Scallion and Tofu Tortillita

Inspired by Mark Bittman

Serves 4

Ingredients:

1/2 cup garbanzo bean flour

1/2 cup all-purpose flour

1/2 teaspoon kosher salt

1/8 teaspoon fresh ground black pepper

1/3 cup scallion, chopped

1/2 cup baked tofu, cut into small pieces

4 tablespoons parsley, chopped

3 tablespoons mayonnaise (regular or vegan)

olive oil, as needed

Method:

In a medium bowl, combine flours, salt, and pepper.  Stir in about 3/4 a cup of water, a little at a time, until the mixture forms a somewhat thin batter.  Use more water as needed; if you are using all garbanzo bean flour, you will need a bit over a cup of water.  Set aside and allow batter to rest as long as you can, up to an hour or two if available.

Meanwhile, chop the garlic, tofu, and herbs.  Stir 1 tablespoon of the parsley into the mayonnaise and set aside.

When ready to prepare tortillitas, lightly coat the bottom of a large non-stick skillet with olive oil.  Heat skillet over medium-high heat until oil shimmers.  Add green garlic, tofu, and remaining parsley into batter and stir to combine.

Pour half the batter into the prepared skillet and use a spoon to spread the tofu around to make sure it is evenly distributed.

Cook until edges are set, about 2-3 minutes.  Use a large spatula to flip the tortillita.  Cook other side for another 2-3 minutes more, until bottom is set.  Serve immediately, topped with a dollop of the sauce.

From http://commonplacekitchen.blogspot.com