Vegan Tofu Omelette with Mushrooms and Herbs

1Prepare the tofu mixture: In a blender or food processor, combine silken tofu (200 grams), turmeric, kala namak (½ teaspoon), black pepper (¼ teaspoon), chickpea flour (2 tablespoons), water (3 tablespoons), and nutritional yeast (1 tablespoon) (if using). Blend until smooth and creamy with a batter-like consistency. Set aside.

2Sauté the filling: Heat 1/2 tablespoon olive oil (1 tablespoon) in a non-stick skillet over medium heat. Add the chopped onion (1 small) and sauté for 3 minutes until translucent.

3Add the minced garlic and sliced mushrooms (100 grams) to the skillet. Cook for another 5-6 minutes until mushrooms (100 grams) are tender and any moisture has evaporated. Season with salt and pepper, then stir in the chopped parsley and chives. Remove the filling from the skillet and set aside.

4Cook the omelette base: Wipe the skillet clean and heat the remaining 1/2 tablespoon olive oil (1 tablespoon) over medium heat. Pour half of the tofu batter into the skillet, spreading it evenly to form a round, thin layer about 6-7 inches in diameter.

5Cook the tofu omelette for 3-4 minutes until the edges start to lift and the bottom is lightly golden. Carefully flip the omelette using a spatula and cook the other side for 2 minutes.

6Add filling and fold: Spoon half of the mushroom and herb filling onto one half of the omelette. Fold the other half over the filling gently. Cook for an additional 1-2 minutes to warm through.

7Repeat steps 4-6 to make the second omelette with the remaining batter and filling.

8Serve immediately, garnished with extra fresh herbs if desired. Enjoy your vegan tofu omelette warm as a nutritious and flavorful breakfast or brunch option.