Tofu Omelette | Vegan Omelette

Breakfast is made very simple at my home. We have 2 slices of bread along with fresh juice. So there is never a big preparation for it. Most of the time the south indian tiffins end up becoming our dinner.
I came across this vegan omelette recipe & decided making it as a lunch side. I'm not vegan, I love eggs & love anything made with them. I can never imagine replacing egg omelette with anything. But this recipe just won my heart & undoubtedly with no hesitation I loved it. I did a lot of googling for a perfect recipe & in process of making it made a lot of blunders too. The taste was similar to omelette & was just yum. All I want to say is that give it a try you will love it.

Ingredients

½ Pack silken tofu

3 Tbs chickpea flour / Besan

2 Tbs coconut milk

1 Tbs cornstarch

½ Tsp minced garlic

2 Tsp red chili

1 Tbs soya sauce 

2 Tsp sesame oil

Pinch of turmeric

Salt

Filling 

Few sundried tomatoes

½ Cup grilled onions

1 Tbs basil leaves

In a bowl mix all the ingredients to a smooth batter leaving few chunks of tofu. Leave the filling behind which we will use it later.

Heat a non-stick pan with oil. First pour the batter on the skillet & in circular motion spread the batter. Let it cook in medium heat. You can see some small hole in between. Once the edges starts browning carefully lift the omelet & reverse it.

Check for the edges to be brown. Now spread the filling one by one on the omelet & close it half way. Cook it in low heat for 2mins to 3mins & switch off heat. Serve it warm.

Below is the tofu scramble. Buy adding another ½ cup of tofu to the above recipe you can get a scramble. I avoided tomatoes to the dish & went a head with onions & basil for scramble.

Enjoy this healthy dish as a breakfast or along with lunch as a side dish.