SafePlates

Ingredients

• 1/2 cup (120 ml) chickpea flour
• 1 tbsp (15 ml) nutritional yeast
• 1/4 tsp (1.25 ml) turmeric powder
• 1/4 tsp (1.25 ml) black salt (kala namak)
• 1/4 tsp (1.25 ml) garlic powder
• 1/4 tsp (1.25 ml) onion powder
• 1 cup (240 ml) water
• 1 tbsp (15 ml) olive oil
• 1/4 cup (60 ml) chopped bell peppers
• 1/4 cup (60 ml) chopped onions
• 1/4 cup (60 ml) chopped tomatoes
• 1/2 cup (120 ml) chopped spinach (optional)
• 1/2 cup (120 ml) crumbled silken tofu (optional)
• Salt and pepper to taste
• Optional spices: paprika or a pinch of cayenne

Instructions

1. In a mixing bowl, combine chickpea flour, nutritional yeast, turmeric, black salt, garlic powder, and onion powder. Gradually add water and whisk until the mixture is smooth and free of lumps.
2. Heat olive oil in a non-stick skillet over medium heat. Sauté onions and bell peppers until they are soft and slightly caramelized, about 5-7 minutes.
3. If using, add the spinach to the skillet and cook until wilted, about 2 minutes.
4. Pour the chickpea batter into the skillet, stirring frequently, and cook for about 5-7 minutes or until the mixture thickens and resembles scrambled eggs. If using, gently fold in the crumbled silken tofu halfway through to add a varied texture.
5. Stir in the chopped tomatoes and cook for an additional 2 minutes. Season with salt, pepper, and optional spices like paprika or cayenne to taste.
6. Serve hot, garnished with fresh herbs or avocado slices if desired.