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
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.
Equipment
Ingredients
Base
- 300 g silken tofu
- 1 cup chickpea flour (besan)
- ⅔ cup water
- ⅓ cup nutritional yeast
- ½ tsp Kala namak
- ¼ tsp ground turmeric
- 1 tsp garlic powder
Veggies
- ½ cup frozen peas
- 1 cup baby spinach
- 3 white 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.
