-to-Eat Chickpea Tofu
• Frozen Chickpea Tofu
• Silken Chickpea Tofu
• Firm Chickpea Tofu

By Source

• Kabuli Chickpeas
• Brown Chickpeas
• Non-GMO Chickpeas
• Sprouted Chickpeas
• Others

By Ingredient Composition

• Chickpea Flour-Based
• Whole Chickpea Puree-Based
• Mixed Legume-Based
• Gluten-Free Formulations
• Additives

By Packaging Type

• Vacuum-Sealed Blocks
• Resealable Pouches
• Plastic Trays
• Tetra Packs
• Others

By End User

• Retail
• Food Service
• Industrial Use

By Region

North America

• U.S.
• Canada

Europe

• U.K.
• France
• Germany
• Italy
• Spain
• Rest of Europe

Asia Pacific

• China
• Japan
• India
• Australia
• South Korea
• Singapore
• Rest of Asia Pacific

Latin America

• Brazil
• Argentina
• Mexico
• Rest of Latin America

Middle East & Africa

• GCC Countries
• South Africa
• Rest of Middle East & Africa

List of Companies:

• Archer Daniels Midland (ADM)
• Ingredion Incorporated
• Roquette Frères
• AGT Food & Ingredients Inc.
• ChickP Ltd.
• InnovoPro Ltd.
• Nutriati Inc.
• Batory Foods
• Cambridge Commodities Ltd
• Nutraonly (Xi'an) Nutritions Inc.
• Puris Foods
• International Flavors & Fragrances Inc. (IFF)
• Cargill Incorporated
• Kerry Group
• SunOpta Inc.

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