Vegan Mushroom Asparagus Omelette
Ingredients
- 6 oz extra firm tofu
- 1/3 cup oat milk
- 3 tbsp chickpea flour
- 2 tbsp nutritional yeast
- 1/4 tsp black lava salt
- 1/8 tsp turmeric
- 1/2 tsp EBTB seasoning
- 1/2 tsp dried basil or herbs of choice
- mushrooms
- red onion
- asparagus
- double cream chive cheese
- avocado
Preparation
Add the first eight ingredients to a blender and purée until smooth. It will be pretty thick.
In a cast iron skillet, sauté mushrooms, onion, and asparagus until al dente and transfer to a plate.
Wipe out the skillet and warm 1 tablespoon of olive oil. Pour in the omelette batter to cover the bottom of the pan, cover, and let cook on low heat for about 2 minutes until the top side is no longer runny.
Add in crumbled cheese and cooked vegetables, fold in half, cover, and remove from heat. Let sit for a minute to let the cheese melt.
Serve topped with avocado, hot sauce, and a side of fresh greens.
