Tofu Omelette

This a great way of using silken tofu to make a speedy omelette batter. Pile up with your chosen filling... it's delish!

1/2 pack silken tofu

A couple of tbsp of nutritional yeast ( or use grated hard cheese of choice)

1/2 cup plant-based milk

2 tbsp of chickpea (gram flour)

A good pinch of salt & pepper

A good pinch turmeric

chilli flakes (to taste)

Olive oil

Any veggies that you have to fill or top your omelette.

I used pepper, courgette, a few stems of broccoli, red onion and fresh coriander to serve

Alternatives, tomatoes, olives, spinach, greens/ kale, mushrooms, fresh chilli.

Pop all of your batter ingredients into a bowl (or small processor) and whisk or blitz until smooth.
It should be thickish but pourable (like batter)
Get a shallow pan over medium heat and add a good drizzle. When this is warm pour in your batter.
Leave this to set, it will take about 5 minutes. Check its not burning and have a peak to see if it's nicely browning.
Chop all the bits for your filing - some can be left raw. if you are cooking any of them - quickly pan fry them in a little olive oil keeping their crunch. this will only take a few minutes.
When the tofu omelette is cooked, pile in your veggies.
They can be all over the entire omelette or you can keep to half and gently fold over.
Sprinkle with anything else you fancy like a little salt & pepper, extra chillies, fresh herbs or a handful of cheese and serve.