Here it is! 😀
The best vegan omelette yet!
And if you disagree, let me know.
And if you think you’ve found a better recipe, let me know too. 😉
But I’m telling you, this one rocks!
I’m talking about in consistency, presentation, even flavor after it’s cooked. 😛
I’ve been browsing many blogs trying to find an omelette which comes close enough to the real thing, not just in presentation but also in taste.
Well… let’s be real here. I am not really interested in the taste of real eggs (personal preference of course). But if it’s close enough, I’m down! The interesting thing is that when I was making this recipe, the kitchen did smell like boiled eggs (even my kids were spooked).
I think I found the one.
Yes. The one! 😉
And I really think you’re going to like it.
I came across a few user comments online and people were impressed with this recipe. Here’s a pretty funny review (pardon their language but you’ll get the idea).
We’ve made this several times already and it’s really gooood! And when you have two kids asking for more, that says something to me. When your kids are asking when you’re going to make it again, that says even more. 😉
Now, this recipe uses soy as its main ingredient and I know soy has gotten a lot of bad rep. In my opinion, soy once in a while (depending on your own dietary needs of course) is perfectly fine but always opt for the organic non-GMO brand. I used Mori-Nu’s Firm Organic Silken Tofu and it turned out beautifully!
This recipe will make about 4 omelettes. Enough to share. 😉
- 2 garlic cloves
- 1 package of silken tofu, lightly drained (not the vacuum-packed kind) or soft tofu (I used a 12.3 oz package; 16 oz should work fine too)
- 2 tbsp. nutritional yeast
- 2 tbsp. olive oil
- 1/2 tsp. turmeric
- 1 tsp. fine black salt, plus extra for sprinkling (you can find this at an Indian grocery store)
- 1/2 cup chickpea flour (you can also find at an Indian store; also called “Besan” or “Channa Dal”)
- 1 tbsp. arrowroot
- Chop up the garlic and add to a blender (or food processor if you prefer).
- Add the tofu, nutritional yeast, olive oil, turmeric, and black salt. Puree until smooth.
- Add the chickpea flour and arrowroot and puree again for about 10 seconds until combined. Make sure to scrape down the sides so that everything is well incorporated.
- Preheat a large nonstick skillet over medium-high heat.
- Lightly grease the pan with cooking spray or butter (the less oil, the better for the nice brown speckles. We used butter). Also, make sure to use a large skillet as you’ll need room to spread out the omelette and to get your spatula under there to flip.
- Using a spoon (or if pour-able), pour about 1/2 cup of the omelette batter into the skillet. Use the back of a spoon or a rubber spatula to spread the batter out into about 6-inch circles (we made ours a little thick).
- Let the batter cook for about 3 to 5 minutes before flipping. The top of the omelette will become dry and become a matte yellow when it’s ready to be flipped. If you try to flip and it seems like it might fall apart, give it a little more time.
- Flip the omelette and cook for about another minute on the other side.
- Fill omelette with any filling of your choice, then fold it. We used broccoli and cheese in the photos above.
- Once the omelette has been filled, sprinkle with a little extra black salt since some of its flavor disappears when cooked.
- Add some vegan bacon or vegan sausage as a side, and enjoy!
Source: Tofu Omelet with Mushrooms, Spinach and Cheesy Sauce, http://veganyumminess.blogspot.com/2009/05/tofu-omelet-with-mushrooms-spinach-and.html