Super Amazing Mind Blowin' Vegan Omelettes
olive oil, as needed
1/4 onion, diced
5 to 6 mushrooms, chopped
1/2 (12 ounce) block extra firm tofu
1/4 cup nutritional yeast flakes
3 tablespoons flour (white or wheat)
2 tablespoons plain nondairy milk
1/2 teaspoon turmeric
1/4 teaspoon paprika
1/4 teaspoon pepper
dash salt
1 tablespoon vegan buttery spread
1 slice bread, toasted
1-2 tablespoons vegan cheese, shredded, optional
1. Heat olive oil in a skillet. Add and saute the onion and mushrooms. Blend or mash together the tofu, yeast flakes, flour, nondairy milk, turmeric, paprika, pepper, and salt until it is a thick creamy paste-like substance.
2. You might have to add a few more splashes nondairy milk to get the pasty consistency, but you do not want your batter to be runny at all. This is much thicker than traditional omelet batter.
3. When the veggies are about 1/2 done, push them to 1 side of the skillet and pour/scoop the batter into the other side. If your batter is the correct consistency, you'll have to flatten it out with a spatula so it resembles a large pancake.
4. You can leave it this size or separate it into 2 smaller omelets; I find it easier to turn the second way. Cook each side for about 5 to 6 minutes, or until golden brown and slightly crunchy, then flip. Spread vegan butter on toast.
5. Place an omelet on top of the toast and spoon the veggies on top of that. If desired, top with vegan cheese and place it under the broiler briefly to melt.
Eat up! i usually eat 1/2 this as one meal, but if I'm super hungry and cooking for someone else I'll double the recipe.
SO HOW'D IT GO?
The bread definetly goes with this recipe! I added potatoes, corn, and peas to this recipe. I also added seitan and vegan cheese! It was really filling!! I liked it :)
I made this recipe for 13 people yesterday and they all loved it! I added in some extra vegetables -- onion, green pepper, and tomato -- and some black beans, and we substituted cayenne pepper for paprika and made late-afternoon-breakfast burritos.
:)>>>These are great and easy to work with. They are really tasty and have a great texture. I typically add the veggies into the omelette instead of putting them on top. I like making them with soyrizzo and grilled, sliced potatoes on the side or I make them as a breakfast sandwich (ususally for dinner though) along with tofu bacon and a slice of Tofutti cheese on an English muffin- sooooo good! Thanks for the marvelous recipe.
This is one of our favorite recipes on this site! These omelettes are amazing! They go great piled up on toast with sauteed mushrooms on top. I always pour jalepeno tabasco sauce over the whole thing... gives it an extra yummy kick. Thanks for the great recipe!
Great stuff!
I used chilli powder and cinnamon instead of paprika, added capsicum and garlic to the sauteed veges and served on the bread with fresh avocado and tomato sauce. Delicious!
I tried this the other morning...the flavor was pretty good (I didn't have paprika so I left that out but otherwise followed the recipe.) I made a 1/2 batch and It was almost too much for me...so if I made the full batch it could have feed 3 people.
The only thing I did not like about it was the texture, Mine was mush all the way though. I wonder if i had the temp on too high and it cooked the outside before the inside cooked up? Did anyone else have this problem? Maybe next time I will add more mushrooms...
This recipe is definitely worth making again, just gonna tweak it a bit.
The synergy involved in the combination of bread tofu and veggies was out of this world. I used red pepper, onions , minced garlic and ginger juice for veggies. ( and a little walmart vegan chorizo).
These were great! I was skeptical about an omelet on bread, so I tried half with bread and half without. The bread wins! Next time I make these I'll add some more salt and a bit more spices (like garlic and cayenne) to both the omelet and the veggies mix. I used onion, green onion, tomato, green pepper, and mushrooms, by the way. Thanks for a great recipe!
Well, I've been wanting to try this b/c of VeganSapien's great pic (as usual ;)), but I thought mine was just, ok. I don't think I would have wanted to eat it at all without the vegetables that I used (red pepper and green onion). I halved the recipe, and used about 1/4 block of extra firm tofu (my favorite), and halved the rest of the ingredients. I added a little more soy milk and just kind of mashed up my tofu. I thought the batter looked about right, and it cooked pretty well. My cooked "omelette" looked exactly liked Mcseven's picture. I never really liked omelettes anyway..so it just wasn't my favorite. Good idea though!
I was very impressed with these. The most omelette-y thing I tasted so far. I used regular tofu and pureed it so it was super smooth. Next time, I think I will leave it a little chunkier for more texture. I've been drooling over a TSP sausage crumbles recipe that is on here somewhere....I would love to mix that into these omelettes!
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