We think that if 'luncheon' is the formal word for 'lunch', then 'bruncheon' should be the formal word for 'brunch'. Now that we've got that out of the way, we think you should make this recipe for bruncheon as soon as you can!
Ingredients
For the mushrooms
- 100 g mushrooms
- 1 tbsp light soy sauce
- 5 drops liquid smoke (optional)
- 1 tbsp olive oil
For the omelettes
- 1 300g pack silken tofu
- 2 tbsp cornflour
- 4 tbsp plain flour
- pinch turmeric (optional)
- 8 cherry tomatoes
- 2 tbsp plant-based butter (for cooking)
- 100 g grated plant-based cheddar
- Sea salt and black pepper
To serve
- Handful of chives
- 2 spring onions
Instructions
- Cook the mushrooms• Thinly slice the mushrooms and spoon into a mixing bowl• Add the soy sauce, liquid smoke (if using) and olive oil• Mix well to ensure all of the mushrooms are coated in the liquid• Spread out on a baking tray and bake in the oven for7-8minutes until golden and crisp• Once cooked, remove from the oven and set aside until needed
- Make the omelette mixture• Drain the tofu and place it in a powerful blender along with the cornflour, plain flour, nooch and turmeric (if using)• Blend until a smooth batter forms• Season with salt and pepper• Cut the tomatoes into small pieces
- Prepare the ingredients to serve• Thinly slice the chives and trim and slice the spring onions
- Cook the omelettes• Heat 1 tablespoon of the butter in a frying pan over a medium heat• Once melted, add half of the tofu mixture and spread it out in the pan• Cook for 1-2minutes, until slightly setting, then scatter over half of the mushrooms, chopped tomatoes, and grated cheese• Cook for 3 more minutes, until the mixture has set, then flip one side over the other to create a half-moon shape• Slide onto a plate and repeat this process to make the second omelette
- Time to serve• Scatter the omelettes with the chives and spring onions before serving