Breakfast Tomatoes

Breakfast tomatoes are a quick, simple, healthy breakfast/ brunch dish. Thick tomato rings are stuffed with a chickpea flour-based tomato filling and pan-fried until golden. This egg-free tomato omelette is gluten-free, dairy-free, vegan, and full of fiber and protein!

📝 Ingredients

• 2 large tomatoes
• 1 cup chickpea flour
• 1 Tbsp nutritional yeast
• 1/2 tsp black salt (or salt)
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/8 tsp turmeric
• Black pepper (to taste)
• 1/3 cup water ((see notes))
• 2 Tbsp fresh chives (chopped)
• A little oil (to fry)

👨‍🍳 Instructions

1. 1You can watch the short video for visual instructions.First, slice the tomatoes into even-sized rings (about ½-inch / 1-1½ cm thick) and, depending on their size, use a knife or glass to remove the middle of the tomato rings. Set the rings aside and dice the remaining inner flesh (core and seeds) into tiny pieces.
2. 2Transfer the finely diced tomato to a bowl with the chickpea flour, nutritional yeast, kala namak, and all the spices.
3. 3Pour the water into the bowl, a little at a time, whisking between each addition. Add the chives and stir once more.The juiciness from the tomatoes should help achieve the correct medium-thick batter. However, if it's too thick, add more water, one tablespoon at a time.
4. 4Add a swirl of oil to a large skillet and heat over medium heat. Once hot, add as many tomato rings as you can fit in a single layer.
5. 5Spoon the chickpea batter into the middle of each tomato ring and cook for several minutes (3-5), flipping halfway, until both sides are set and golden.
6. 6Repeat with more tomato rings until no batter is left, then sprinkle them with fresh chives and enjoy!