Tofu Omelete


1 block (around 180g) extra firm tofu, drained and pressed
120ml unsweetened soy milk
2 tbsp vegetable oil
4 tbsp rice flour
1.5 tbsp potato starch
Pinch of turmeric (optional)
2 tsp vegan butter
Pinch of kala namak (optional, but adds an eggy flavor)
100g baby spinach
40g vegan shredded cheese
Fresh chives, chopped
Salt and black pepper to taste


Blend the tofu, soy milk, oil, rice flour, potato starch, turmeric (if using), and salt in a blender until smooth. Scrape down the sides as needed.
Heat a medium non-stick pan over medium heat. Add 1 tsp vegan butter.
Pour half of the batter into the pan and swirl to coat the bottom. Let it cook for a few minutes, until the edges start to set.
Sprinkle half of the kala namak (if using) and half of the vegan cheese over one half of the omelette.
Top with half of the baby spinach.
Use a spatula to carefully fold the other half of the omelette over the filling.
Cover the pan with a lid and let it cook for another minute or two, until the cheese is melted and the omelette is cooked through.
Slide the omelette onto a plate and top with remaining chives, salt, and pepper.
Enjoy your delicious vegan omelette!

For a firmer omelette, use less soy milk or add another tablespoon of chickpea flour.
You can experiment with different fillings, such as sauteed mushrooms, roasted vegetables, or vegan sausage.
If you don’t have kala namak, you can use a little extra black salt for a similar flavor.
Make sure your pan is non-stick and well-heated before adding the batter, to prevent sticking.

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