1/2 block firm Tofu (8 oz.)
1/4 cup Chick-pea Flour
1/4 cup Nutritional Yeast
1/8 tsp Tumeric
½ tsp. salt
½ tsp. coriander powder
1 tsp. grated fresh ginger
½ tsp. cayenne (optional)
1 Tbsp. Corn Starch (more if the omelette falls apart while flipping)
3/4 cup soy milk
Oil for cooking the omelette
1/2 cup finely chopped cabbage
1/4 cup grated carrots
1 cup spinach chopped
1 tsp. oil
½ tsp. salt
Secret Ingredient – Hold this thought while preparing this dish – “I hold nothing but love in my heart and thus ignite the spark of self-acceptance in the hearts of others.”
1. Take a smallish bowl, put all of the batter ingredients and blend with a hand blender. You can of course use any other blender, but, make sure all the ingredients are completely blended without any lumps. It should be pourable consistency. If it is too thick then add a little more soy milk.
2. Take a flat non-stick pan, put in a tsp. oil and sauté the cabbage for about 3 minutes on medium high heat. Now add the spinach and the carrots and sauté for another 2 minutes. The spinach should just be done, not too cooked.
3. Add the veggies to the omelette ingredients and mix thoroughly.
4. Now, on medium heat, put in about ¼ tsp. oil or you can spray the pan with oil and ladle the batter on the pan and spread to flatten. Cook for about 5 minutes on one side and for about 3 minutes on the other side on medium heat.
This recipe makes about 4-6 small omelettes.
View the video on how to make on our youtube channel click here