Omelette

By Maggie Baird

OPTIONAL INGREDIENTS
Plant-based cheese (Maggie used Follow Your Heart)

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

  1. Combine the garbanzo bean flour and water to soak (3 hours to overnight, if possible – but not required)
  2. Place the block of tofu & garbanzo bean flour mixture in your blender and add in the turmeric, salt, and nutritional yeast
  3. Over medium heat, Melt a tsp of vegan butter in your pan.
  4. Once melted, pour approximately 2/3 cup of the blender mixture onto the pan and use a spatula to spread it into a round
  5. As the edges start to firmly set, flip the omelette.
  6. 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.
  7. Enjoy!