Prep the Vegetables: Dice the carrot into small pieces. Boil the potatoes until soft, then mash them. Finely chop the green onion, separating the white parts from the greens (reserve the greens for garnish).

Make the Batter: In a large mixing bowl, combine the crumbled tofu, mashed potatoes, diced carrot, chickpea flour, all-purpose flour, minced garlic, nutritional yeast, turmeric, salt, and pepper. Slowly add the plant-based milk or water and mix until a thick batter forms.

Cook the Galette: Heat 2 tablespoons of vegetable oil in a large skillet over medium-low heat. Spoon half of the batter into the pan, pressing it into a round pancake-like shape. Cook for about 6 minutes, until the bottom is crispy and golden. Gently shake the pan to ensure the galette isn’t sticking.

Flip and Cook: Carefully flip the galette using a plate or spatula, and cook the other side for another 5-6 minutes until golden brown.

Serve: Garnish with the reserved green onions and serve with soy sauce or your favorite dipping sauce.