INGREDIENTS
Omelette
- 400g tofu (silken or firm) – well pressed
- 3 tbsp nutritional yeast
- 1 ½ tsp kala namak (Indian rock salt with an eggy flavour) opt.
- 2 tsp plain / all-purpose flour
- 1 tsp chia seeds
- 1 tsp turmeric
- 1 tsp garlic powder
- ½ tsp asafoetida
- 1 cup unsweetened plant milk
- Salt and pepper
- A dash of olive oil
Roasted Veg
A mixture of some or all of the below, approx. 1 cup of each:
- 2-3 shallots
- 1 courgette
- 1 /2 aubergine
- 1 leek
- Asparagus
- A few cloves garlic, whole
- Red or yellow pepper
- Cooked, diced potato
METHOD
Chop the vegetables into small cubes and place on a baking tray with a drizzle of olive oil and mix to ensure they are evenly coated. Add salt and pepper and place in a pre-heated oven at 200 deg. C for 40-45 minutes or until the veg is golden brown. Mix the vegetables with a slotted spoon half-way through cooking to ensure they are roasting evenly.
While the vegetables are roasting, crumble the pressed tofu into a bowl, add the milk and chia seeds and mix thoroughly. The chia seeds will expand gradually, absorbing the extra liquid and act as a super-healthy gelling agent. Mix the flour and spices together separately; kala namak, turmeric, garlic powder, asafoetida and add to the tofu mixture. Mix together with a hand mixer or transfer to a blender and whizz together. You want the consistency of cake mix so add a splash more milk if necessary. Leave in the bowl and allow it to sit while the vegetables finish in the oven. This will allow the chia seeds to fully expand and do their magic.
When the veg is cooked add it to the bowl with the omelette mix and stir to combine.
Heat a dash of olive oil in a non-stick frying pan on a moderate heat. Pour in the omelette and vegetable mixture and spread out over the base of the pan as you would with a pancake. Cook the first side until it has started to brown and flip to cook the 2nd side. Alternatively you can place it under a grill to cook the top.
