Difficulty: Easy
Serves 1
You may have seen my recent post about The Salt Box, your new fave purveyors of salty goodness. And let me tell you, if you’re not using their No. 8 Indian Black Salt, you are missing out on turning your vegan meals into eggy masterpieces, just like my Eggy Omelette!
You really can fill this baby with whatever you want, and because it’s gluten and nut free, just about anybody can enjoy this epic breakfast. I reckon you’ll want to make it for every meal.
Ingredients
- 150g silken tofu
- 1/2 cup chickpea flour
- 1 teaspoon The Salt Box No. 8 Indian Black Salt
- 1/2 cup non-dairy milk
- 1 clove garlic, crushed
- 1/4 cup nutritional yeast
- 1 teaspoon olive oil
- 1 small tomato, chopped
- 1/2 cup vegan cheese, grated (optional)
- Sliced spring onion to serve
Method
- Chuck the silken tofu, chickpea flour, Indian black salt, non-dairy milk and nutritional yeast to a blender of food processor and process until smooth.
- Add the olive oil to a large frypan over medium-high heat.
- Pour the batter into the frypan and spread out evenly with a spatula.
- Add the tomato and vegan cheese in a strip down the middle of the frypan and continue to cook until the edges of the omelette are crispy.
- Fold the omelette either side of the filling over the middle and gently slide onto a plate.
- Sprinkle with spring onion and serve.
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