Description

This Vegan Tofu Omelette has become a go-to recipe for a delicious, protein-packed breakfast that captures a classic fluffy texture without animal products. It's perfect for families and can be customized with various fillings.

Ingredients

Scale

12 oz Silken Tofu (drained)
1/2 cup Chickpea Flour (Garbanzo Bean Flour)
2 tbsp Nutritional Yeast
1/2 tsp Turmeric
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Kala Namak (Black Salt)
2 tbsp Water (as needed for consistency)
1 tsp Extra Virgin Olive Oil
Fresh Spinach
Sliced Bell Peppers
Mushrooms
Vegan Cheese Shreds

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Instructions

Prepare the Batter: Blend the silken tofu, chickpea flour, nutritional yeast, turmeric, garlic powder, onion powder, and kala namak until smooth. Adjust consistency with water if needed
Sauté Your Veggies: Heat olive oil in a skillet and sauté your chopped veggies until tender
Pour the Omelette: Add more olive oil and pour half the batter into the skillet, spreading gently into a circular shape
Cook Low and Slow: Cover and cook for 5-7 minutes until edges are dry and small bubbles appear
Fill and Fold: Add sautéed veggies and cheese on one half, fold the other half over
Final Sear: Cook for 2 more minutes until cheese melts, then repeat with remaining batter

Notes

Ensure to use a non-stick skillet to prevent sticking.

Rest the batter for five minutes after blending for best texture.

Prep Time: 10 mins
Cook Time: 10 mins
Category: Breakfast
Method: Cooking
Cuisine: American

Nutrition

Serving Size: 1 omelette
Calories: 285 kcal
Sugar: 1g
Sodium: 430 mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 6g
Protein: 18g
Cholesterol: 0mg