• 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.)


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.