Decided to try a few different recipes using the chickpea flatbread for a base. First, the bread itself (I’ve gone for a spicy version).
Blend into a thin batter, then stand for a few hours (or in my case, overnight in the fridge in a Tupperware container – if I just mixed it when I come in from work, I’d probably be eating around midnight).
Grease a baking tray, and pour the batter in. The batter should be around a centimetre or two thick. Don’t spill!
Bake in hot oven for 30 minutes, until lightly browned.
And now the first topping; baked sweet-potato slices and scrambled tofu….
Sweet potato, sliced thinly
Spring onion, likewise
Mashed firm tofu
Sweet chili dipping sauce
Brush the sweet-potato slices with vegetable oil
Put the bread in to bake, and after 10 minutes put the sweet-potato in the oven on a different tray, and bake for 20 minutes, turning once.
Heat oil in a wok, add the cumin and spring onion.
Cook briefly, then add the tofu, scramble for about 5 minutes, until thoroughly heated.
Take the bread out of the oven, cut a couple of pieces and put in a dish. Layer on the sweet potato then then tofu. Add a measure of sweet chili dipping sauce on the side of the dish.
Shovel it down, ‘cos it’s been a bloody long day and I am desperate for it to be 5.30 on Thursday, which is when I quit work for a long weekend *YAY!!*
Alternatives; I think this would work well with scrambled egg, or even a fried egg on top of the butternut squash.