Tofu chichpea celeriac and corn omelette

Now, that was a nice surprise ... as we had practically nothing left in the fridge, Ernst started looking in the cupboards and came out with this lovely recipe ...

You will need to cut some celeriac in very small cubes and pan fried them until almost cooked, then add some onion and garlic (both thinly chopped), salt, pepper and vegetable broth and let the whole thing cook a little longer, adding some plain tofu, also in small cubes, at the very end.

In the meantime, mix chickpea flour and corn flour in a bowl with water and spices (salt, pepper, some madras or curry powder) and, when the content of the pan seems pretty much ready, just pour your flours in the pan and make sure that they are mixed well with the rest. Reduce the heat, put a lid on and let the bottom cook until hard enough to flip - et voilà, your eggless omelette is ready and delicious to eat ... we served it with a tangy rocket salad, which complemented the celeriac very well - an easy, quick and very light alternative to your usual "frittata"!