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Kenneth gunn: "Very aromatic and tasty. However, it takes quite…" Read More
16Ingredients
90Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 14 oz. firm tofu (drained and crumbled, 2 cups)
- 3/4 cup aquafaba
- 1/4 cup unbleached all purpose flour (or brown rice flour)
- 2 Tbsp. chickpea flour
- 2 Tbsp. nutritional yeast (optional)
- 1 1/2 Tbsp. miso (mild)
- 1 Tbsp. garlic powder
- 1 Tbsp. onion powder
- 1/4 tsp. turmeric
- 1/4 tsp. black salt (optional)
- 1/4 tsp. crushed red pepper flakes
- 1 potato (medium Yukon, scrubbed and cut into ½-inch dice, 2 cups)
- 1 medium red bell pepper (cut into ¼-inch dice, 1½ cup)
- 2 medium zucchinis (cut into ½-inch dice, 2 cups)
- 8 scallions (green and white parts, thinly sliced, about 1 cup)
- 1/4 cup fresh cilantro (finely chopped)
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Reviews(1)
Kenneth gunn 4 years ago
Very aromatic and tasty. However, it takes quite a bit longer than 15 minutes to chop and sauté the vegetables. Also, I followed the recipe for veg and wound up with double needed. I should have stuck to the cup measures in the parentheses. I’ll use the extra veg in a curry so no loss.