Ingredients

1. 200 grams tofu cut into small pieces
2. ¼ cup chick pea flour
3. ¼ cup nutritional yeast
4. 1/8 teaspoon turmeric
5. ½ teaspoon cayenne (optional)
6. ½ teaspoon salt
7. ½ teaspoon coriander powder
8. ¾ cup soya milk
9. 1 tablespoon corn starch
10. 1 teaspoon grated ginger
11. ½ cup cabbage finely chopped
12. ¼ cup grated carrots
13. 1 cup chopped spinach

Directions

1. Place all the ingredients except the vegetables in a bowl and blend with a hand blender
2. Blend until it’s in has a pourable consistency with no lumps
3. Add 1 tsp oil to a flat non-stick pan add the cabbage and ½ tsp salt and sauté until it becomes translucent.
4. Add the carrots and spinach and saute altogether
5. Add this mixture to the tofu mixture
6. In a flat non stick pan add ½ tsp oil and put it on a medium heat
7. Add a ladle of the mixture and flatten it out.
8. Cook for 5 minutes on one side then flip it over to the other side and cook for 3 minutes until golden brown

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