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?
I edited the recipe a little bit and they have become my new favorite thing!
My veggies were onion and spinach sautéed with garlic and set aside. I mixed up the mash using silken firm tofu, a little more soy milk, nutritional yeast, all the same spices but I did not add the flour, and blended with a hand mixer until smooth. I then added the onion/spinach I had set aside into the "batter" and grated about 1/3 block of Follow Your Heart Monterey Jack cheese and folded that in. I then added the flour (I use brown rice) and mixed until I got the right consistency (sprinkle flour, mix, sprinkle flour, mix)...I'd say something like cookie dough. Then cooked according to the recipe.
I've never in my life eaten an omelette without putting ketchup on it and these were so fawsome I had no desire to! Thanks!
Really good!! I can't believe this has anything less than a 5.
Just made this again & wanted to say how good it was.
I have made it a few times and have found that it is better with firm silken tofu and not just normal firm tofu.
This time I added a bit of black salt (a weird indian salt that tastes really eggy without the egg), and used onion and sweetcorn as the veggies & added a bit of cubed 'brie' that I had made from the ultimate uncheese cookbook. Wowee it was super scrummy!!!!
My omni BF wanted to try some and he liked it & even he said it tasted a bit eggy and quite cheesy!
Really good, thank you!
Tried this for my dinner tonight coz I couldn't be bothered to cook anything too complex.
I would say it's definately worth a shot. Not exactly like I remember omlettes - but then who am I to say after 8yrs of being vegan!!
I ended up making it with silken tofu and no soymilk - about the first time ever I had silken and not firm tofu in the fridge! ::) typical! Still turned out well.
Next time I'll try it with firm tofu and the soymilk. I reckon the consostency will probably be about the same though.
Will keep as a good brunch / lazy dinner recipe.
Thanks.
Oh my goodness, this was the best omelette ever! Better than ones I've had with eggs in my pre-veg days! So amazing. I used mushrooms and garlic and jalepenos and it was perfect, really cheesy and eggy. Thanks soooo much! ::)
I'm going to try blending it. When I made it, I mashed the tofu. And I'll use a non-tick pan. Thanks for the clarification. I'm gonna try this again soon and let you know the results. I have to admit--I do kind of miss omelets for brunch.
I didn't rate this recipe yet, because I think I must have done something wrong. I definitely couldn't "pour" my omelet's batter--I had to spoon it and press it into the pan. And then when I cooked it, it stuck horribly. It turned itself into a tofu scramble, and I ended up with a rather dense pile of "eggs". What went wrong? Should I have used a non-stick pan? Was it supposed to be silken tofu? My batter had the consistency of cooked stuffing/dressing. Was that right?
I use a non-stick pan that, after cooking the veggies in, is a little oiled. I don't know what you did wrong... my batter usually has the consistency of THICK pancake batter, definitely not as thick as stuffing though. Maybe you should try adding more soy milk (and also adding more of the spices, specifically nutritional yeast, to adjust for the additional soy milk) and blend it in a food processor until smooth? I've never used silken tofu with this recipe, but it's worth a shot, I suppose.
I didn't rate this recipe yet, because I think I must have done something wrong. I definitely couldn't "pour" my omelet's batter--I had to spoon it and press it into the pan. And then when I cooked it, it stuck horribly. It turned itself into a tofu scramble, and I ended up with a rather dense pile of "eggs". What went wrong? Should I have used a non-stick pan? Was it supposed to be silken tofu? My batter had the consistency of cooked stuffing/dressing. Was that right?
hey havent tried this yet but thank you thank you for posting it because i am making my dad a surprise breakfast for fathers day and i logged on not knowing what i wanted....this is perrrrrrrfect!!!!!!! cant wait until sunday.
This is funny, because I was very recently thinking about experimenting with tofu, soymilk and flour to come up with an omelette type concoction. Can't wait to try this. :)
Pages