Vegan Omelette or Egg Butties — V30

Ingredients

• Omelette
• 175g/generous 6oz firm silken tofu (half a pack of most brands). If using a tetrapack, no need to weigh, just open the packet, tip out the tofu then slice it in half
• 2 tbsp nutritional yeast flakes (larger Tesco, Ocado, Holland & Barrett, independent health food shops)
• ¼ cup/4 tbsp chickpea flour (also known as gram or besan flour). Sold in larger supermarkets, health food shops and Asian grocers
• 1½ tsp cornflour or arrowroot
• ¼ tsp turmeric
• Large pinch smoked paprika
• ½ tsp Himalayan ‘black’ salt (adds a slightly ‘eggy’ flavour to the mixture) – or just use regular salt if you can’t find it
• 6 tbsp aquafaba (tinned chickpea or tinned white bean goo – Value type works just as well as posh healthfood shop brands)
• 1 tbsp olive oil
• Optional fillings (but feel free to invent your own!) Use one or two of these only. It’s best to prepare or cook them up first and keep hot as the omelette cooks very quickly.
• Cheese – grate some melting vegan cheese (eg Violife) into the mixture and fry the omelette
• Sundried tomatoes and basil – chop a handful of sundried tomatoes from a jar, add to the mix and serve the cooked omelette with torn fresh basil leaves