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- Serves: 1
- Preparation: 10
- Cooking: 5
- Ready: 15
This is a no egg omelette and a perfect vegan breakfast or brunch idea.
For the omelette
- ½ block tofu
- 1 teaspoon kala namak
- 1 teaspoon turmeric
- 1 teaspoon garlic and onion powder
- 1 tablespoon nutritional yeast
- 2 tablespoon vegan yogurt
- 1 cup chickpea flour
- 1¼ cup water
- ¼ teaspoon baking powder
For the toppings
- vegan cream cheese
- 1 red pepper
- ½ white onion
- mushrooms (about 1 cup, sliced)
Chop the mushroom and peppers into bite sized pieces and finely chop the onion.
Heat some oil in a pan and add the mushrooms, pepper and onions, then crumble in half a block of tofu. Add turmeric and nutritional yeast. Add half of your garlic and onion powder.
Mix everything together and cook for a couple of minutes on low heat.
Add the rest of your turmeric, garlic powder, nutritional yeast, baking powder and vegan yogurt to the chickpea flower.
Add some water to the dry ingredients and mix and whisk altogether until it’s smooth and not lumpy.
Add a thin spread of the fried ingredients to a small pan with some oil. Pour the chickpea batter over the top until the mixture is covered. When the edges are solid, flip the omelette over and cook on the other side.
You can garnish it with whatever toppings you like – vegan cream cheese and chives works a treat.
Recipe courtesy of #FoodWithFriends by Gabrielle Aplin
Check out lots of other recipes in the #FoodWithFriends channel: gafoodwithfriends.tumblr.com
“I love food & I love sharing it with my friends so I thought I would combine the two & share some of my favourite vegan recipes with you all. Enjoy! x”
Watch the full recipe video here.