1/2 block/150g Tofu, patted dry
5 tbs Chickpea Flour
1/2 tsp Baking Powder
1/4 tsp Ground Turmeric
1 tbs Nutritional Yeast
1/4 tsp Kala Namak (optional) gives the omelette an eggy taste
Pinch tsp Sea Salt
3/4 cup/180ml Non Dairy Milk
300g Jasmine Rice, cooked to packet instructions
1 Onion, sliced fine
2 Garlic Cloves, sliced fine
1 tbs Ginger
1 Carrot, peeled, sliced fine
1 Broccoli, cut into small florets
1 cup Frozen Peas
2 tbs Soy Sauce
1 tbs Sriracha
MethodWatch Tutorial Video
Add all of the egg ingredients to a blender & blitz to a smooth batter.
Place a non stick pan or wok over a medium heat and add the oil. Fry the onions & garlic until golden and crispy then remove them & place them onto a plate lined with kitchen paper.
In the same pan with the heat turned down low, pour in the ‘egg’ mixture, and use the back of a large spoon to spread it out evenly.
Cook the ‘omelette’ for 4-5 minutes before flipping it over and cooking for a further 3 minutes.
Remove the omelette from the pan & turn the heat back up clean out the pan & add a little more oil.
Stir fry the ginger, carrot, broccoli & peas for 3-4 minutes.
Meanwhile chop the ‘omelette’ into small pieces & add it to the pan, along with the rice, soy sauce & sriracha.
Stir fry the mixture for a further 2 minutes before serving up.
Top the rice with the crispy onion and garlic + fresh coriander, chilli oil & sesame seeds.