Baked Tofu Socca Sandwich
Besan flour is my new favourite ingredient. Right now I’m making Socca at least twice a week. You’ve seen me use it in different ways here, here and here. You can easily find it called chickpea flour at Whole foods, Planet organic and even in the health food section in Loblaws. I buy it in large bags for half the price in Indian grocery stores though and that’s where you’ll find it called besan flour.
I’ve sort of mastered my own method to Socca and make it according to what I have on hand. Today……
Spicy Red Pepper Socca
1 1/2 cups besan flour (chickpea flour)
1/3 cup quinoa flour (or another flour)
1/3 cup corn flour (or another flour)
2 t salt
1/2 red pepper chopped finely
2 T canned chipolte chopped fine (in a pinch sub tomato paste mixed with 1 tsp chili powder)
1 hot pepper chopped fine
2 cups fresh spinach chopped fine
1 t chili powder
1/2 tsp paprika
2 t cumin
1 cup milk
1 cup water
If you’re not handy with the knife then you can always put your veggies in a food processor and pulse until fine, just be careful not to turn them into mush.
Combine all ingredients until you have a smooth texture that resembles pancake batter.
Spray a medium non-stick frying pan with Pam or 1 tsp olive oil and add 1/2 cup of batter. Spread the batter out thinly and let the bottom of the socca brown and get crispy before flipping. Continue lightly frying until you think the soccer is over done……it’s not. It should be dark in colour once removed and left to cool.
Freeze and defrost one 300 g package of extra firm tofu
1/2 T each paprika, cumin and chili
1 t salt
Squeeze all the liquid out of the tofu and slice into 1 inch pieces length wise. Add all spices to a small bowl and coat each piece of tofu well.
Bake on a parchment lined baking sheet at 425 F until tofu starts to darken and get crispy.
Layer the Socca with lettuce, sliced tomatoes, spicy mustard and baked tofu. hummus would be dope with this! Saying dope makes me feel cool 🙂
There are so many different directions you can go with this recipe. The socca can be changed up with different herbs, spices, oils and even different flours. Change the sandwich by adding chicken, shrimp, roasted veggies, tuna or whatever your imagination can think up.
As far as nutritional value goes, you have a flat bread that is high in protein and fibre with all the added benefits of chick peas. Low in fat with little to no sugar and……
tastes totally dope!