Mushroom & Tomato Omelette
I have been making vegan fried eggs and scrambled eggs for some time, but it was only when I had perfected these that I thought about making a vegan omelette. So, here it is! I have added tofu for an...
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Cooking tools:
- Blender
- Kitchen scale
- Nonstick skillet
- Stove
- Spatula
- Measuring spoon
- Chef's knife
- Cutting board
- Toaster
- Plate
Ingredients
- 25g rice flour or besan (chickpea flour)
- 100g medium tofu
- 1 1⁄2 tablespoons soy milk
- 1 tablespoon nutritional yeast flakes
- Pinch of ground turmeric
- Pinch of freshly ground black pepper
- Pinch of sea salt
- Pinch of Kala Namak (Himalayan black salt) (see Tips)
- 1 teaspoon olive oil
- 1 button mushroom, sliced
- 4 cherry tomatoes, halved
- A handful of baby spinach leaves
- Chili flakes
- Snow pea sprouts
- Olive oil
- Toasted sourdough slices (optional)
- Lemon wedges (optional)
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