Name: Chickpea Omelette with Smoked Tofu
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Ingredients: 100 g chickpea flour (gram flour); 200 ml unsweetened soy milk; 4 tbsp nutritional yeast (20 g); ½ tsp baking powder (2 g); ¼ tsp ground turmeric (0.6 g); ½ tsp salt (3 g); 2 tsp olive oil (10 ml); 200 g smoked tofu, cut into 5 mm dice; 2 spring onions (about 30 g), finely sliced; 1 tomato (about 100 g), deseeded and diced; 1 handful of baby spinach (about 30 g), chopped

Method

Whisk the chickpea flour, nutritional yeast, baking powder, turmeric and salt with the soy milk until smooth. Leave to rest for 5 minutes.
Heat half the oil in a non-stick frying pan over a medium heat. Fry the tofu for 4 to 5 minutes until golden, then tip it into the batter along with the spring onions, tomato and spinach.
Wipe out the pan, add half the remaining oil and lower the heat to medium-low. Pour in half the batter, spreading it into a round about 1 cm thick.
Cover and cook for 5 to 6 minutes, until the top is no longer wet and the underside is golden. Flip and cook, uncovered, for another 2 to 3 minutes until cooked through.
Repeat with the rest of the oil and batter.

Notes

Make sure the omelette is cooked all the way through. Undercooked chickpea flour tastes bitter.
Swap the salt for kala namak (black salt) for a more egg-like flavour.

Nutrition per serving

Protein: 36 g
Energy: 461 kcal
Carbs: 39 g
Fat: 18 g
Fibre: 10 g

Estimated from the ingredients listed, so anything you serve it with is extra. Carbs include fibre.

Chickpea Omelette with Smoked Tofu

Ingredients

Method

Notes

Nutrition per serving

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