Photo: Sarah Ottino
Recipe for vegan tofu omelette by Sarah Ottino
Try this completely vegan omelette recipe, made with tofu and flavorful spices. It’s fluffy, delicious and packed with protein! Plus you don't have to worry about the cholesterol that comes with eating eggs.
For this, you can choose your own filling; I went with carrots, peppers, onions, mushrooms, and vegan cheddar cheese. Cooking the vegetables ahead of time is optional, though highly recommended. I find that if you use raw veggies, it increases the cooking time for the omelette, and it might burn or dry out. If you do not choose to pre-cook the veggies, be sure to dice them up very small to minimize cooking time.
You can make the batter and cook any veggies ahead of time for a quick breakfast. Store them both in the fridge, then follow the instructions above.
What will you put in yours? Let me know in the comments below!
See also: Vegan PB & J Banana Waffle Ice Cream Recipe
Omelette ingredients
1/2 block firm tofu
3 tbsp unsweetened almond milk
1 1/2 tbsp flour
1 tbsp cornstarch
1/2 tsp baking powder
1/4 tsp turmeric
1/4 tsp kala namak
1/4 tsp garlic powder
1 tbsp vegan parmesan cheese (optional)
Filling ingredients
Cooked vegetables
Vegan cheese
Herbs for topping
Hot sauce for topping
Method
Heat a non-stick frying pan on the stove over medium heat.
Cook any vegetables that you would like in your omelette (I chose to use leftover cooked carrots, onions, peppers, and mushrooms from dinner the night before).
Chop your veggies into small pieces and cook them in a frying pan for 5-10 minutes or until they're soft.
Next, make the omelette batter. Place the tofu, almond milk, flour, cornstarch, baking powder, spices, and parmesan cheese in a blender or food processor (don't worry about pressing the tofu).
Blend until you have a smooth consistency (it will be slightly thicker than pancake batter).
Now, cook the omelette. Spoon about half of the batter into a clean heated frying pan, then use your spatula or a spoon to shape it into a 7-8" circle.
Cover and cook for 3-4 minutes, or until the top looks slightly cooked and you can lift the bottom up.
Carefully flip the entire omelette over and immediately place your fillings on half of the omelette.
Cover again, and cook for another 1-2 minutes.
Remove the lid, and carefully fold the omelette in half by folding the plain side over the filling side.
Press the omelette slightly down with your spatula so it stays folded.
Remove from the pan. Repeat with the rest of the batter.
Serve immediately with your favorite sides.
