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Ingredients
  • 300 g silken tofu
  • 4 tbsp chickpea flour
  • 1 clove of garlic
  • 1 tsp baking powder
  • 3 tbsp nutritional yeast
  • 1 cup of sliced vegetables of your choice (I used cherry tomatoes, mushrooms and spring onions)*
  • 1 tsp coconut oil
  • pinch of turmeric (optional, but it gives a nice yellow colour)
  • pepper and salt (I used kala namak for the eggy taste)
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