A delicious vegan omelette made from silken tofu and chickpea flour, filled with sautéed mushrooms, kale, and mashed avocado. Great for brunch, lunch, or dinner!
1: Place all the ingredients for the omelette into a blender and blend until smooth and creamy.
2: Let the batter sit in the blender for 5 minutes to thicken.
3: Heat a dash of oil in a large non-stick pan.
4: Pour in the batter and create a round shape. Cover and cook for about 5 minutes.
5: Flip the omelette and cook for another 2-3 minutes.
6: In a separate pan, add a touch of oil and the crushed garlic. Cook on low heat for a couple of minutes.
7: Add the sliced mushrooms and chopped kale to the pan. Add soy sauce and cook for 5-8 minutes until water evaporates.
8: Serve the omelette on a plate. Mash the avocado with lemon juice, salt, and pepper in a small bowl.
9: Spread the guacamole onto the omelette, add the mushrooms and kale, and top with cashew cream cheese. Enjoy warm!
