Vegan Taiwanese Scallion Omelette

This Vegan Taiwanese Scallion Omelette tastes great and fills you up. You can eat it for breakfast, brunch, or any other time of the day. Chickpea flour and tofu make a base that is high in protein, and scallions give it a fresh, savory taste that reminds me of traditional Taiwanese food. Adding nutritional yeast and spices makes it taste better, and it's a great vegan alternative to regular omelettes.

Ingredients:

• 1 cup chickpea flour
• 1/2 cup water
• 2 tablespoons nutritional yeast
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon cornstarch
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon black salt kala namak
• 1/4 teaspoon white pepper
• 1/4 cup chopped scallions
• 1/4 cup diced firm tofu
• 1 tablespoon vegetable oil for frying

Instructions:

Put nutritional yeast, soy sauce, sesame oil, cornstarch, turmeric powder, black salt, and white pepper in a bowl

Add water and mix until a smooth batter forms

Cut up some scallions and dice some tofu and mix them into the batter

In a nonstick skillet over medium heat, heat the vegetable oil

Put a small amount of the batter into the pan and spread it out so that it forms a round omelette

It should be cooked for two to three minutes, or until the bottom is golden brown and the edges begin to lift

The omelette should be cooked for another two to three minutes, or until it is golden brown and cooked all the way through

Do it again with the rest of the batter

Warm it up and dip it in your favorite sauce, or eat it plain