Eggless Omelette

January 14, 2012

Try this high protein gluten-free breakfast. It tastes great and is a great way to start your day. For written recipes

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  1. 200 grams tofu cut into small pieces
  2. ¼ cup chick pea flour
  3. ¼ cup nutritional yeast
  4. 1/8 teaspoon turmeric
  5. ½ teaspoon cayenne (optional)
  6. ½ teaspoon salt
  7. ½ teaspoon coriander powder
  8. ¾ cup soya milk
  9. 1 tablespoon corn starch
  10. 1 teaspoon grated ginger
  11. ½ cup cabbage finely chopped
  12. ¼ cup grated carrots
  13. 1 cup chopped spinach


  1. Place all the ingredients except the vegetables in a bowl and blend with a hand blender
  2. Blend until it’s in has a pourable consistency with no lumps
  3. Add 1 tsp oil to a flat non-stick pan add the cabbage and ½ tsp salt and sauté until it becomes translucent.
  4. Add the carrots and spinach and saute altogether
  5. Add this mixture to the tofu mixture
  6. In a flat non stick pan add ½ tsp oil and put it on a medium heat
  7. Add a ladle of the mixture and flatten it out.
  8. Cook for 5 minutes on one side then flip it over to the other side and cook for 3 minutes until golden brown

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