Plant-Based Omelette

Name: Plant-Based Omelette
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 300 g silken tofu; 1 cup chickpea flour (besan); ⅔ cup water; ⅓ cup nutritional yeast; ½ tsp Kala namak; ¼ tsp turmeric; 1 tsp garlic powder; ½ cup frozen peas; 1 cup baby spinach; 3 button mushrooms; 2 spring onions

4 steps

Prep:10minCook:10min

A protein-packed, nourishing lunch featuring a silken tofu and chickpea flour base, complemented by a medley of veggies. Perfect with tzatziki and grilled veggies.

Updated at: Thu, 21 Nov 2024 10:33:50 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories198.7 kcal (10%)

Total Fat4.1 g (6%)

Carbs22.5 g (9%)

Sugars1.6 g (2%)

Protein18.8 g (38%)

Sodium366.3 mg (18%)

Fiber5.6 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

300gsilken tofu

1 cupchickpea flour

besan

⅔ cupwater

⅓ cupnutritional yeast

½ tspkala namak

¼ tspturmeric

1 tspgarlic powder

½ cupfrozen peas

1 cupbaby spinach

3button mushrooms

2spring onions

Instructions

Step 1

Mash the silken tofu using a fork. Combine it with chickpea flour, water, nutritional yeast, Kala namak, turmeric, garlic powder, salt, and pepper. Stir well until thoroughly combined and let the mixture rest for 10 minutes.

Step 2

While the mixture is resting, wash and chop your vegetables. Cook the mushrooms and peas in a heated pan for around 3 minutes until they have released their juices. Add the spring onions and baby spinach and stir for another minute until the spinach leaves are wilted.

Step 3

Stir the cooked vegetables into the tofu and chickpea mixture. In a non-stick pan, add 1 tsp of olive oil and ensure it's well coated. Pour ¼ of the mixture onto the pan and flatten it. Cook until golden brown for approximately 3 minutes on each side.

Step 4

Serve the omelette with your favourite grilled veggies or salad.

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