Serves: 4
Cooks in: 30 minutes
Difficulty: 5/10
Can be gluten free



1/2 block/150g Tofu, patted dry 

5 tbs Chickpea Flour 

1/2 tsp Baking Powder

1/4 tsp Ground Turmeric 

1 tbs Nutritional Yeast

1/4 tsp Kala Namak (optional) gives the omelette an eggy taste 

Pinch tsp Sea Salt

3/4 cup/180ml Non Dairy Milk

300g Jasmine Rice, cooked to packet instructions 

1 Onion, sliced fine 

2 Garlic Cloves, sliced fine 

1 tbs Ginger

1 Carrot, peeled, sliced fine 

1 Broccoli, cut into small florets  

1 cup Frozen Peas 

2 tbs Soy Sauce 

1 tbs Sriracha 



Chilli Oil

Add all of the egg ingredients to a blender & blitz to a smooth batter. 

Place a non stick pan or wok over a medium heat and add the oil. Fry the onions & garlic until golden and crispy then remove them & place them onto a plate lined with kitchen paper. 

In the same pan with the heat turned down low, pour in the ‘egg’ mixture, and use the back of a large spoon to spread it out evenly. 

Cook the ‘omelette’ for 4-5 minutes before flipping it over and cooking for a further 3 minutes. 

Remove the omelette from the pan & turn the heat back up clean out the pan & add a little more oil. 

Stir fry the ginger, carrot, broccoli & peas for 3-4 minutes. 

Meanwhile chop the ‘omelette’ into small pieces & add it to the pan, along with the rice, soy sauce & sriracha.

Stir fry the mixture for a further 2 minutes before serving up.

Top the rice with the crispy onion and garlic + fresh coriander, chilli oil & sesame seeds.