This omelette is by far one of the tastiest things you can make for breakfast! The chickpea flour combined with silken tofu creates the fluffiest texture so close to a regular egg omelette!
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Duration20 minutesmins
Cook Time10 minutesmins
Prep Time10 minutesmins
Servings1
Ingredients
Omelette
1/2block of silken tofuabout 150g Please don’t sub it with the regular firm tofu as it won’t work!
1/2cupof chickpea flouralso called Gram flour
1/2cupof water
3tbspof nutritional yeast
1/2tspof salt
1/2tspof turmeric powderfor color
1tspof baking powder
A dash of oil for cooking
Filling
1/2avocado
A squeeze of lime juice
Salt and pepper to season
About 150g of chestnut mushrooms sliced
A generous handful of finely chopped kale
1garlic clove crushed
A dash of soy sauce
Optional: Some cashew cream cheese or any other vegan cheese of your choice
Instructions
Place all the ingredients for the omelette Into a blender and blend util smooth and creamy. Let the batter sit in the blender for 5 minutes, this will help to thicken it up. Heat up a dash of oil into a large non stick pan. Once hot pour in the batter and try to create a round shape. Cover the pan with a lid and cook the omelette for about 5 minutes on the first side. Flip on the other side and cook for another 2-3 minutes. In the meantime in separate pan add a touch of oil and the crushed garlic. Cook the garlic on a low heat for only a couple of minutes. Add in the sliced mushrooms and chopped kale. Add the soy sauce and cook for 5-8 minutes on a medium heat until all the water from the mushrooms has evaporated.
Serve the omelette in a large plate. In a small bowl mash the avocado with a fork and add the lemon juice, salt and pepper. Spread the guacamole onto the omelette, add the mushrooms and kale and top it with some cashew cream cheese. Enjoy while still warm!
This recipe was republished with permission from HappySkinKitchen. Find the original recipe here.