Prepare a small loaf pan or other mold by lining it with parchment paper.
In a 2-cup mason jar, combine 1 cup of water and the chickpea flour. Add the salt and optional turmeric. Cover the jar with a tight-fitting lid, and shake the mixture vigorously for about 15 seconds until smooth.
In a medium saucepan heat 1 ½ cups of the water to a boil. As soon as the water boils, whisk in the chickpea mixture. Continue whisking over low heat for five minutes, until thickened.
Pour the cooked mixture into the prepared pan. Refrigerate for about 30 minutes. Unmold the tofu onto a cutting board, and slice into cubes. At this point, the tofu can be frozen for up to three months. Or use it in a recipe immediately.