Vegan Omelette Muffin

This vegan omelette muffin (or soufflé) is nearly identical to the real thing and super delicious. Perfect for breakfast or a light dinner.

300 g silken tofu
4 tbsp chickpea flour
1 clove of garlic
1 tsp baking powder
3 tbsp nutritional yeast
1 cup of sliced vegetables of your choice (I used cherry tomatoes, mushrooms and spring onions)
1 tsp coconut oil
pinch of turmeric (optional, but it gives a nice yellow colour)
pepper and salt (I used kala namak for the eggy taste)

View the full recipe at Green Evi →