Vegan tofu omelette
Filling omelette perfect for brunch och lunch.
Servings: 2
Calories: 427kcal
Ingredients
- 400 g silken tofu
- 400 g natural firm tofu
- 75 ml soy cream
- 1 tsp kala namak black salt
- 50 ml chickpea flour
- 1 leek
- 4 tbs chopped chives
- 200 g cherry tomatoes
- herb salt
- pepper
Instructions
- Chop the leek and chives and slice the tomatoes.
- Mix the silken tofu, chickpea flour, black salt and soy cream in a food processor until smooth.
- Mush the firm tofu and add to the mixture.
- Add the chives and leek and stir until mixed.
- Add black pepper and herb salt after taste.
- Pour one half of the batter into a heated pan and add top with the sliced tomatoes. Fry on medium heat for 10-12 minutes.
- Flip the omelette and fry a couple of minutes on the other side.
- Repeat with the rest of the batter.
- Serve with garlic sauce and top with chopped chives.
Nutrition
Calories: 427kcal | Carbohydrates: 44g | Protein: 24g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 1330mg | Potassium: 1269mg | Fiber: 5g | Sugar: 23g | Vitamin A: 1690IU | Vitamin C: 33mg | Calcium: 358mg | Iron: 5mg