It is better to use silken tofu for any batter mix. I used the whole 300 gm pack, no need to drain, just put it straight into your blender, with 60ml of unsweetened Soya, 1/4 cup of your favorite flour, 1 tablespoon of Nutritional Yeast, 1/2 teaspoon of turmeric, 3/4 teaspoon of Black salt (Kala Namak), 1 teaspoon of chopped garlic.
Blitz for 30-60 seconds until everything is well mixed and a smooth creamy batter.
Melt a small amount of coconut oil in a non stick pan, pour the batter in to cover the base. There is actually enough batter to make 2 omelettes, You need to keep the heat low and cook very slowly, you will start to see bubbles and as it cooks the colour will become a slightly deeper yellow.
Meanwhile cook a few sliced mushrooms in water and garlic.
It does take a lot of patience, although this is an easy recipe it is not so quick. The batter needs about 15 minutes on a low heat, if you carefully place a spatula under the edge to check the colour, if it is nice and golden and brown in places then it is time to finish it off under the grill, or if you have a pan that can go from the top to the oven, then finish it that way.
I placed mine under the grill, sprinkled the top with Bute Island Foods Sheese, Mature Cheddar and also topped with the mushrooms. Once the inside starts to brown, you are good to go. Remove from the grill, flip one side over and turn onto your plate. I served this with 1/2 an avocado.
This omelette has a lovely crispy outer layer, but the inside will still be quite soft, if you have the time, cook it for another 15 minutes.
For each individual omelette (above quantities makes 2)
Calories 217, Carbs 19gms, Fat 8,4gm, Protein 16gms.
Enjoy!!!!
Vegetarian and Vegan Nutrition 