INGREDIENTS
2
Garlic cloves
1
Shallot, medium
300 g
Spinach, fresh
1
Unwaxed lemon, zest of
2 tbsp
Lemon juice
250 g
All purpose flour
1
Black pepper
1/4 tsp
Nutmeg, ground
1 tbsp
Nutritional yeast
1/2 tsp
Salt
1
level tsp Sea salt
1
Olive oil
15 milliliters
Olive oil
120 milliliters
Water, hot
200 g
firm (cotton) tofu
30 milliliters
reduced aquafaba* (optional)