In recent months we have seen that more and more we have regular readers, and followers, who choose to eat vegetarian or vegan. You can find details of five vegetarian meal choices here, and five vegan choices here but, there are of course more than these within the blog!
100g medium tofu
1 1⁄2 tablespoons soy milk
1 tablespoon nutritional yeast flakes
Pinch of ground turmeric
Pinch of freshly ground black pepper
Pinch of sea salt
Pinch of Kala Namak (Himalayan black salt)
1 teaspoon olive oil
1 button mushroom, sliced
4 cherry tomatoes, halved
A handful of baby spinach leaves
Snow pea sprouts
Toasted sourdough slices (optional)
Lemon wedges (optional)
1. Place the rice flour or besan, tofu, soy milk, nutritional yeast, spices, and salts in a blender and blend until smooth.
2. Heat the oil in a small non-stick frying pan over medium-high heat and pour the omelette mixture into the pan. Add the mushroom, tomato, and spinach and fry the omelette for 3 minutes or until the bottom is golden and cooked through. Gently fold the in half and continue to cook for a further minute (see Tips).
3. Top with chili flakes, snow pea sprouts and a drizzle of olive oil and serve with sourdough toast and lemon wedges for squeezing over, if you like.
Make sure your omelette is completely cooked through before attempting to fold it in half. If your omelette doesn’t hold its shape, don’t worry – it will still taste absolutely delicious!
All the best Jan