- 5 ounces firm silken tofu (drained and gently patted dry // 5 ounces yields ~3/4 cup)
- 2 Tbsp hummus
- 2 large cloves garlic (minced)
- 2 Tbsp nutritional yeast
- Salt and black pepper
- 1/4 tsp paprika
- 1 tsp cornstarch or arrowroot powder
- 1 heaping cup veggies of choice (I like onion, tomato, mushroom, spinach)
- Fresh herbs
- Vegan Parmesan Cheese
Preheat oven to 375 degrees F (190 C).
Prep veggies, drain and dry tofu, and mince garlic. Set aside.
Heat a small-to-medium, oven-safe skillet over medium heat. Once hot, add olive oil and minced garlic and cook for 1-2 minutes or until just lightly golden brown.
Transfer garlic to food processor, along with remaining omelet ingredients (tofu – cornstarch) and mix to combine, scraping down sides as needed. Add just a touch of water to thin – 1-2 Tbsp at most. Set aside.
To the still-warm skillet over medium heat, add a bit more olive oil and the veggies. Season with salt and pepper and sauté to desired doneness. I like to start with onions and tomatoes, then add mushrooms, and end with spinach so each has proper time to cook. Set aside.
Remove skillet from heat and make sure it’s coated with enough oil so the omelet doesn’t stick. Add back 1/4 of the veggies and spoon on the omelet batter, spreading it gently with a spoon or rubber spatula, being careful not to tear or cause gaps. The thinner and more evenly you can spread it the better. So you may not end up using it all.
Cook over medium heat on the stove top for 5 minutes until the edges start to dry. Then place in oven and bake until dry and deep golden brown – 10-15 minutes. The longer it bakes the less soft/wet it will be, so if you prefer a more “well done” omelet, cook closer to 15 or more.
Using an oven mitt, in the last few minutes of cooking carefully add remaining veggies back on top of the omelet and cook another 1-2 minutes to warm through.
Carefully remove from oven with oven mitt and fold over gently with a spatula. If it doesn’t want to fold, you can serve it as a frittata or scramble!
Serve with desired toppings like salsa, vegan parmesan cheese, cilantro and toast.
- 1 russet potato, peeled and thinly sliced
- 7 ounces soft silken tofu
- 2 tablespoons vegan margarine
- 3 tablespoons cornstarch or arrowroot
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon turmeric
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 zucchini, shredded
- 1 small heirloom tomato, sliced
- Fresh basil leaves, optional for garnish
- Place sliced potatoes in a small saucepan and fill to cover with water. Bring to a boil and let cook until potato slices are just fork tender. Drain and set aside.
- In a blender, puree tofu, margarine, cornstarch, baking powder, salt, pepper, turmeric, onion powder, and garlic powder. Set aside.
- Preheat the oven to Broil.
- In a 9-inch oven-safe nonstick skillet, heat oil over medium-high heat. Add onions and let cook until soft and lightly browned. Add zucchini and potatoes, and let cook a couple more minutes. Pour in the tofu mixture and turn heat to medium-low. Turn the contents of the skillet a few times with a spatula until all vegetables are coated. Smooth the top with the spatula and decorate with tomato slices. Let it cook for 15 minutes.
- Place the skillet under the broiler and let cook for 3 to 5 minutes, or until the top is nicely browned. Check it every 2 minutes to be sure it doesn’t burn. Remove the omelette from the heat and garnish with basil leaves. Let set for at least 20 minutes before serving.
For the Omelette
- 3/4 cup (180ml) + 2 Tbsp (30ml) Soy Milk (or other plant milk)
- 2 Tbsp Nutritional Yeast
- 1/2 tsp Turmeric
- 1/2 tsp Paprika
- 1/2 tsp Garlic Powder
- 1/4 tsp Onion Powder
- 1/4 tsp Black Salt (Kala Namak)*
- 1 tsp Dijon Mustard
- 1 cup (92g) Chickpea Flour*
- Vegan butter (or coconut oil) – for frying
For the Filling:
- 1 tsp Vegan Butter or Coconut Oil
- 1/2 Onion (Chopped)
- 1 tsp Crushed Garlic
- 2 cups (150g) Button Mushrooms (sliced)
- 1 Tbsp Soy Sauce*
- 1 Medium Tomato (chopped)
- 2 Vegan Sausages (sliced)*
- 3/4 cup (72g) Grated Vegan Cheese
- Fresh Basil
- Black Pepper
- Add the vegan butter to a pot and then add the onion and crushed garlic and sauté until slightly softened. Add in the sliced mushrooms and soy sauce and sauté.
- Add in the chopped tomato and sliced vegan sausages and sauté for a few minutes until everything is cooked. Remove from heat and set aside.
- Prepare your omelette by adding soy milk to a jug and then adding in the nutritional yeast, turmeric, paprika, garlic powder, onion powder, black salt and dijon mustard and then whisking into a sauce.
- Weigh out your chickpea flour and then add it into the jug and whisk it in with the soy milk and spices until very well mixed.
- Add a little vegan butter to a frying pan and heat the pan until hot. The pan must be hot before you begin your first omelette.
- Pour batter from the jug into the frying pan, just under 1/2 cup (around 100ml) of batter per omelette. Swirl it around the pan taking care that the omelette isn’t stretched too thin (or it will be breakable) or too thick (it will be stodgy).
- Allow to cook until it starts getting dry on top, then spoon out some of the filling mixture onto one half of the omelette. Top with grated cheese and then use your spatula to lift the one side of the omelette and fold it over. Use your spatula to press down from the top to seal it.
- Allow to cook for a little longer and then remove from the pan.
- Repeat for two more omelettes.
- Serve with a little fresh basil for decoration.
- You may have filling left over, just serve it alongside your omelettes, it’s delicious as is.
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