Individual Vegan Breakfast Omelettes

300g silken tofu, water drained

30 ml unsweetened soya milk

2 Tbsp nutritional yeast flakes

1.5 Tbsp (12g) cornflour 

2 tsp gram (chickpea) flour (7g)

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.

Method
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.