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Vegan Tofu Omelette
Today, I will share my delicious vegan tofu omelette recipe that is so easy and can be made in less than 10 minutes. In my busy life, when I don't have enough time to cook, I quickly make this and serve it on my plate.
Equipment
- 1 Non-stick Skillet or Frying Pan for cooking the omelette
- 1 Spatula for flipping and serving the omelette
- 1 Mixing bowl for combining the ingredients
- 1 Fork or Whisk for mashing the tofu and mixing
- 1 Measuring Cups and Spoons for accurate measurements of ingredients
- 1 Knife and Cutting Board for chopping vegetables (if included in your omelette
Ingredients
- 150 grams crumbled tofu
- 1 small onion
- 1 medium tomato
- 1/4 small green capsicum
- ¼ small yellow capsicum
- 1 green chilli
- 1-2 button mushrooms
- 5-6 fresh coriander sprigs
- 1 cup gram flour (besan)
- 1 tbsp nutritional yeast
- 1 tsp turmeric powder
- salt to taste
- 1½ cups coconut milk
- Creamy peanut butter for greasing
- Tomato ketchup for serving
Instructions
- Chop onion and tomato, set them aside. Finely chop green capsicum and yellow capsicum. Set them aside.
- Finely chop green chilli and cut the button mushrooms. Finely chop coriander sprigs. Set aside.
- In a blender jostle, include gram flour, dietary yeast, turmeric powder, shake salt, coconut drain, tofu and mix till smooth.
- Warm an press tawa, take shelled nut butter in a muslin cloth potli and rub on best of the hot tawa.
- Include a parcel of the arranged hitter and spread it somewhat to make a little circle. Put a parcel of the chopped vegetables and press it delicately.
- Cover and cook on medium warm till the underside turns brilliant brown. Overlay in half and exchange on to a serving plate.
- Serve hot with tomato ketchup.
Notes
This vegan tofu omelet recipe is quick and easy, taking less than 10 minutes to prepare.
