For the batter
For the chickpea batter:
1 cup of chickpea flour
1 tablespoon nutritional yeast
1 teaspoon curcuma
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 teaspoon kala namak black salt (for eggy taste, or normal salt)
1 teaspoon smoked paprika (optional)
2 teaspoon of agave syrup
1 tablespoon tamari
1 & 1/2 cups of water
1 & 1/2 tablespoon of oil
1/2 an onion
A handful of spinach
1/4 of red pepper
salt & pepper
1 block of firm tofu, 250g
Step 1: Sauté the onion first, then add the mushrooms, pepper and spinach, until cooked. Once cooked remove from the pan and set aside.
Step 2: Break the tofu into small pieces with your hand, and set aside.
Step 3: Make the batter. Mix together all the dry ingredients first, then add in all liquids and whisk everything well to make a batter.
Step 4: Mix the crumbled tofu into the batter.
Step 5: Heat 1 & 1/2 tablespoons of oil in a non-stick pan and pour the batter into the pan. Let it cook through, then flip over and cook the other side. Once it's cooked, break the batter into small pieces using a spatula.
Step 6: When the batter is almost cooked, mix in the veggies.
Assemble scrambled tofu, grilled vegan sausages, rocket, cherry tomato, salad and toasts on a plate, drizzle olive oil.
Thanks for another excellent recipe Eve!