- 1/3 cup besan (chick pea) flour
- 1/4 cup mashed tofu
- 3/4 cup water
- 3-4 tablespoon non-hydrogenated vegan margarine
- 2-4 hot green chilies (I recommend finger hots. Serranos and Jalapenos both seemed a little out of place.)
- 1/4 cup cilantro
- 1/2″ slice fresh ginger
- 2 tablespoon chopped onion (I use a little more.)
- 1/2 teaspoon salt/to taste, but it needs at least a little.
- 4 slices vegan bread. (I like sourdough, and I recommend not using a really dark type.)
Directions:
Put everything but the vegan bread and margarine into the blender/food processor/ other implement of destruction and blend until the herbs are medium chooped. Pour the resulting batter into a wide shallow dish. (She says it’ll keep three days covered in the frig, if you plan meals that far ahead. I don’t.)
Melt the margarine in a big skillet or frying pan. Soak one slice of vegan bread at a time in the batter until pretty gloppy, then toss into the skillet and fry until the bottom is medium brown, then flip and cook about another minute.
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