Silken Tofu and Chickpea Crepes
Ingredients
- 1/2 block silken tofu (150g)
- 1/2 cup chickpea flour
- 1/2 cup water
- 3 tbsp nutritional yeast
- 1/2 tsp salt
- 1/2 tsp turmeric powder
- 1 tsp baking powder
- A dash of oil for cooking
Filling
- 1/2 avocado
- A squeeze of lime juice
- Salt and pepper to season
Mushrooms and kale
- 150g chestnut mushrooms
- A generous handful of kale
- 1 garlic clove
- A dash of soy sauce
Optional additions
- Cashew cream cheese or other vegan cheese
Preparation
Place all the ingredients for the omelette into a blender and blend until smooth and creamy. Let the batter sit in the blender for 5 minutes to thicken.
Heat a dash of oil in a large non-stick pan. Once hot, pour in the batter and shape it into a round. Cover the pan with a lid and cook for about 5 minutes on the first side.
Flip the omelette and cook for another 2-3 minutes on the other side.
In a separate pan, add a touch of oil and the crushed garlic. Cook on low heat for a couple of minutes.
Add the sliced mushrooms and chopped kale to the pan with garlic. Add soy sauce and cook for 5-8 minutes on medium heat until the water from the mushrooms evaporates.
Serve the omelette on a large plate. In a small bowl, mash the avocado with a fork and add lime juice, salt, and pepper. Spread the mixture onto the omelette, add the mushrooms and kale, and top with cashew cream cheese or other vegan cheese. Enjoy while warm.
