Individual Vegan Breakfast Omelettes

individual vegan breakfast omelettes

Ingredients (makes 4)

300g silken tofu, water drained
30 ml unsweetened soya milk
1.5 Tbsp (12g) cornflour 
1 tsp onion powder
1/4 tsp mustard powder
1/4 tsp ground turmeric
2 tsp Kala namak (black salt)
1/2 red bell pepper, chopped 
1/2 large tomato, chopped
1 Small red onion, chopped
2-3 handfuls spinach, chopped
1 tsp coconut oil
50g Earthy Vegan cheese, grated: No-zzarella or Smoked Gouda Faux-Mage all work well in this recipe.
Blend all the ingredients up until and including Kala Namak. Fry the pepper, onion and tomato in the coconut oil until softened.
Line large muffin tins with baking cases, paper or spray lightly with oil. 
Mix the vegetables, spinach, and half the Earthy cheese with the batter and pour into 4 of the muffin tin holes. Top with more cheese if wanted.
Bake for 45 mins at 180oC in a pre-heated oven. Leave to cool a little before eating.