Description
This Chickpea Flour Omelette is a vegan egg substitution that is soft, fluffy and nutritious. It’s easy to make and only uses 6 ingredients. It’s packed in 10.7 gram of plant protein per serving, which is even more than a real egg.
Ingredients
90g chickpea flour
300 g silken tofu
1 cup (200 ml) unsweetened plant milk (or water)
0.5 tsp Himalayan black salt (kala namak)
Salt & chilli flakes (to taste)
1 tsp turmeric (optional for color)
4 tbsp nutritional yeast
2-4 tbsp cooking oil for frying
Instructions
- Add all ingredients (except for the cooking oil) in a blender and blend until smooth and creamy (no The mixture should be pourable but thick enough to hold its shape when cooked. Set aside.
- Heat a non-stick pan over medium-low heat and add 1–2 tablespoons of oil.
- Pour in half of the blended ‘egg’ mixture, spreading it out into an even, thin layer (like a crepe).
- Cover with a lid and let it cook for about 3–5 minutes until the edges start to lift and the surface looks mostly set.
- Once set, carefully slide it onto a plate. Repeat for the other omelettes. The recipe makes about 4 omelettes.
Notes
Non-stick pans make all the difference for even cooking and easy flipping.
The batter can be stored well in the fridge for up to 4 days - remember to give it a shake before using.
Less is more: it’s always easier to add more plant milk if the batter is too thick than to fix a diluted one.
- Prep Time: 10 mins
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Shallow frying
- Cuisine: Mixed