‘Omelette’ on Toast

Serves 1 | Prep time: 3 mins | Cooking time: 10 mins

INGREDIENTS

• 100g/3.5oz medium-hard tofu
• 1/2 small onion, finely chopped
• 1/4 red capsicum, finely chopped
• 2 Tbsp besan (chickpea flour)
• 2 Tbsp nutritional yeast flakes
• 2 tsp ground flaxseeds
• Pepper, to taste
• Pinch iodised salt (optional)
• Pinch kala namak (black salt) (optional – it gives a slightly “eggy” taste)
• Pinch dried chilli or a finely chopped chilli (optional)
• Handful of fresh herbs, finely chopped, or a pinch dried herbs
• 1/4 cup (approx.) fortified plant milk (eg: soy, almond, oat)
• 1 slice wholegrain bread (use vegan gluten-free bread for GF option)

METHOD

1. Mash the tofu in a bowl with a fork or potato masher.
2. Add all the other ingredients apart from the plant milk and mix well.
3. Gradually mix in the plant milk until the mixture is the consistency of a thick batter.
4. Heat a nonstick pan and pour the mixture in, using a spatula to flatten it and push into a round shape.
5. Cook on a medium heat until well-browned on the underside, then flip and cook the other side.
6. Serve with toasted slice of bread.