This vegan farinata recipe combines the traditional Italian chickpea flatbread with tofu, fava beans, and feverfew for a unique and flavorful dish. The crispy texture of the farinata pairs perfectly with the creamy tofu and nutty fava beans, while the feverfew adds a subtle herbal flavor.
Ingredients: 1 cup chickpea flour. 1 1/4 cups water. 200g firm tofu, crumbled. 1/2 cup cooked fava beans. 1 tablespoon chopped feverfew leaves. 2 tablespoons olive oil. Salt and pepper to taste.
Instructions: Set your oven to 220C 425F before you start. Mix chickpea flour and water in a bowl with a whisk until the mixture is smooth. Break up the tofu and mix it with the cooked fava beans, chopped feverfew leaves, and olive oil. Add pepper and salt. Mix well. Use butter to grease a baking dish or cast iron skillet and pour the batter into it. Warm the oven up and put the farinata in it. Bake for 25 to 30 minutes, or until the top is golden brown and set. Take it out of the oven and let it cool down a bit before cutting it into wedges. Warm it up and serve as a tasty vegan starter or side dish.
Prep Time: 10 minutes
Cook Time: 30 minutes
Foodsio
