Chickpea Tofu Omelette

By Dani Taylor

Chickpea Tofu Omelette

Ingredients

1 ¼ c chickpea flour

7 Tbsp nutritional yeast

1 ¾ tsp turmeric

1 ¾ tsp garlic powder

1 ¾ tsp onion powder

1 ¾ tsp baking powder

1 ¾ c extra firm tofu blended

1 ¾ c vegetables of choice (e.g., bell peppers, onions, spinach) diced

½ c tomatoes diced

½ c vegan cheese shreds

salt and pepper to taste

cooking spray

Instructions

• In a large mixing bowl, combine the chickpea flour, nutritional yeast, turmeric, garlic powder, onion powder, and baking powder. Mix well to ensure all the ingredients are evenly combined.

• Add the blended tofu to the bowl. It should be like pancake batter. Adjust the amount of water or flour to achieve the desired consistency. Season the batter with salt and pepper to taste.

• Heat some cooking spray in a non-stick frying pan over medium heat.

• Once the pan is hot, pour a cup of batter into it, swirling it around to spread evenly. Cook for about 2-3 minutes, until the edges start to firm up and the bottom is golden brown.

• Sprinkle ½ c of the diced vegetables, ¼ c tomatoes, and ¼ c vegan cheese over one-half of the omelet. Gently fold the other half over the vegetables to create a half-moon shape. Press it down gently with a spatula.

• Cook for an additional 2-3 minutes until the vegetables are slightly softened and the omelet is cooked through. Carefully flip the omelet and cook for another 1-2 minutes to ensure it's cooked evenly.

• Transfer the cooked omelet to a plate. Repeat the process with the remaining batter and vegetables to make three more omelets.

• Put the mixture into Tupperware and put it in the fridge. You can also store it in the freezer to keep it fresher longer.

Servings: 4

Calories 332

Fat 11g

Carbohydrates 31g

Protein 26g