Vegan omelette

Name: Vegan omelette
Total time: 3600 s
Yield: 4 servings
Cuisine: British
Ingredients: 1 (300 g) Pack silken tofu; 300 g any raw mixed vegetables-broccoli, bell peppers, carrots, spring onion, mushroom etc; Oil for frying (or FryLight); 1 teaspoon Onion powder; 1 teaspoon garlic powder; Cornflour slurry (1 heaped teaspoon & a bit of cold water); Salt and pepper; 2 tablespoons nutritional yeast

Chrissie Cooke @cookiecookie55

north west england

This is an easy breakfast - nice with toast or spicy beans. The quantities are only a guide -you can do slightly less or more.

Chrissie Cooke @cookiecookie55

north west england

This is an easy breakfast - nice with toast or spicy beans. The quantities are only a guide -you can do slightly less or more.

Saved

Ingredients

1 hr plus prep

4 servings

1 (300 g)Pack silken tofu
300 gany raw mixed vegetables-broccoli, bell peppers, carrots, spring onion, mushroom etc
Oil for frying (or FryLight)
1 teaspoonOnion powder
1 teaspoongarlic powder
Cornflour slurry (1 heaped teaspoon & a bit of cold water)
Salt and pepper
2 tablespoonsnutritional yeast

Saved

Steps

1 hr plus prep

1

Fry the chopped mixed vegetables gently until soft
2

Blend the tofu & other ingredients until mixed and smooth. Add a little water if it’s too stiff but you want it quite thick. Taste and season as desired.
3

Spread the tofu mixture into 4 silicone moulds, that are lightly greased. Then add the mixed vegetables pressing them into the tofu.
4

Bake on 160° C for about 50-60 minutes until firm. Turn out onto a plate and serve with buttered toast or spicy beans. Enjoy!! 😀