for 4 pieces

Batter

100 g	white flour
40 g	cornmeal
¼ tsp	salt
125 g	silken tofu
3 dl	Karma 5-Cereal-Drink

Omelettes

	oil for frying
1 bunch	basil, leaves torn off
20 g	flat-leaf parsley, leaves torn off

Asparagus

1 tbsp	olive oil
500 g	green asparagus, lower third peeled, halved lengthwise
¼ tsp	salt
a little	pepper

To serve

40 g	vegan pesto verde (green pesto)
80 g	vegan crème fraîche substitute

How it's done

Batter

Mix the flour, corn flour and salt in a bowl, make a well in the middle. Puree the tofu and cereal drink, gradually pour into the well while mixing with a whisk, continue to whisk until the batter is smooth.

Omelettes

Heat a dash of oil in a non-stick frying pan. Pour ¼ of the batter into the pan to thinly cover the base, immediately top with ¼ of the herbs. Reduce the heat. Once the underside is cooked and separates from the pan, turn the omelette over and finish cooking, transfer to a cooling rack. Repeat these steps with the remainder of the batter.

Asparagus

Heat the oil in the same pan. Reduce the heat, add the asparagus, season, cook for approx. 10 mins. until soft, turning occasionally.

To serve

Cover the omelettes with the pesto and crème fraîche substitute, top with the asparagus, serve.

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