Breakfast Tomatoes

Ingredients

• 2 large tomatoes
• 1 cup chickpea flour
• 1 Tbsp nutritional yeast
• 1/2 tsp black salt (or salt)
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/8 tsp turmeric
• Black pepper (to taste)
• 1/3 cup water ((see notes))
• 2 Tbsp fresh chives (chopped)
• A little oil (to fry)

Instructions

1. 1

   You can watch the short video for visual instructions.First, slice the tomatoes into even-sized rings (about ½-inch / 1-1½ cm thick) and, depending on their size, use a knife or glass to remove the middle of the tomato rings. Set the rings aside and dice the remaining inner flesh (core and seeds) into tiny pieces.

2. 2

   Transfer the finely diced tomato to a bowl with the chickpea flour, nutritional yeast, kala namak, and all the spices.

3. 3

   Pour the water into the bowl, a little at a time, whisking between each addition. Add the chives and stir once more.The juiciness from the tomatoes should help achieve the correct medium-thick batter. However, if it's too thick, add more water, one tablespoon at a time.

4. 4

   Add a swirl of oil to a large skillet and heat over medium heat. Once hot, add as many tomato rings as you can fit in a single layer.

5. 5

   Spoon the chickpea batter into the middle of each tomato ring and cook for several minutes (3-5), flipping halfway, until both sides are set and golden.

6. 6

   Repeat with more tomato rings until no batter is left, then sprinkle them with fresh chives and enjoy!