Vegan Egg-Free Omelet. Not an exact replica of an egg omelet, but a delicious translation nonetheless.
Tofu Omelette
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Ingredients
- Organic extra firm tofu 100 Gram
- Milk 1/2 Cup (8 tbs) (use a little more as needed) Almond, coconut or your favorite milk can be used.
- Turmeric powder 1 Pinch
- Salt 1 Teaspoon , to taste
- Black pepper 1/4 Teaspoon , crushed
- Onion 1/4 Cup (4 tbs), finely chopped
- Tomato 1/4 Cup (4 tbs), finely chopped
- Cheese 1/4 Cup (4 tbs), shredded
- Chickpea flour 1 Tablespoon or as needed
- Margarin/Butter 1 Teaspoon
Instructions
-
GETTING READY
-
1.Take out extra moisture from the tofu by rolling it on kitchen paper towel.
-
MAKNG
-
Slice tofu into medium small chunks and blend in a blender along with chickpea flour, salt to taste, turmeric powder and milk.
-
Add more milk and a pinch of turmeric powder to get a running batter and then season with crushed pepper.
-
n a non stick pan on medium heat melt butter and pour the batter and let it cook.
-
Then flip on the other side and fill with cheese onion tomato and spinach leaves.
SERVING
-
Fold it and place on a serving plate and serve with a garnish of orange slices.
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