Change the amounts if you're in a deficit or surplus or keep them as they are for a good high calorie meal.
1 serving
INGREDIENTS
200g / 1 1⁄2 cup chickpea flour 250ml / 1 cup water
1 sprig rosemary leaves, cut finely 2 tsp rapeseed oil 170g / 2 cups firm tofu, sliced into thin strips 1⁄2 red bell pepper, sliced 1 tomato, diced 1⁄2 leek, sliced 1⁄2 courgette, sliced Sea salt to taste 3 Ryvita crackerbreads
METHOD
1. Heat the oven to 175C or 350F 2. Combine the chickpea flour with the water and whisk to ensure there are no lumps. Stir in the rosemary and set aside. 3. Oil a baking tray or ovenproof nonstick pan using the rapeseed oil 4. Put the vegetables and tofu onto a tray / in the bottom of an ovenproof pan 5. Season to taste 6. Pour the chickpea batter over the mixture, sprinkle the sea salt over the top and cook in the oven for 25-30 minutes 7. Let it rest for a few minutes, then cut it into pieces
8. Serve with the crackerbreads
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