Tofu Omelette

Name: Tofu Omelette
Yield: Serves 2
Ingredients: 1 tsp Himalayan black salt (kala namak), or to taste (optional); 4 tbsp chickpea (gram) flour; Spinach: add a few spoonfuls of cooked spinach leaves.; 1–2 tbsp light olive oil or Vegan Butter (Homemade, or store-bought); Fresh herbs: add 2–3 tbsp chopped fresh herbs of your choice: parsley, chives, tarragon, dill.; sea salt and freshly ground black pepper, to taste; Cheese: some ‘Melting Cheese’ slices, 3–4 spoonfuls of ‘Cheese’ Sauce, or a little vegan ‘Parmesan’.; Mushroom: fry 50 g (2 oz) sliced button mushrooms in 1 tbsp vegan butter or olive oil for 2–3 minutes, or until tender.; 2 tbsp nutritional yeast; 2 garlic cloves, crushed; 225 g (8 oz) silken tofu, iquid discarded but not fully drained; ½ tsp ground turmeric; 1 tbsp cornflour (cornstarch); Asparagus: lightly steam a small handful of tender asparagus tips for 4–5 minutes in a little water in a pan, or in the microwave, until just tender.; 2 tbsp light olive oil

Preparation info

Serves
2

Difficulty
Easy

Appears in

Rose Elliot's Complete Vegan

By Rose Elliot

Published 2019

About

Ingredients

225 g (8 oz) silken tofu, iquid discarded but not fully drained
2 garlic cloves

Vegan
Breakfast
Brunch

Method

Put the tofu into a food processor or a mixing bowl and add all the other ingredients. You can go easy on the black salt or omit it if you are not sure you will like it. Alternatively, add it gradually, tasting, once the mixture is blended.

Process or mix well until you have a beautifully smooth, pale golden mixture. If it seems very thick, mix in 1 tablespoon water – you want a texture