This is a savoury gram flour pancake or flatbread that contains chopped leeks and peas. It can be eaten with soups or salad but is equally delicious on its own. It is gluten free and has both protein and fibre which means that this pancake/flatbread will keep you fuller for longer.
Place all ingredients into a blender and process until smooth. Set aside.
Preheat oven to 180C. Slice tofu into 2 inch squares.
Mix tamari, olive oil and ginger into a bowl and soak each tofu square in the bowl so that it is covered with the sauce before placing on a prepared baking sheet. Sprinkle with salt and place in oven for 15 - 20 mins. When cooked remove from oven and set aside.
Place brown rice in a saucepan with sufficient water and cook until soft. Drain and set aside.
Place the aubergine and butternut squash on a baking tray, sprinkle with olive oil and place in oven for 20-30 mins or until soft. Remove and set aside.
Heat the oil in a wok and cook the onion until soft. Then add the mushrooms, courgettes, peas, and cook for 5 mins. Then add the stir fry sauce (use less of it if you do not want it too hot) and stir and cook for a further 5 mins.
Then add the rice, baked aubergine, butternut squash and tofu and stir well. Cook for further 2-3 mins.
Scoop out ingredients onto a serving dish and garnish with coriander, chopped spring onions and chopped red chilli before serving.