Breakfast is my favorite meal of the day, so naturally eggs are one of the things I used to absolutely love before I went vegan. And tofu scramble is great, sure, but it can get a bit monotone, so heres another fun option!
Sure, it doesn’t taste exactly like a traditional omelette, but it’s still delicious, healthy, and full of protein! (Also, if you pre-make the batter it’ll only take you about five minutes to make in the morning!)
Ingredients:
- 1 onion, sautéed
- 400 grams firm Tofu (One Block)
- 50 grams chickpea flour (6-7 tbsp)
- ½ cup unsweetened almond milk
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tbsp corn starch
- 1 tbsp miso paste
- 1 tsp dijon mustard
- 1 tbsp lemon juice or apple cider vinegar
- 2 tbsp nutritional yeast (optional)
- Turmeric
- Onion powder
- Garlic powder
- Ground cumin
- A bit of smoked paprika
- Kala Namak (Black salt that tastes like egg, optional)
- Salt and pepper
Instructions:
- Sautee your onion, and blend it with all the other ingredients until you achieve a smooth consistency that resembles pancake batter. Depending on your choice of tofu, you may have to add more or less milk or chickpea flour.
- Heat some oil (in a non stick pan) on low – medium heat, and let the omelette cook on one side for 4 minutes, then flip and cook for another minute.
- Serve with sautéed vegetables, caramelized onions (my fav), vegan cheese, hot sauce, and anything else you want!
- Enjoy!
Love, Mira xx
