A new version of Vegan omelette. Made from tofu and chickpea flour. I like tapioca starch, it gives my omelette a nice texture. But you can skip it or use corn starch or any other starch.
1 cup of chickpeas flour
1/2 tsp of turmeric powder
1 tsp of garlic powder
1 block of silken tofu
2 tbsp of tapioca flour
1 tsp cumin powder
Handful of chopped parsley, chopped
1 small red bell pepper, chopped
2 tbsp of nutritional yeast
1 1/2 cup of water or soymilk
First mix the dry ingredients, chickpea flour, nutritional yeast, garlic powder, tapioca flour, turmeric and cumin powder.
Now add water and tofu to the blender, and blend until smooth. Add the tofu mixture to the dry ingredients. Stir in the chopped parsley and red bell pepper, and whisk until you get a nice batter without bubbles. You can add more water if needed.
Over medium low heat, place a frying pan, coat with little oil, and pour about 1/2 a cup of the batter. Cook on one side for 2 to 3 minutes. Flip and cook on the other side. Do the same with the remaining batter.
I served mine with stir-fried black dry mushrooms, 3 bell peppers, red onion and sliced fresh tomato.
And black olives.
You can use fresh mushrooms, and add more vegetables such as green beans, celery, cabbage ect….
You can also serve with avocado, cherry tomorrow, Vegan mayonnaise or any sauce you like.
Note: instead of tapioca flour you can use corn starch. If you don’t have nutritional yeast it’s ok, just use more herbs to it.