Ingredients
- ½ cup garbanzo bean flour (soak with the water the night before, if possible)
- ½ cup of water
- Pack of firm tofu (drained)
- 1 tsp turmeric
- 1 tsp (divided) Kala Namak black salt
- 1 to 2 tbsp nutritional yeast
- Sprinkle of pepper (to taste)
- Plant-based butter (Maggie used Earth Balance)
- Prepared veggies (Maggie used sauteed bell peppers and onions)
Recipe
- Combine the garbanzo bean flour and water to soak (3 hours to overnight, if possible – but not required)
- Place the block of tofu & garbanzo bean flour mixture in your blender and add in the turmeric, salt, and nutritional yeast
- Over medium heat, Melt a tsp of vegan butter in your pan.
- Once melted, pour approximately 2/3 cup of the blender mixture onto the pan and use a spatula to spread it into a round
- As the edges start to firmly set, flip the omelette.
- Place the plant-based cheese and veggies on one half of the omelette and when cooked on the bottom, fold the empty other half over . Serve with your choice of add ons – avocado, salsa, potatoes.
- Enjoy!
