Chickpea Tofu Omelet

A non dairy version of the omelet; this one tastes much better than cheese omelet because of the texture of tofu. Some people can’t figure it out that I never used eggs

2 cups chickpea flour
¼cup chopped tomatoes
½ cup finely chopped celery
1 teaspoon sugar
1 ¼ teaspoon of salt
1 chopped green chilli
½ cup of crumbled firm Tofu
1 teaspoon of nutritional yeast (optional)or Hing
1 teaspoon of chilli powder
1 teaspoon of turmeric powder
½ cup cilantro
almond milk to make smooth batter
Oil  for cooking

Please check (Measurements)

Process: Crumble the tofu. Mix all the ingredients except oil and water in a mixing bowl. Add gradually warm almond milk and whisk the mixture to get a medium pouring consistency batter.
Heat on medium temperature a non stick pan with 1 teaspoon of oil, take a big spoonful of batter and pour it on the pan. Spread the batter little bit. Cook for 5 minutes on one side and once it turns golden brown flip it to other end. Put some drops of more oil at the edges and let it cook for another 5 minutes.
Repeat for all sessions same way. Best to eat as a Bread sandwich

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