Sunday Breakfast For Two: Vegan Omelette, Avocado Sprinkled

Sunday breakfast for two: Vegan omelette, avocado sprinkled with smoked paprika sea salt, juicy tomatoes, fresh baby spinach and a few slices of a freshly baked seeded loaf.?✨
Enjoying this breakfast in bed before heading of to the field: Veggies are waiting to be harvested and weeds to drive us mad again.??‍? What’s your plan for today?☀️
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Ingredients (2 servings)
100 g silken tofu
70 g chickpea flour
1 Tbsp nutritional yeast
½ tsp baking powder
¼ – ½ tsp salt
½ tsp kalamak salt
½ turmeric
1 pinch of pepper
1 Tbsp, freshly chopped parsley
120 ml plant mylk, unsweetened

Method:
1.Mix all dry ingredients in a bowl. Add plant mylk and mix again until well combined.
2. Heat a little of olive oil in a pan. Once pan is hot add half of the batter and spread it evenly with the back of spoon.
3. Flip the omelette carefully as soon as the top starts to get dry. Remove from the heat after half a minute. Enjoy!
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