[videojs youtube=”http://www.youtube.com/watch?v=IzMqMrRpA2Q”]
Vegan Omelette. but to be honest, I don’t care about todays video or recipe. all I want to say is – my black subscribers my heart is hurting, I am sorry the world is the way it is. I will keep doing all I can to fight against racism, I will keep using my platform, I will keep learning, I will do even more to give POC opportunities in my business & support black owned business’ further. I love you and I am with you.

#BLACKLIVESMATTER #RIPGEORGEFLOYD & ALL THE OTHER HUMANS THAT WERE TAKEN FROM US.

GEORGE FLOYD PETITION – https://www.change.org/p/mayor-jacob-frey-justice-for-george-floyd
DONATE TO #BLACKLIVESMATTER – https://secure.actblue.com/donate/ms_blm_homepage_2019

recipe –

Ingredients

1 block/approx 300g Tofu, patted dry
5 tbs Chickpea Flour
1 tsp Baking Powder
1/2 tsp Ground Turmeric
1/2 tsp Kala Namak (optional) gives the omelette an eggy taste
1/2 tsp Ground Onion
1 tsp Sea Salt
1 tsp Ground Pepper
3/4 cup/180ml Non Dairy Milk

Method

Add all the ingredients to a blender and blend until it’s completely smooth. The mix should be thick but pourable. If your mix is for some reason too runny, add a little more chickpea flour.

Pre heat a non stick pan over a medium heat and add a touch of oil.

When the pan is hot and enough of the tofu mixture to cover the base of the pan – you can use the back of a ladle to spread the mix out. Let the omelette mix cook for 3 minutes before carefully flipping over using a pallet knife.

Cook for another 3 minutes before add your chosen filling to the centre of the omelette. Carefully fold over the omelette & serve.