Vegan open omelettes
( MAKES 2 )
Photo by Babiche Martens
Slightly crisp around the edges but soft and pliable in the centre, these vegan omelettes are a wholesome breakfast to set you up for the day. Making one big omelette is an option here or make mini pikelet sizes to serve as a nibble.
|200 g||Soft tofu|
|1||Garlic clove, crushed|
|2 Tbsp||Nutritional yeast|
|½ cup||Chickpea flour|
|¼ tsp||Ground paprika|
|1 Tbsp||Vegetable oil, for cooking|
- For the omelette, in a kitchen processor place the tofu, hummus, garlic, yeast, flour, paprika, salt and water. Blend until well combined.
- In a medium-sized frying pan heat a little oil. Add half the mixture, spreading it around. Cook for 5 minutes until set, turn the omelette and cook the other side for a couple of minutes. Place on to a serving plate. Using the remainder of the mixture make a second omelette.
- For the topping, heat the oil. Add the spring onion and mushrooms, cooking for a few minutes until softened. Spoon over the omelettes. Add the cherry tomatoes, rocket, cheese and basil leaves.
- Season with salt and pepper. Serve with a dollop of cashew butter.