Go Back
–+ servings

Tofu and Chickpea flour omelette batter

Catherine BarclayCatherine Barclay
A light, protein‑rich batter made from silken tofu and chickpea flour, blending into a smooth, pourable mix that cooks up like a tender, golden omelette. It’s naturally egg‑free, oil‑free, and perfect for folding around veggies or enjoying as a simple savoury breakfast.
Print Recipe Pin Recipe
Course Main Course
Servings 4 servings

Ingredients
  

  • 1 300-400g silken tofu I used Mori-Nu Soft Tofu
  • 2 tbsp nutritional yeast
  • ½ tsp ground turmeric
  • 1 tsp kala namek (black salt) found at indian grocers to create an eggie taste.
  • ½ cup chickpea flour
  • 1 tbsp arrowroot or cornflour
  • 1 clove garlic minced
  • 2-4 tbsp water for the Mori-Nu I found the batter got thick so added around a ¼ cup or water.

Instructions
 

  • Add garlic to a blender or food processor and pulse.
  • Add tofu, nutritional yeast, turmeric, kala namak, and blend until smooth.
  • Add chickpea flour + arrowroot and blend again until fully incorporated.
  • Preheat a non stick pan (ceramic or well seasoned cast iron) over medium heat.
  • Pour ½ cup batter into the pan and gently spread into a 6 inch circle.
  • Cook 3–5 minutes until the top looks matte and dry. Don't rush it, the more it is set the easier it will be to get underneath.
  • Flip and cook 1 minute on the other side.
  • Keep warm while you make the rest.
  • Fill and fold .. some suggestions are in the notes below.
  • I filled mine with spinach, almond ricotta, heated marinated mushrooms, finely chopped parsley and sliced tomatoes

Notes

Some suggestions could be:
Mushroom, Spinach & Thyme (Oil‑Free Sauté)
  • 4 cups sliced mushrooms
  • 2 cups baby spinach
  • 2 cloves garlic, minced
  • 2–3 tbsp water or veg broth
  • 1 tbsp fresh thyme or ½ tsp dried
Sauté mushrooms in a splash of broth until browned, add garlic + thyme, then wilt spinach.
  1. Roasted Cherry Tomatoes (No‑Oil)
  • 1 punnet of cherry tomatoes
  • Pinch pepper
  • Splash balsamic vinegar
Roast at 190°C for 20 minutes until blistered.
  1. Smoky Tempeh Crumble (Oil‑Free)
  • 1 block tempeh, crumbled
  • 1 tbsp soy sauce or tamari
  • 1 tsp smoked paprika
  • 1 tsp maple syrup
  • Splash of water
Steam tempeh 10 minutes, then simmer with seasonings until coated.
  1. Potato & Avocado (Breakfast Classic)
  • Roasted or air‑fried potatoes (no oil)
  • Sliced avocado or guacamole
  • Fresh coriander or chives
  1. Burnt Broccoli (WFPB Version)
  • 4 cups broccoli florets
  • 2–3 tbsp veg broth
  • pepper
Cook in a hot pan with broth until charred at edges.
Keyword Fiber rich, Fibre rich, no oil, plant-based, vegan, vegeterian, wfpb, wholefood
Tried this recipe?Let us know how it was!