By Sarah Cobacho
PLANT-BASED OMELETTE
9 steps
Prep:15minCook:20min
This one is such a convenient and nourishing lunch, packed with protein, and the combo of two kinds of beans is a feast for your microbiome! It pairs so well with some tzatziki and grilled veggies. And it’s just as good the day after, making it an even quicker lunch! Let me know if you try it at home 🤍
Updated at: Thu, 17 Aug 2023 06:03:12 GMT
Nutrition balance score
Great
Glycemic Index
47
Low
Glycemic Load
10
Moderate
Nutrition per serving
Calories198.8 kcal (10%)
Total Fat4.1 g (6%)
Carbs22.5 g (9%)
Sugars1.6 g (2%)
Protein18.8 g (38%)
Sodium424.4 mg (21%)
Fiber5.6 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Using a fork, mash the silken tofu.
Step 2
Add the chickpea flour, water, nutritional yeast, Kala namak, turmeric, garlic powder, salt, and pepper. Stir well until thoroughly combined.
Step 3
Let the mixture rest for 10 minutes.
Step 4
In the meantime, wash and chop your vegetables.
Step 5
On a heated pan, cook the mushroom and peas for around 3 minutes until they have released their juices, then add the spring onions and baby spinach and stir for another minute until the spinach leaves are wilted.
Step 6
Stir the vegetables into the tofu and chickpea mixture.
Step 7
To a non-stick pan, add 1 tsp of olive oil. Make sure it’s well coated, as you don’t want it to stick to the pan. Allow the pan to heat.
Step 8
Pour ¼ of the mixture onto the pan and flatten it. Cook until golden brown for approximately 3 minutes on each side.
Step 9
Serve with your favourite grilled veggies or salad.
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