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Rice Paper Vegan Omelette

An easy, quick, nutritious and delicious breakfast that'll get you to jump outta bed!
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Ingredients Method Video

Ingredients
  

  • 2 rice paper
  • 4 oz extra firm tofu
  • 1/3 cup vegan mung bean egg store bought or homemade
  • 1/2 small carrot shredded
  • 1/2 small purple carrot shredded
  • 1 scallion chopped
  • 1 tablespoon chili oil
  • Avocado oil for cooking
For the Dipping sauce -
  • 2 tablespoon soy sauce
  • 1 tablespoon dark rice vinegar
  • 1 1/2 tablespoon coconut amino
  • 1 tablespoon water
  • 1 teaspoon sesame oil
  • 1 teaspoon toasted sesame seeds

Method
 

  1. In a large nonstick pan, heat a drizzle of cooking oill;
  2. Dip one piece of rice paper in room temperature water for 2-3 seconds, shake off any excess water, and transfer to the pan;
  3. Quickly pour the vegan egg on top of the rice paper and spread evenly;
  4. Crumble in the tofu, drizzle the chili oil, and add in the shredded carrots and chopped scallion;
  5. Dip the other rice paper in water for 2-3 seconds, then add it on top of the omelette, gently press down;
  6. Cook until the bottom is golden and crispy, slide a big spatula underneath and flip it over, cook the other side till golden crispy as well;
  7. Meanwhile, mix the dip ingredients in a sauce bowl;
  8. Slice the omelette however you like, serve hot with the sauce, enjoy!

Video