Vegan Tofu Omlette | Vegan Recipes | Sanjeev Kapoor Khazana

After showing you how to make tofu at home, let us show you how you can use that tofu to make a delicious VEGAN omlette. Yes, you can actually make a fluffy ‘eggless’ omlette with this multipurpose VEGAN ingredient. Here’s how.

VEGAN TOFU OMELETTE

Ingredients

150 grams crumbled tofu
1 small onion
1 medium tomato
¼ small green capsicum
¼ small yellow capsicum
1 green chilli
1-2 button mushrooms
5-6 fresh coriander sprigs
1 cup gram flour (besan)
1 tbsp nutritional yeast
1 tsp turmeric powder
Rock salt to taste
1½ cups coconut milk
Creamy peanut butter for greasing
Tomato ketchup for serving

Method

1. Chop onion and tomato, set them aside. Finely chop green capsicum and yellow capsicum. Set them aside.
2. Finely chop green chilli and slice the button mushrooms. Finely chop coriander sprigs. Set aside.
3. In a blender jar, add gram flour, nutritional yeast, turmeric powder, rock salt, coconut milk, tofu and blend till smooth.
4. Heat an iron tawa, take peanut butter in a muslin cloth potli and rub on top of the hot tawa.
5. Add a portion of the prepared batter and spread it slightly to form a small disc. Place a portion of the chopped vegetables and press it gently.
6. Cover and cook on medium heat till the underside turns golden brown. Fold in half and transfer on to a serving plate.
7. Serve hot with tomato ketchup.

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