Ingredients
14 oz (400 g) silken tofu (not firm)
2 tablespoons plant-based milk or water
5 tablespoons (37 g) oat flour or chickpea flour
2 teaspoons (12 g) arrowroot powder (or cornstarch)
1 teaspoon olive oil
½ teaspoon paprika powder
¼ teaspoon turmeric
¼ teaspoon garlic powder
¼ teaspoon black salt (kala namak)
¼ teaspoon vegetable broth powder (optional)
Instructions
- Add silken tofu, plant-based milk, flour, arrowroot powder, olive oil, and spices to a blender or food processor.
- Blend until smooth and lump-free.
- Heat a non-stick skillet over medium heat and lightly grease if needed.
- Pour in the batter and spread evenly into an omelette shape.
- Cook for 5–7 minutes until edges firm and surface begins to set.
- Flip carefully and cook for another 3–4 minutes until golden.
- Serve warm, plain or filled with sautéed vegetables, vegan cheese, or herbs.
Notes
Use chickpea flour instead of oat flour to make it gluten-free.
Add spinach, mushrooms, or bell peppers for extra nutrition.
Sprinkle vegan cheese inside for richness.
For a baked version, cook in the oven at 375°F (190°C) for 20–25 minutes.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Fusion
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 0 mg
