Plant-Based Omelette Delight

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 ????

Plant-Based Omelette

5 from 2 votes

A protein-packed, nourishing lunch featuring a silken tofu and chickpea flour base, complemented by a medley of veggies. Perfect with tzatziki and grilled veggies.

Sarah Cobacho (plantbaes.com)

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Prep TimePrep Time 10 minutes mins

Cook TimeCook Time 10 minutes mins

Total TimeTotal Time 20 minutes mins

Video

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Equipment

• Gold Measuring Cups and Spoons

Servings 4

Ingredients

Base

• ▢ 300 g silken tofu
• ▢ 1 cup chickpea flour (besan)
• ▢ ⅔ cup water
• ▢ ⅓ cup nutritional yeast
• ▢ ½ tsp Kala namak
• ▢ ¼ tsp turmeric
• ▢ 1 tsp garlic powder

Veggies

• ▢ ½ cup frozen peas
• ▢ 1 cup baby spinach
• ▢ 3 button mushrooms
• ▢ 2 spring onions

Instructions

• Mash the silken tofu using a fork. Combine it with chickpea flour, water, nutritional yeast, Kala namak, turmeric, garlic powder, salt, and pepper. Stir well until thoroughly combined and let the mixture rest for 10 minutes.
• While the mixture is resting, wash and chop your vegetables. Cook the mushrooms and peas in a heated pan for around 3 minutes until they have released their juices. Add the spring onions and baby spinach and stir for another minute until the spinach leaves are wilted.
• Stir the cooked vegetables into the tofu and chickpea mixture. In a non-stick pan, add 1 tsp of olive oil and ensure it’s well coated. Pour ¼ of the mixture onto the pan and flatten it. Cook until golden brown for approximately 3 minutes on each side.
• Serve the omelette with your favourite grilled veggies or salad.

Nutritional Information

Per Serving

Calories 380kcalCarbohydrates 45gProtein 33gFat 8gSodium 553mgFiber 12gVitamin A 2745IUVitamin C 10mgCalcium 114mgIron 6mg