Here are my ingredients:
1/2 cup Westsoy soy milk (containing only water and soy, no sugar or else)
1T besan or chickpea flour (to replace potato flour)
2T nutritional yeast
1t Himalayan pink salt
a pinch of turmeric powder for color
1T corn oil
2t minced fresh ginger (to replace garlic)
1 block firm organic tofu, 14oz, crumbled

May I ask you a few questions to improve in the future:
1. Would extra firm tofu be better than firm tofu? My crumbled firm tofu was a bit wet although I dried it with paper towel before crumbling.
2. Which other dishes would need Kala Namak also?
3. Which other dishes would need potato flour also?
4. What would you use instead of garlic if you cannot eat garlic? Garlic may cause bad breath, gas and diarrhea in some people (me and my family). I would be grateful for your suggestions.

Thank you. Thank you.

Thanks. I used some dried hummus mix in place of both. (Couldn’t find either which I thought was odd.) It worked great, but had to use less to avoid too much salt. Made this dish for my wife for Valentines. Lots of moving parts to manage, but it came out great. Thank you!

Hi Brian! Sorry for the confusion. You could see under my notes in the written recipe that the written recipe is the updated version from the video recipe. You could still use chickpea flour and have good result. I just learned later that potato flour might be a better option. I hope that clarifies!