Immune-Boosting Vegan Tofu Omelette
Ingredients
- 280g firm tofu
- 120ml plant-based milk (oat milk used)
- 170g plain gf flour
- 15g tapioca flour (or sub corn flour)
- 2 tbsp nutritional yeast
- 3/4 tsp kala namak salt (optional)
- 1/2 tsp garlic powder
- 1 tsp turmeric
- 1 tbsp extra virgin olive oil
Preparation
Preheat the oven to 180°C.
Place all ingredients in a high-speed blender or food processor and blend until silky and smooth with no lumps. If the mixture is too thick, add more oat milk to achieve a pourable batter like a thick pancake mix.
Warm a non-stick frying pan over medium heat with a little oil.
Pour the mixture into the pan to coat the bottom.
Fry for a few minutes until small bubbles start to appear on the surface.
Place the frying pan in the oven for 10-15 minutes until the top is firm and golden.
Serve with your favorite filling, such as mushrooms, spinach, and sun-dried tomatoes.
