Vegan Eggplant Omelette
A simple Filipino vegan omelette made with roasted eggplants and mashed squash for a delicious and rewarding breakfast!
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Stove
- Oven
- Mixing bowl
- Potato masher
- Fork
- Measuring cup
- Wooden spoon
- Skillet
- Spatula
- Serving platter
Ingredients
- 3 Eggplants, roasted and peeled
- ½ Kabocha squash, seeds removed, peeled and cubed
- ¾ cup Flour
- ½ cup Mashed extra firm tofu
- ½ tsp Salt
- 1 tbsp Vegetable Broth
- ½ tsp Turmeric powder
- ¼ cup Water
- 2 tbsp Olive Oil
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