Main Ingredients

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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

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100g Spinach (wilted and chopped)

½ Red Pepper (diced)

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Tofoo Omelette

Serves 1 • Prep 10 min • Cooking

Tofoo Omelette
Main Ingredients

Underline

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

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100g Spinach (wilted and chopped)

½ Red Pepper (diced)

Method

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1. Cube the Tofoo.

2. Place all of the main ingredients in a blender. Pulse until smooth.

3. If the mixture doesn't flow slowly, add more soy milk by the tbsp until it does.

4. Fry the red pepper lightly and mix into the Tofoo mixture. Stir in the spinach.

5. Preheat the grill.

6. 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.

7. Grill the top surface for 2 mins until slightly browned.

8. Transfer to a plate, fold over and serve warm.