Chickpea Vegetable Omelette
More protein than eggs? This chickpea veggie omelette proves plants pack a punch!
Prep Time
5 minutes
COOK Time
10 minutes
TOTAL Time
15 minutes
Chickpea Vegetable Omelette
Skip the eggs and power up your morning with this protein-packed, plant-based omelette! Made with chickpea flour and silken tofu, it’s fluffy, flavorful, and loaded with nutrients.
Ingredients (Serves 2)
- ½ tablespoon avocado oil
- ½ pack of firm silken tofu
- 1 cup chickpea flour, sifted
- ½ cup tomatoes, finely chopped
- The following spices: 1 teaspoon turmeric, 1 teaspoon ground cumin powder, 1 teaspoon salt, 1 teaspoon garam masala, 1 teaspoon arrowroot starch, 1 teaspoon red chili powder, 1 teaspoon kalonji (nigella seeds), 1 tablespoon nutritional yeast
- 1 cup water
Directions
- In a bowl, combine 1 cup chickpea flour with the following spices: 1 teaspoon turmeric, 1 teaspoon ground cumin, 1 teaspoon salt, 1 teaspoon garam masala, 1 teaspoon arrowroot starch, 1 teaspoon red chili powder, 1 teaspoon kalonji (nigella seeds), and 1 tablespoon nutritional yeast.
- Crumble ½ pack of firm silken tofu into the chickpea flour mixture and mix until it forms a thick crumble-like consistency.
- Add 1 cup diced tomatoes and ½ cup chopped cilantro to the mixture. Stir well to combine.
- Gradually whisk in 1 cup of water until the batter is smooth.
- Add ½ cup soy yogurt to the batter and whisk until fully combined. Let the mixture sit for 5-10 minutes to thicken.
- Heat ½ tablespoon avocado oil in a medium-hot saucepan.
- Once the oil is hot, scoop a portion of the chickpea batter onto the saucepan. Cover with a lid and cook until the underside is golden brown.
- Flip and cook the other side until it's done.
- Serve hot and enjoy!