What can one expect from a tofu omelette, though? Although not a perfect translation of an egg omelette, this dish is nevertheless tasty. The tofu gets a little fluffier and has an eggy flavour thanks to chickpea flour.
Ingredients
- 1 cup silken tofu
- 1/4 cup chickpea flour
- 2 tablespoons nutritional yeast
- 1 tablespoon cornstarch
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 cup green asparagus, trimmed and chopped
- Optional toppings: sliced cherry tomatoes, fresh herbs
Instructions
- In a blender or food processor, combine the silken tofu, chickpea flour, nutritional yeast, cornstarch, turmeric powder, garlic powder, onion powder, salt, and pepper. Blend until smooth and well combined.
- Heat the olive oil in a non-stick skillet over medium heat. Add the asparagus and sauté for about 5 minutes, until tender. Remove from the skillet and set aside.
- Pour the tofu mixture into the skillet and spread it evenly. Cook for 3-4 minutes, until the edges start to set.
- Carefully flip the omelet using a spatula and cook for another 2-3 minutes, until cooked through.
- Transfer the omelet to a serving plate and top with the sautéed asparagus. You can also add sliced cherry tomatoes and fresh herbs as desired.
- Cut the omelet into wedges and serve warm.
Nutrition Facts
- Calories: 180
- Fat: 10g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 14g
- Calcium: 150mg
- Iron: 4mg
- Vitamin C: 6mg
