Vegan omelet? Yes, you can make your favorite “egg-like” breakfast meal with chickpea flour, stuffed with lots of veggies. Black salt makes it taste and smell a lot like an egg.
Kala Namak – the black salt – has a high sulfur content making it perfect for all dishes that need an “eggy” taste and smell.
Vegan Omelet
Make your favorite "egg-like" breakfast meal with chickpea flour, stuffed with lots of veggies. Black salt makes it taste and smell a lot like an egg.
Ingredients
- 200 g firm tofu
- 3 tbsp nutritional yeast
- 3 tbsp chickpea flour
- 1 tsp baking powder
- 1 tsp black salt
- a pinch of black pepper
- 1/2 tsp garlic powder
- 1/2 tsp turmeric powder
- 1 tsp Maizena
- 1 tbsp olive oil
- 3/4 cup soy milk
Instructions
- Add all ingredients to a blender and mix until smooth ( add more soy milk or water if too thick ). Let it sit for 5-10 mins.
- Heat vegan butter or vegetable oil in a nonstick pan on medium-high heat until hot. Pour in the mixture and use a spoon to make it as thin as possible. Continue cooking until it's easy to flip around.
- Flip the omelet and place the filling of your choice on one side of the omelet. Fold omelet in half and let it cook for a minute.
- Slide omelet onto a plate and serve.
Notes
For the filling add any veggies you like. I had mushrooms, onions, garlic, spinach and red bell peppers.
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