Tomato “Omelette” (Egg-Free)

This is a vegan tomato "omelette" without eggs.

A great idea for breakfast or lunch!

Ingredients:

2 large tomatoes

1 cup (100 g) chickpea flour

1 tablespoon of nutritional yeast

½ tsp black or regular salt

½ tsp onion powder

½ tsp garlic powder

¼ teaspoon ground smoked paprika

⅛ teaspoon of turmeric

Black pepper (to taste)

⅓ cup (75 ml) water

2 tablespoons of chopped chives

A little oil for frying

Directions:

1. First, cut the tomatoes into rings of the same size and, depending on their size, remove the inside of the tomato rings with a knife or a glass. Set the flowers aside and cut the rest of the soft tomato into small pieces.

2. Transfer the finely chopped tomatoes to a bowl with chickpea flour, nutritional yeast, salt and all the spices.

3. Pour the water into the bowl a little at a time, stirring constantly. Add the chives and mix again.

4. If it is too thick, add more water (one tablespoon at a time).

5. Add a splash of oil to a large frying pan and heat over medium heat. When hot, add as many tomato blossoms as will fit in the pan (in a single layer).

6. Transfer the chickpea dough with a spoon to the middle of each ring. Cook for 3-5 minutes, flipping halfway through. Fry until both sides of the ring turn golden.

7. Repeat these steps with the remaining tomato blossoms; sprinkle them with fresh chives.

Yield: 10 tomato "rings"

Recipe: elavegan.com