Vegan Omelette
My delicious vegan omelette - ready in a flash for a quick lunch or breakfast! Made without chickpeas, so the texture is smooth, creamy, light and fluffy!
otherbreakfast
⚠ Contains allergens
soy
#nut-free
Ingredients
Main Batter
- 180 g extra firm tofu— drained
- 120 ml soy milk— unflavoured and unsweetened
- 2 tbsp coldpressed rapeseed oil or vegetable oil
- 4 tbsp rice starch— also known as rice flour
- 1.5 tbsp potato starch
- pinch turmeric— optional
- 1/2 tsp fine sea salt
- 2 tsp vegan butter
Filling & Toppings
- pinch kala namak— optional
- 100 g baby spinach
- 40 g vegan shredded cheese
- fresh chives— finely chopped
- pinch ground black pepper
To see full recipe:
View the original recipe by School Night Vegan ↗How it's validated
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