Vegan Omelette

Ingredients:

For the omelette

  • 5 ounces firm silken tofu (drained and gently patted dry // 5 ounces yields ~3/4 cup)⠀⠀
  • 2 Tbsp hummus⠀⠀
  • 2 large cloves garlic (minced)⠀⠀
  • 2 Tbsp nutritional yeast⠀⠀
  • Salt and black pepper⠀⠀
  • 1/4 tsp paprika⠀⠀
  • 1 tsp cornstarch or arrowroot powder⠀⠀

For the filling:⠀⠀
Tamari mushrooms, kale, mashed avocado and cashew cream cheese⠀⠀

Instructions:

  1. Preheat oven to 375 degrees F (190 C).
  2. Prep veggies, drain and dry tofu, and mince garlic. Set aside.⠀⠀
  3. Heat a small-to-medium, oven-safe skillet over medium heat.
  4. Once hot, add olive oil and minced garlic and cook for 1-2 minutes or until just lightly golden brown.⠀
  5. Transfer garlic to food processor, along with remaining omelet ingredients (tofu – cornstarch) and mix to combine, scraping down sides as needed. Add just a touch of water to thin – 1-2 Tbsp at most. Set aside.
  6. To the still-warm skillet over medium heat, add a bit more olive oil and the veggies. Season with salt and pepper and sauté to desired doneness. Set aside.
  7. Remove skillet from heat and make sure it’s coated with enough oil so the omelet doesn’t stick. spoon on the omelet batter, spreading it gently with a spoon or rubber spatula, being careful not to tear or cause gaps. The thinner and more evenly you can spread it the better. So you may not end up using it all.
  8. Cook over medium heat on the stove top for 5 minutes until the edges start to dry. Then place in oven and bake until dry and deep golden brown – 10-15 minutes. The longer it bakes the less soft/wet it will be, so if you prefer a more “well done” omelet, cook closer to 15 or more.
  9. Using an oven mitt, Carefully remove from oven with oven mitt and fold over gently with a spatula. If it doesn’t want to fold, you can serve it as a frittata or scramble! Enjoy!

Introduction: Prepare to delight your taste buds with our savory Tofu Omelette, packed with wholesome ingredients and bursting with flavor. This plant-based twist on a classic breakfast favorite is perfect for a leisurely brunch or a quick weekday meal. With a creamy tofu base and a medley of tamari mushrooms, kale, mashed avocado, and cashew cream cheese filling, this omelette offers a satisfying and nutritious start to your day. Follow our simple instructions to create a culinary masterpiece that will impress vegans and omnivores alike.

Ingredients:

For the Omelette:

  • 5 ounces firm silken tofu, drained and gently patted dry
  • 2 tablespoons hummus
  • 2 large cloves garlic, minced
  • 2 tablespoons nutritional yeast
  • Salt and black pepper, to taste
  • 1/4 teaspoon paprika
  • 1 teaspoon cornstarch or arrowroot powder

For the Filling:

  • Tamari mushrooms
  • Kale
  • Mashed avocado
  • Cashew cream cheese

Instructions:

  1. Preheat Oven: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
  2. Prepare Ingredients: Drain and dry the tofu, mince the garlic, and gather all other ingredients. Set aside.
  3. Sauté Garlic: Heat a small-to-medium, oven-safe skillet over medium heat. Once hot, add olive oil and minced garlic. Sauté for 1-2 minutes until lightly golden brown.
  4. Prepare Omelette Batter: Transfer the sautéed garlic to a food processor. Add the drained tofu, hummus, nutritional yeast, salt, black pepper, paprika, and cornstarch or arrowroot powder. Mix until well combined, scraping down the sides as needed. Add a touch of water to thin, if necessary (1-2 tablespoons at most). Set aside.
  5. Sauté Vegetables: In the same skillet over medium heat, add a bit more olive oil and the prepared vegetables (tamari mushrooms, kale, mashed avocado, and cashew cream cheese). Season with salt and pepper. Sauté until the vegetables reach your desired doneness. Set aside.
  6. Cook Omelette: Remove the skillet from heat. Ensure it is coated with enough oil to prevent sticking. Spoon the omelette batter onto the skillet, spreading it gently with a spoon or rubber spatula to create an even layer.
  7. Bake: Place the skillet in the preheated oven and bake for 10-15 minutes, or until the omelette is dry and deep golden brown. The longer it bakes, the less soft/wet it will be. If you prefer a more well-done omelette, cook closer to 15 minutes.
  8. Serve: Carefully remove the skillet from the oven using oven mitts. Gently fold the omelette over with a spatula. If it doesn’t fold easily, you can serve it as a frittata or scramble. Enjoy your delicious Tofu Omelette with Tamari Mushrooms and Kale!

Conclusion: With our Tofu Omelette recipe, you can enjoy a satisfying and flavorful breakfast that is both nutritious and delicious. The creamy tofu base pairs perfectly with the savory tamari mushrooms and kale filling, creating a culinary experience that will leave you craving more. Whether you serve it for brunch or enjoy it as a quick and easy weekday meal, this plant-based omelette is sure to become a favorite in your kitchen. So grab your skillet and get ready to impress your taste buds with this delightful dish!