✨TOFU AND CHICKPEA OMELETTE WITH CURRIED KALE AND TEMPEH FILLING ✨
•Salt & Pepper
~Blend to a smooth batter consistency
Then pan fry until the bottom starts to colour and the edges come away from the pan, place in the oven for around 20 minutes then add the filling and return to the oven for another 10 or so minutes.
Carefully transfer onto a plate as it can be fragile and break apart easily if not careful.
~For the Filling~
•Salt and Pepper
~Saute all ingredients in a wok or pan while doing so marinade the tempeh in peanut butter, soy sauce and coconut milk then add the tempeh to the other ingredients, add veg stock and coconut milk.
~Topped with Mango chutney, Coconut yogurt and Coriander~