- 5.3 oz silken tofu you can omit it, if soy-free (*see notes)
- ½ cup chickpea flour
- 1 tsp baking powder
- 100 ml non-dairy milk or water
- 2 tbsp nutritional yeast
- ½ tsp salt
- ¼ tsp Kala Namak optional for “eggy” flavor (*see notes)
- ¼ tsp onion powder
- ½ tsp paprika
- ½ tsp turmeric powder optional for yellow color
- 1–2 tbsp oil for cooking
- Sautéed mushrooms
- Mashed avocado
- 1 handful baby spinach
- Optional cheesy additions:
- vegan cheese
- vegan mozzarella
- cashew cream cheese
- vegan parmesan
- Drain the tofu very well and place along with all the other ingredients for the omelet (except the oil) into a blender. Blend until smooth and creamy, then set aside for around 3-5 minutes to allow the batter to thicken slightly. (Please do not taste the batter as chickpea flour tastes bitter when it’s raw. Once cooked it’ll lose the bitter taste and turn into pure deliciousness!)
- In the meantime, you can mash the avocado and sauté mushrooms (or any other vegetables you would like to use for the filling).
- Once the omelet batter has thickened up a bit, heat a large non-stick pan over medium-high heat and brush the bottom with a bit of oil. Once hot, pour in the batter, trying to create a round circle. Cover the pan and cook the omelet for about 4-5 minutes, or until the top looks no longer liquidy. Flip on the other side and cook for another 2-3 minutes until it is no longer soft in the middle.
- Add your desired fillings, then fold one side over so the filling is covered. (If using vegan cheese cook covered for another minute, or until the cheese has melted).
This recipe works also without the tofu, but the consistency will be firmer like pancakes. Simply skip the tofu and use only 1/4 tsp salt or 1/3 tsp Kala Namak.
Black salt, also known as Kala Namak gives this omelet an “eggy” flavor so it tastes pretty much like real eggs! However, you can also use only regular salt, just consider that Kala Namak is less salty than regular salt.
Find more of Bianca’s recipes on @biancazapatka.