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Ingredients
- 170g Naked Tofoo
- 2 tbsp Nutritional Yeast
- ⅓ cup Soy Milk
- 1 tbsp Chickpea Flour
- 1 tbsp Cornflour
- ⅛ tsp Turmeric
- ¼ tsp Salt
- Pinch Cayenne pepper
- 1 tbsp Olive oil
For the Filling
- 100g Spinach (wilted and chopped)
- ½ Red Pepper (diced)
Get started
- Cube the Tofoo.
- Place all of the main ingredients in a blender. Pulse until smooth.
- If the mixture doesn’t flow slowly, add more soy milk by the tbsp until it does.
- Fry the red pepper lightly and mix into the Tofoo mixture. Stir in the spinach.
- Preheat the grill.
- Heat the olive oil in a large frying pan. Transfer the omelette mixture to the pan, spread out to coat the bottom surface and fry for 6-8 mins or until the top appears dry.
- Grill the top surface for 2 mins until slightly browned.
- Transfer to a plate, fold over and serve warm.
