Slightly crisp around the edges but soft and pliable in the centre, these vegan omelettes are a wholesome breakfast to set you up for the day. Making one big omelette is an option here or make mini pikelet sizes to serve as a nibble.
Ingredients
| 200 g | Soft tofu (Main) |
| ¼ cup | Hummus |
| 1 | Garlic clove, crushed |
| 2 Tbsp | Nutritional yeast (Main) |
| ½ cup | Chickpea flour |
| ¼ tsp | Ground paprika |
| 1 pinch | Salt |
| ¼ cup | Water |
| 1 Tbsp | Vegetable oil, for cooking |
Topping
| 1 Tbsp | Vegetable oil |
| 1 | Finely sliced spring onion |
| 200 g | Sliced mushrooms (Main) |
| ½ cup | Cherry tomatoes (Main) |
| ½ handful | Baby rocket |
| ½ cup | Vegan cheese (Main) |
| 1 small handful | Basil leaves |
| 1 pinch | Salt and freshly ground black pepper |
| 1 tsp | Cashew butter, to serve |
Directions
- For the omelette, in a kitchen processor place the tofu, hummus, garlic, yeast, flour, paprika, salt and water. Blend until well combined.
- In a medium-sized frying pan heat a little oil. Add half the mixture, spreading it around. Cook for 5 minutes until set, turn the omelette and cook the other side for a couple of minutes. Place on to a serving plate. Using the remainder of the mixture make a second omelette.
- For the topping, heat the oil. Add the spring onion and mushrooms, cooking for a few minutes until softened. Spoon over the omelettes. Add the cherry tomatoes, rocket, cheese and basil leaves.
- Season with salt and pepper. Serve with a dollop of cashew butter.