Whipped Tofu Omelette
The tofu cream mixture makes fluffy omelets! The cream needs a bit of binding so we add some flour to help. Use all purpose or chickpea flour.
Servings: 1
Ingredients
- 1/2 cup savory tofu mixture
- 2 teaspoons Cornstarch*
- 1/4 teaspoon oregano
- dashes of turmeric and Kala namak
- 1/4 teaspoon baking powder
- salt and pepper to taste
- 2 tablespoons chopped onion
- 2 tablespoons chopped bell pepper
- 1 small mushroom thinly sliced
- vegan cheese to taste
Instructions
- Mix together the tofu mixture, cornstarch , turmeric, Kala namak, oregano, baking powder, salt, and pepper.
- Heat a skillet over medium heat and add a little bit of oil. Sprinkle the onion, peppers, and mushrooms onto the skillet, and cook for a minute. Sprinkle vegan cheese on top, then drizzle the tofu mixture all over the veggies, and spread it out with a spatula.
- Cover, and cook 4 to 5 minutes, reducing to medium-low during the last minute of cooking. Cook until the edges get golden and the top is set, then sprinkle more kala namak, if desired, fold the omelette, and serve with toasted bread or however you like.
Video
Notes
* the original pdf on the YouTube video, uses flour as thickener, I’ve tested this several times and starch makes the omelet more sturdy.
Nutritional information is for the whole recipe, which makes 1 serving.
Nutrition
Calories: 114kcal | Carbohydrates: 14g | Protein: 8g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 10mg | Potassium: 461mg | Fiber: 1g | Sugar: 4g | Vitamin A: 591IU | Vitamin C: 26mg | Calcium: 96mg | Iron: 2mg