INGREDIENTS (3 portions):
Step 1:
- 250g Silken tofu firm
- 350g salad potatoes (uncooked)
- 1/2 small onion
- 3 tbsp olive oil
- 2 tsp lemon juice
- 2 tbsp nutritional yeast (recommended)
- 1 tsp salt (or 1 tsp kala namak salt for and even more eggy taste)
- 1 tsp turmeric
- 1 tsp minced garlic
- Black pepper to taste
Step 2:
- 50g sifted chickpea/gram flour (or any plain flour)
Step 3:
- 3 medium size brown mushrooms
- Handful of Black olives
- Thyme
- You can get creative with your toppings!
METHOD:
Preheat your oven to 200C (390F).
Step 1:
Then add all ingredients from this step into a blender. If you don't have a large blender you can also use a food processor. Alternatively use a smaller smoothie blender, half the amount you blend and blend in two or multiple batches. If you want it to taste even more like egg you can replace the salt with kala namak salt, which gives this dish a very real egg-like taste. If you don't have nutritional yeast at home don't worry, this recipe can also be enjoyed without it - however I would recommend it because it gives it a much fuller taste.
Step 2:
Pour the mixture into a large bowl and add 50g sifted chickpea flour. Mix well until there are no lumps and you get a nice smooth mixture. (chickpea flour doesn't taste nice when not cooked properly, so make sure you thoroughly combine it with all other ingredients).
Step 3:
Line a baking tin (I used a 23cm tin) with baking paper and then pour the mixture into the tin. Then add a few sliced mushrooms, some sliced black olives or kala mata olives on top and season with some thyme (you don't need to use these toppings, almost anything that you would put on a pizza can go on top). You can also baste the mushrooms with some oil so they don't dry out.
Bake for 30 min until thoroughly baked. If you decided to make a bigger batch you may need to bake it for longer to make sure the chickpea flour is baked fully (if not, it can impair taste and might not go well with your tummy).
Enjoy with some nice green salad on the side.
Check out more of Philipp's recipes at: