Step 1: In a bowl, whisk together besan, soy milk, 1/4 tsp turmeric, 1/4 tsp cumin powder, and 1/4 tsp salt with about 100ml water to form a smooth, lump-free batter of pouring consistency. Set aside.

Step 2: Crumble the tofu into small pieces. Dice 25g of the onion and 25g of the bell pepper. Finely chop 25g spinach, 2.5g green chili, and 2.5g ginger. In a separate bowl, mix the crumbled tofu with the diced onion, bell pepper, chopped spinach, green chili, ginger, and remaining 1/4 tsp turmeric, 1/4 tsp cumin powder, and 1/4 tsp salt. This is your scramble filling.

Step 3: Heat 2g oil in a non-stick pan over medium heat. Add the tofu scramble mixture and cook for 3-4 minutes, stirring occasionally, until vegetables are tender-crisp. Remove from pan and set aside.

Step 4: Heat 1.5g oil in the same pan over medium heat. Pour a ladleful of besan batter onto the pan and spread it thinly in a circular motion to form a cheela (pancake). Cook for 2 minutes until edges start to crisp.

Step 5: Flip the cheela, drizzle 1.5g oil around the edges, and cook for another 2 minutes until golden brown and cooked through. Repeat for the second cheela. Serve the besan cheelas with the spiced tofu scramble filling.