India meets Mexico meets your favorite American diner in this fusion of cultures and savory flavors. My inspiration for this recipe was obviously pulled from all over the place with an emphasis on filling, plant-based proteins of several varieties.
This recipe highlights lentils (in the form of flour), tofu, nutritional yeast, and dark kale. It may sound like the beginning of a “stereotypical vegan” recipe, but this recipe is far from typical. Although the ingredients it contains are quite commonplace in the plant-based world, they are combined in a way that will excite the mind and the palate.
I started with my own take on an Indian dosa, which is similar to a crêpe and made of fermented rice and lentil flour. I opted out of using any rice flour and skipped the fermentation process, so my dosa is not quite traditional, but that suits the nature of this dish. For my filling, I attempted to create a veganized scramble by frying up some veggies, tofu, and spices.
The toppings are where you can have a bit of fun and go in any cultural direction that you choose. Want a more classic breakfast burrito? Add some shredded vegan cheese. For Mexican flavor, add guac and diced tomatoes. For more Indian flair, perhaps some mango pickles (which are absolutely delicious) or coriander chutney.
Or just leave the recipe as is and enjoy its simplicity. Have it for breakfast or serve it at your next brunch gathering to impress your friends and show off your worldliness. Keep the recipe on hand any time you need a quick and easy dinner. No matter how or when you eat this dosa-rito, I hope you enjoy the final result.
Open-Faced Breakfast Dosa-rito
- 3 tablespoons red lentil flour
- 1 tablespoon + 1 teaspoon vegan butter, divided
- 4 tablespoons filtered water
- 1/8 cup white onions, sliced
- 1/2 teaspoon brown sugar
- 2 oz. firm tofu
- 1/2 tablespoon nutritional yeast
- 1/2 teaspoon garam masala
- 1/4 teaspoon salt
- 1 tablespoon salsa
- 1/8 cup kale, chopped
1. Whisk together flour, 1 tablespoon butter, and water until smooth.
2. Pour onto greased or non-stick crepe pan or large frying pan over high heat.
3. Cook for about 45 seconds on one side, then flip and repeat on the other side. Remove from heat.
4. In a separate pan, heat remaining butter on medium-high. Add onions and brown sugar and cover. Lower heat and let onions sweat for about 5 minutes or until caramelized.
5. Meanwhile, in a small bowl, cube and mash tofu. Add nutritional yeast, garam masala, and salt. Stir well, then add to pan along with onions, and increase heat to medium-high. Continue to cook for about 3 minutes, stirring regularly.
6. Add salsa and kale to pan. Cook for about 2-3 minutes more, until the kale is wilted. Remove scramble from heat and gently scoop into the center of your dosa.
7. Top with desired condiments and serve.
Also by Quincy: Vegan Irish Vegetable Boxty
Related: Best Vegan Grain-Free Overnight Oats
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Photos: Quincy Malesovas