Ingredients
Scale
- 1 block (14-16 oz / 400-450g) firm or extra-firm tofu, pressed very well
- 1 cup (120g) chickpea flour (besan/gram flour)
- 1/2 cup (120ml) unsweetened plant-based milk (e.g., almond, soy)
- 1/4 cup (15g) nutritional yeast
- 1 teaspoon baking powder
- 1 teaspoon kala namak (black salt), or more to taste
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon black pepper, or more to taste
- 1 tablespoon olive oil or avocado oil, plus more for greasing
- 1 small onion, finely chopped (about 1/2 cup)
- 2 cloves garlic, minced
- 1 red bell pepper, finely chopped (about 1 cup)
- 1 cup chopped mushrooms (cremini or button)
- 2 cups fresh spinach, roughly chopped
- Optional: 1/2 cup shredded vegan cheese (cheddar or mozzarella style)
- Optional: Fresh herbs like chives or parsley, chopped, for garnish or mixing in
Instructions
- 1 block (14-16 oz / 400-450g) firm or extra-firm tofu, pressed very well
- 1 cup (120g) chickpea flour (besan/gram flour)
- 1/2 cup (120ml) unsweetened plant-based milk (e.g., almond, soy)
- 1/4 cup (15g) nutritional yeast
- 1 teaspoon baking powder
- 1 teaspoon kala namak (black salt), or more to taste
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon black pepper, or more to taste
- 1 tablespoon olive oil or avocado oil, plus more for greasing
- 1 small onion, finely chopped (about 1/2 cup)
- 2 cloves garlic, minced
- 1 red bell pepper, finely chopped (about 1 cup)
- 1 cup chopped mushrooms (cremini or button)
- 2 cups fresh spinach, roughly chopped
- Optional: 1/2 cup shredded vegan cheese (cheddar or mozzarella style)
- Optional: Fresh herbs like chives or parsley, chopped, for garnish or mixing in
Nutrition
- Serving Size: One Normal Portion
- Calories: 100-150