I love this Tofu Omelette recipe from Post Punk Kitchen. Understand this won’t be the easiest vegan breakfast you’ve ever made, but I honestly never got the hang of an egg omelet either. Practice, practice, practice!
There are a few notes before we get started with this one. Firstly, black salt. It’s an Indian salt (kala namak) that kinda has the taste of eggs. If you can’t find it or don’t care to, just use regular salt. Second, the tofu. Tofu water content is all over the place. You may need to add up to 1/2 cup water to the mix, but start with just 1/4 cup and work your way into a batter that spreads out on its own and firms up while cooking. Whew, okay let’s get started.
- Mushrooms and Spinach: Sauté 4 cups sliced cremini mushrooms in 2 tablespoons olive oil over medium heat. After about 5 minutes, when mushrooms are soft, add 2 cloves minced garlic and about 3 tablespoons fresh chopped thyme. Sauté about 3 minutes more, add fresh black pepper and a few dashes of salt to taste. Stuff into omelets and divide 2 cups of fresh, chopped spinach amongst them. The spinach will wilt in the omelet. Top with homemade cheese sauce or shredded vegan cheese and fold.
- Shredded Swiss Chard: Use one bunch of chard. Remove stems and layer leaves on top of each other. Roll up into a bundle and thinly slice. Preheat a large pan over medium heat. Saute 3 minced cloves of garlic in 2 tablespoons olive oil for about 2 minutes. Add chard and sauté until completely wilted, add splashes of water if necessary to get it to cook down. Salt to taste. Stuff into omelets and top with homemade cheese sauce or sprinkle with shredded vegan cheese and fold.
- Denver Omelet: Preheat a large pan over medium heat. Sauté 1 1/2 cups of diced seitan, 1 small diced red onion and 1 diced green pepper in 2 tablespoons olive oil for about 10 minutes, or until browned. Drizzle in 1/2 teaspoon liquid smoke and cook for a minute more. Stuff filling into omelets, sprinkle on vegan cheese if you like, and fold.
- 2 cloves garlic (optional)
- 1 14 oz package silken tofu, lightly drained (not the vacuum packed kind), or soft tofu
- 2 tablespoons nutritional yeast
- 2 tablespoons olive oil
- 1/2 teaspoon turmeric
- 1 teaspoon fine black salt, plus extra for sprinkling
- 1/2 cup chickpea flour
- 1 tablespoon arrowroot or cornstarch
- Chop up the garlic up in a food processor. Add the tofu, nutritional yeast, olive oil, turmeric and salt. Puree until smooth. Add the chickpea flour and cornstarch 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, heavy bottomed, non-stick skillet over medium-high heat. Well-seasoned cast iron works great, but if you’re not sure of the non-stickness of your cast iron, do a test or use a regular non-stick skillet. Lightly grease with either cooking spray or a very thin layer of oil. (The less oil the better for the nice brown speckles we’re going for.) Also, make sure that you use a large skillet, as you need room to spread out the omelet and to get your spatula under there to flip. You’ll need a pan that’s at least 12 inches.
- In 1/2 cup measurements, pour omelet batter into skillet. Use the back of a spoon or a rubber spatula to spread the batter out into about 6- inch circles. Be gentle when spreading it out, if there are any rips or holes, that is fine, just gently fill them in as you spread the batter. Let cook for about 3 to 5 minutes before flipping. The top of the omelet should dry and become a dull matte yellow when ready to flip. If you begin to flip it and it seems like it might fall apart, give it a little more time. When the omelet is ready to be flipped, the underside should be flecked with light to dark brown when it is ready to flip. Flip omelet and cook for about a minute on the other side. Keep warm on a plate covered with tin foil as you make the remaining omelets.
- Stuff omelet with the fillings of your choice then fold over. Once the omelet has been filled, sprinkle with a little extra black salt, since some of its flavor disappears when cooked.
- Serving Size: 4
- Calories: 168
- Sugar: 2
- Sodium: 11
- Fat: 10
- Carbohydrates: 13
- Fiber: 2
- Protein: 8
- Cholesterol: 0