Vegan Tofu Omelette

Ingredients 

• 150 grams tofu crumbled
• 1 small onion
• 1 medium tomato
•  ¼ small green capsicum
•  ¼ small yellow capsicum
• 1 green chilli
• 1-2 button mushrooms
• 5-6 fresh coriander sprigs
• 1 cup gram flour (besan)
• 1 tablespoon nutritional yeast
• 1 teaspoon turmeric powder
• Rock salt (sendha namak) to taste
• 1½ cups coconut milk
• Peanut butter creamy for greasing
• Tomato ketchup to serve

Method 

1. Finely chop onion, tomato, green capsicum, yellow capsicum and green chilli. Slice the button mushrooms. Finely chop coriander sprigs.
2. Put gram flour in a blender jar, add nutritional yeast, turmeric powder, rock salt, coconut milk and tofu and blend till smooth. Transfer the batter to a bowl.
3. Heat an iron tawa, tie up some peanut butter in a muslin cloth to make a potli and rub it on top of the hot tawa.
4. Add a portion of the batter and spread it slightly to form a disc. Place some chopped vegetables lengthwise in the centre of the disc and press it gently. Cover and cook on medium heat till the underside turns golden brown. Fold in half and transfer onto a serving plate. Similarly make more omelettes.
5. Serve hot with tomato ketchup.