Vegan Omelette

Prep Time: 10mins | Cook Time: 40mins: 3
BEFORE WE COOK LET’S THINK OF A POSITIVE AFFIRMATION

I have a compassionate approach to life which helps my mind to stay clear and focused

Ingredients:

  1. 1 cup finely chopped cabbage
  2. 1 cup finely chopped spinach
  3. 2 tablespoons finely chopped dill leaves
  4. 200g firm tofu, crumbled
  5. 1/4 cup plant-based milk
  6. 2 tablespoons almond flour
  7. 1/2 teaspoon black salt
  8. Salt and pepper to taste
  9. Pinch of chili powder
  10. 1/4 teaspoon turmeric powder
  11. 1 tablespoon psyllium husk powder
  12. 1 tablespoon olive oil for cooking

Method

  • In a blender, combine the crumbled tofu, plant-based milk, almond flour, black salt, salt, pepper, chili powder, turmeric powder, and psyllium husk powder. Blend until you have a smooth paste-like consistency.
  • Heat the olive oil in a non-stick skillet over medium heat.
  • Add the finely chopped cabbage, spinach, and dill leaves to the skillet. Cook for 3-4 minutes, or until the vegetables are tender.
  • Pour the tofu mixture over the cooked vegetables in the skillet, spreading it out evenly.
  • Cook the omelette for 4-5 minutes, or until the edges start to set and the bottom is golden brown.
  • Carefully flip the omelette using a spatula, and cook for an additional 3-4 minutes on the other side, until it’s cooked through and golden brown.
  • Once cooked, transfer the omelette to a plate and serve hot.
  • You can garnish with additional dill leaves or fresh herbs if desired.
  • Enjoy your light, fluffy, and low-carb vegan omelette!

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