Vegan Tofu Omelette

Ingredients

• 300 g firm tofu
• 40 g carrot
• 20 g spring onion
• 0.25 tsp black salt
• 0.25 tsp black pepper
• 1 tbsp nutritional yeast
• 0.25 tsp turmeric
• 30 g chickpea flour (The source gives a range of 30–40 g; 30 g is used as the listed lower bound.)
• 100 ml soy milk
• 1 tbsp cooking oil
• 50 g vegan cheese

Steps

1. 1

   Prepare the firm tofu, carrot, and spring onion. The source does not specify how finely to chop the vegetables or whether to mash the tofu.

2. 2

   Combine the tofu, carrot, spring onion, black salt, black pepper, nutritional yeast, turmeric, chickpea flour, and soy milk to make the omelette mixture. The source does not show or specify a mixing technique.

3. 3

   Heat the cooking oil in a pan over medium heat.

4. 4

   Add the tofu mixture to the pan and fry over medium heat for about 5–8 minutes.

5. 5

   Add the vegan cheese. Continue frying until the omelette is golden brown and crispy and the cheese has melted.

Notes

The source does not specify how the tofu mixture is shaped, when during frying the cheese is added, or whether the omelette is flipped. Chickpea flour is shown as 30–40 g; the ingredient quantity uses the lower end of that range.

Nutrition per serving

• breakfast
• vegan
• egg-free
• dairy-free
• gluten-free
• pan-fried
• savory