Farinatas are Italian flatbreads that are usually made with chickpea flour. This thicker version makes for a nutrient-dense lunchtime snack. It’s basically an eggless vegan frittata that is just as quick and easy to... make as its eggy cousin. Packed with cancer-protective veggies, this farinata is a savory treat that is not only delicious but also gluten-free. If you can find toasted chickpea/garbanzo flour, it will give the farinata even more flavor. Cut into wedges and serve with either a crunchy salad sprinkled with some toasted sunflower seeds or nuts, or just eat it on its own.
Preheat the oven to 375 degrees with a heat-proof or cast-iron skillet on the middle shelf (see Chef Tips).
Beat ⅓ cup olive oil with the tofu until smooth. Gradually add in ½ cup of water, beating continuously.
Sift in the flour, baking powder, salt, and smoked paprika, if using. Beat until roughly blended. Gradually add in the remaining water, ¼ cup at a time, beating all the while until you have a thick, smooth batter the consistency of heavy cream. There should be no lumps. Fold in the kale and then the diced sweet potato.
Take the hot skillet out of the oven. Add the remaining 2 tablespoons of olive oil to the skillet and gently swirl to coat. Pour the batter into the hot skillet. Put the skillet directly into the oven and bake for 40 to 45 minutes until well risen and golden and a toothpick comes out clean.
Let the farinata cool in the pan on a rack. It will sink somewhat. Loosen the edges and turn out onto a plate. Serve in wedges warm or at room temperature.
If you don’t have a suitable cast-iron skillet, oil a deep pie plate or a 7- or 8-inch cake pan and line the bottom with parchment paper. Drizzle with 1 teaspoon of olive oil. You don’t need to heat the pan in the oven before adding the batter.
Garbanzo bean flour and gram flour (aka besan) are both chickpea flours.