Vegan omelette

Ingredients

Omelette:

• 349 silken tofu
• 1 dl cornstarch
• ½ dl vegan cream
• 2 tbsp nutritional yeast
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp tumeric
• ¼ tsp black pepper
• 1 ½ tsp kala namak
• 1 handful chives
• 1 tbsp vegan butter

Stuffing:

• 150 g mushroom
• 2 tbsp soy sauce
• 6 x cherry tomatoes
• ½ x red bell pepper
• 1 handful vegan cheese
• 1 x avocado
• 1 handful alfalfa sprouts

Method

1. Open the package of silken tofu and pour out any liquid.
2. Also put cornstarch, vegan cream, nutritional yeast, garlic powder, onion powder, turmeric, pepper, black salt (kala namak) and a handful of fresh chives in the blender/food processor. Blend everything together.
3. Cut mushrooms into small pieces and fry in a dry frying pan. Then put on some soy sauce and let it fry. Cut the tomatoes and peppers into small pieces and fry them together with the mushrooms.
4. Place some vegan butter in another frying pan over medium to high heat. Put about 1/3 of the batter in the frying pan, then spread it out with a spatula. Turn the temperature down to medium heat and let it cook until the top has almost dried. Turn it when it is golden on the side being cooked and let the other side be as well. Place on a plate and cook 1-2 more omelettes. I have tried having vegan cheese and filling in the omelette itself while it is being fried, but it is not recommended as it becomes impossible to turn and will most likely crack.
5. Put the filling in the omelettes together with slices of avocado, sprinkle on some vegan cheese and add alfalfa sprouts at the end. Eat and enjoy!