Vegan Farinata

Farinata or socca is a sort of thin, unleavened pancake or crêpe of chickpea flour originating from Genoa and later a typical food of Liguria, from Nice to Elba Island. Traditionally it is cooked with fresh rosemary, pepper and sea salt then cut into triangular slices and served warm. I made this with asparagus and some other veggies that needed using up. It’s pretty cheap to make (especially if you used plain tofu) and it was bloody tasty! I reckon it would make great party food, thin slices served with a cold beer!

For the batter:

  • 200g Taifun Organic Tofu with Basil
  • 1 cup gram (chickpea) flour
  • 1 tsp baking powder
  • 1 tsp paprika
  • 1 tsp bouillon
  • 1 cup soya milk
  • 1 tbsp olive oil


  • Olive oil
  • 1 onion, chopped
  • 1 tsp oregano or thyme
  • 1 small head of broccoli, chopped into ½ florets
  • 12 asparagus spears

Heat the oven at 180°C and put a cast iron pan in to warm. Throw all the batter ingredients in a blender and whizz until smooth. Fry the onion in a little olive oil with some oregano or thyme until just beginning to brown. Chop the ends off the asparagus spears leaving enough length to place the tops clockwise around your pan. Steam the asparagus ends, tops and broccoli until just soft then mix the cooked onion, asparagus ends and broccoli in with the batter. Transfer the whole mix into the hot pan and place the asparagus spears clockwise around the pan – push them gently into the batter. Cook for 45 mins. Serve warm with salad.

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