Tapioca Crepe with Scrambled Tofu and Vegetables

Ingredients

• 1/2 cup Tapioca Flour
• 1/4 cup Water
• 1 block Firm Tofu
• 1/2 teaspoon Turmeric Powder
• 1/4 teaspoon Black Salt (Kala Namak)
• 1 cup Spinach
• 1/2 cup Bell Pepper (diced)
• 1/4 cup Onion (diced)
• 1 tablespoon Olive Oil

Instructions

1. 1In a medium bowl, whisk together the 1/2 cup tapioca flour and 1/4 cup water until you have a smooth, lump-free batter. Set aside.
2. 2Place a 10-inch non-stick skillet over medium heat (350°F / 175°C). Once the pan is hot, pour about 1/4 of the tapioca batter into the center of the pan. Immediately tilt and swirl the pan to spread the batter into a thin, even circle, about 6-8 inches in diameter. Cook for 2 to 3 minutes, until the edges look set and the center is mostly opaque. Carefully flip the crepe using a spatula and cook for another 1 to 2 minutes on the other side, until lightly golden. Slide the finished crepe onto a plate and repeat with the remaining batter to make a second crepe. Set the crepes aside.
3. 3Crumble the 1 block firm tofu into a bowl. Add the 1/2 teaspoon turmeric powder and 1/4 teaspoon black salt (kala namak) and mix thoroughly until the tofu is evenly coated and has a yellow hue.
4. 4Add the 1 tablespoon olive oil to a clean 10-inch skillet and heat over medium heat (350°F / 175°C). Add the 1/4 cup diced onion and 1/2 cup diced bell pepper. Cook, stirring occasionally, for 4 to 5 minutes, until the vegetables are softened.
5. 5Add the crumbled tofu mixture to the skillet with the vegetables. Stir in the 1 cup spinach. Cook for 2 to 3 minutes, stirring occasionally, until the spinach has wilted and the tofu mixture is heated through.
6. 6To serve, place one tapioca crepe on a clean plate. Spoon half of the tofu and vegetable mixture onto one half of the crepe. Fold the crepe in half over the filling. Repeat with the second crepe and the remaining filling. Serve immediately.

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