Lightly oil a 9 x 5-inch loaf pan.

Make the chickpea tofu. In a bowl, whisk together the chickpea flour, water, sea salt, garam masala, and cumin until you have a pale smooth, lump-free batter.

Pour batter into a medium saucepan and heat over medium-high heat, stirring frequently. After about 5 minutes, the batter will thicken and start to seize up. Keep beating to keep things smooth and avoid sticking. If the mixture starts to boil, reduce heat to medium and continue stirring and cooking until it reaches the consistency of thick, velvety hummus, about 3 minutes more.

Spoon batter into prepared loaf pan. It will only fill the pan halfway. Using the back of a spoon, smooth the top. Allow the batter to cool, then cover tightly and refrigerate for at least an hour. The chickpea tofu will continue to firm up in the fridge.

Preheat oven to 350°F.

Line a rimmed baking sheet with parchment paper or a Silpat.

Remove chickpea tofu from the fridge and uncover. If it’s produced any liquid, don’t fret, it’s okay. Blot the top lightly with a paper towel, and you’re good.

Slice chickpea tofu into 1-inch cubes. It will still be soft but should hold its shape. Spread cubes on the baking sheet. Drizzle lightly with olive or coconut oil. Give another sprinkle of sea salt.

Bake for 30 minutes, then give the chickpea tofu a gentle prod. It should feel firm but not dense, and start to darken at the edges. Remove from oven and allow to cool slightly.

Set aside tomato choka, allowing it to come to room temperature.

Mound arugula or other greens in a bowl or platter. Tumble the tofu on top, add any extras, then spoon tomato choka over all. Serve at once.

Serves 4 to 6.