There is no need for you to miss the satiating flavours of an omelette, just because you don’t eat eggs. This delicious tofu version is a must try vegan recipe.
– makes 8 omelettes
400 g extra firm tofu
1 cup non-dairy milk
2 tsp turmeric powder
1 tsp baking powder
salt to taste
300 g baby spinach, chopped
8 mushroom caps, sliced
8 mini sweet peppers, diced
2 cloves of garlic, minced
1 Tbsp extra virgin olive oil
salt & pepper to taste
dash of oregano
Pre-heat oven to 95º C.
In a food processor, combine omelette ingredients and process until smooth.
Using a non-stick pan on medium heat add ⅓ cup omelette batter to pan and cook for 5-7 minutes, until golden and edges easily lift. Carefully flip omelette and cook for another 2-3 minutes. Keep omelettes warm in pre-heated oven for about 5 minutes while preparing your filling.
In a pan on medium-high heat, add olive oil, garlic, diced peppers and mushrooms. Saute for 5 minutes. Toss in spinach and steam until wilted. Add salt, pepper, and oregano to taste.
Place omelette on plate, add the filling to one half and fold over.
These are delectably healthy and make a complete balanced vegan breakfast.
Thank you to Elisa at ‘Eating Whole’.
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