Quick Vegan Tofu Omelette
A delicious and easy-to-make vegan omelette using tofu and plant-based ingredients.
Ingredients
Main Ingredients
- 180 grams extra firm tofu, drained
- 120 milliliters unflavored, unsweetened soy milk
- 2 tablespoons cold-pressed rapeseed oil (or any vegetable oil)
- 4 tablespoons rice flour (rice starch)
- 1.5 tablespoons potato starch
- 1 pinch turmeric (optional)
- 0.5 teaspoon fine sea salt
- 2 teaspoons plant-based butter
- 1 pinch kala namak (optional)
- 100 grams tender spinach leaves
- 40 grams shredded plant-based cheese
- finely chopped fresh chives
- 1 pinch ground black pepper
Instructions
- In a bowl, crumble the tofu and mix with soy milk, oil, rice flour, potato starch, turmeric, and salt until smooth.
- Heat a non-stick skillet over medium heat and add plant-based butter.
- Pour the tofu mixture into the skillet and cook for about 5 minutes until the edges start to set.
- Add spinach, cheese, chives, and pepper, then fold the omelette in half.
- Cook for another 2-3 minutes until the cheese melts and the omelette is cooked through.
Notes
Serve hot with your favorite sauce or salad.