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Vegan Omelet Made of Tofu

Name: Vegan omelet made of tofu
Total time: 20 min
Yield: 6 small omelets
Ingredients: omelet; 350 g (12.3 oz) firm tofu; 180 ml (0.7 cups) plant-based milk; 2 tbsp chickpea flour; 1 tsp kala namak; 2 tsp turmeric; 2 tbsp cornstarch; 2 tbsp nutritional yeast; salt & pepper; pinch of cayenne pepper; 1 onion; toppings; 1 onion; 200 g (7 oz) mushrooms; 100 g (3.5 oz) mixed green salad

A recipe by Isa Zucker

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An omelet is a classic breakfast favorite. Eggs, milk, veggies, onion, and spices - that's it! But preparing an omelet without eggs offers various possibilities. Let's be clear: Kala Namak is a must have for a vegan omelet, no matter which “base“ you are using. It's Indian rock salt and tastes similar to hard-boiled eggs. Nevertheless, we still have to talk about replacing the egg mixture.

A lot of recipes are using chickpea flour mixed with yogurt or milk to get a thick and mushy mass. Others use aqua faba (made of chickpea liquid). And some are even using a finished mixture from the supermarket. None of these ideas was blowing our mind. So we had to search for another one. Especially, most of the results were more like a crepe (dry and thin) than an omelet (wobbly and thick).

So we used tofu for this recipe, a naturally wobbly mass, yay! And the result was wonderful! We got a thick mixture and a tangy taste we would love to have every morning.

vegan omelet topped with onions and mushrooms

Vegan omelet made of tofu

6 small omelets

20 minutes

Ingredients

omelet

350 g (12.3 oz) firm tofu
180 ml (0.7 cups) plant-based milk
2 tbsp chickpea flour
1 tsp kala namak
2 tsp turmeric
2 tbsp cornstarch
2 tbsp nutritional yeast
salt & pepper
pinch of cayenne pepper
1 onion

toppings

1 onion
200 g (7 oz) mushrooms
100 g (3.5 oz) mixed green salad

Instructions

Puree all ingredients for the omelet (instead of the onion) in a high container.
Peel and finely chop onion. Fold in the chopped onion to the omelet mixture.
Prepare the toppings: clean mushrooms, remove stalks and slice.
Heat a small pan with plant-based oil. Add omelet mixture and fry the omelets on both sides. Season with salt and pepper.
In a separate pan heat oil and fry onion and mushrooms.
Wash salad and top omelets with onion rings, sliced mushrooms, and fresh salad.