Ingredients:

  • 400g (14 oz) Firm Silken Tofu, drained
  • 120g (1 cup) Chickpea flour (besan)
  • 60ml (1/4 cup) Unsweetened soy milk
  • 30g (1/4 cup) Nutritional yeast
  • 1 tsp Garlic powder
  • 1/2 tsp Turmeric
  • 1 tsp Kala Namak (Black salt)
  • 1 tbsp Olive oil
  • 1 small Red onion, diced
  • 1 medium Zucchini, quartered and sliced
  • 1 Red bell pepper, finely chopped
  • 50g (2 cups) Fresh baby spinach, roughly chopped
  • 100g (1/2 cup) Cherry tomatoes, halved

Instructions:

  1. Place the silken tofu, chickpea flour, plant milk, nutritional yeast, garlic powder, turmeric, and kala namak into a blender. Process until the mixture is completely smooth and resembles a thick pancake batter.
  2. Preheat your oven to 200°C (400°F).
  3. Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add the onion, zucchini, and bell pepper.
  4. Sauté for 5–7 minutes until the vegetables are tender, moisture has evaporated, and the edges begin to brown.
  5. Stir in the chopped baby spinach until just wilted.
  6. Pour the tofu and chickpea batter over the sautéed vegetables in the skillet. Smooth the top with a spatula and arrange the halved cherry tomatoes on top.
  7. Transfer the skillet to the oven and bake for 15-18 minutes until the center is set and the edges are golden brown.
  8. Garnish with fresh chives or parsley and cracked black pepper before slicing into 6 wedges.