Darshana Thacker Wendel
Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.see more from this author
I liked this recipe, and it worked well as leftovers for a picnic so that I had something WFPB to eat. I have to say it looked very unappetizing before baking, but once it was done, it looked just fine. It was a little bit bland and felt like it needed a little something, but I’m not sure what. That is why I only gave it 4 stars. But overall I enjoyed the recipe ~ made about 3 meals for me.
Please provide a brand of nonstick oven safe non toxic skillets. Mine is wonderful, but it is not oven safe.
I think well-seasoned cast iron might work well.
Made this for mothers day. The tofu mix has a nice texture to it. Added more spices (cumin, ancho chili powder, coriander and cilantro). Topped with jalapenos. Needs the spiciness.
What kind I substitute for the roasted red peppers?
What can I use as a substitute for wheat flour in this recipe?
This is a question not a comment. I can’t have onions or garlic. What would you recommend as a substitute for them when making this tortilla?
Thinly sliced cabbage would be great.
Can I substitute with gluten free flour?
What is the purpose of the aqua faba in this recipe?
The aquafaba acts like a vegan egg substitute. More info here: https://www.forksoverknives.com/how-tos/ingredient-iq-all-about-aquafaba/.
How many servings is this recipe for. Thanks
This is a fabulous recipe. It is time consuming but worth it.