Silken Tofu Chickpea Crepes
Ingredients
Omelette
- 1/2 block silken tofu (about 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
- dash of oil
Filling
- 1/2 avocado
- squeeze of lime juice
- salt and pepper
Mushrooms and kale
- 150g chestnut mushrooms
- generous handful of kale
- 1 garlic clove
- dash of soy sauce
Optional additions
- cashew cream cheese or other vegan cheese
Preparation
Place all omelette ingredients in a blender and blend until smooth and creamy. Let the batter sit for 5 minutes.
Heat a dash of oil in a large non-stick pan. Pour in the batter and shape into a round. Cover and cook for 5 minutes on one side.
Flip the omelette and cook for another 2-3 minutes.
In a separate pan, heat a touch of oil and add crushed garlic. Cook on low heat for 2 minutes.
Add sliced mushrooms, chopped kale, and soy sauce. Cook for 5-8 minutes until water evaporates.
Mash avocado with lime juice, salt, and pepper.
Spread the avocado mixture on the omelette, add mushrooms and kale, and top with cashew cream cheese. Serve warm.
