This vegan omelette by Nora Cooks is indeed a special treat. It’s perfect for Sunday brunch or any occasion that you find yourself wanting a break from the same boring avocado toast breakfast. Every savory bite of this vegan omelette is absolutely amazing.
Ingredients
- 12.3 ounces silken firm tofu*
- 3 tablespoons nutritional yeast
- 1 tablespoon cornstarch
- 4 tablespoons brown rice flour
- 2 tablespoons unsweetened non-dairy milk
- 1/2 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon turmeric
- 1/2 teaspoon black salt (kala namak) OR regular salt*
- 2-3 tablespoons olive oil
OPTIONAL FILLINGS
- non-dairy cheese shreds (Daiya cheddar works well)
- Stretchy Vegan Mozzarella
- sautéed vegetables, such as mushrooms, spinach, kale, broccoli, onions, tomatoes or zucchini
OPTIONAL TOPPINGS
- avocado slices, tomato slices, hot sauce, salsa, fresh herbs like cilantro/parsley
- Vegan Nacho Cheese Sauce
- Nut Free Vegan Cheese Sauce
Instructions
- Drain any liquid from the tofu package. Add the tofu, nutritional yeast, cornstarch, brown rice flour, unsweetened non-dairy milk, paprika, onion powder, turmeric and black salt (or regular salt) to a blender. Blend until smooth, scraping down the sides as needed. Set aside.
- If you want to use sautéed vegetables as your filling, cook them now in a small pan with a little olive oil until soft, then set aside. You can even use the same pan you will make your omelette in, just place the cooked vegetables on a plate and keep them close by. Have any vegan cheese you will use nearby as well.
- Make the Omelette: Add a few tablespoons of olive oil to a medium non-stick pan (or spray with oil) and turn to medium-high heat. Once hot, pour half of the omelette batter into the center of the pan, trying to make a circle. You can use a spatula to encourage it to spread, sort of like a pancake. You don’t want it to be too thick, about 1/4-1/2 of an inch thick is perfect.
- Cover and cook for 3-4 minutes, or until the top looks somewhat dry and set, no longer liquidy. At this point, if for some reason it was thicker than you thought or it’s not cooked all the way through, you can carefully flip the omelette over and cook the other side for 1-2 minutes.
- Add any fillings you want (I used cooked onions, mushrooms, spinach and daiya cheddar shreds) to one half of the omelette, then fold one side over to cover the fillings. Cover and cook for another 1-2 minutes, until the cheese has melted.
- With a spatula, carefully transfer the omelette to a plate and serve with any additional toppings desired. Repeat with the rest of the batter and toppings. The recipe makes 2 omelettes. Enjoy!
Notes
- Silken firm tofu is the best option here. Regular firm tofu that comes in water works okay but you have to add more liquid because the mixture is so thick. If you have to use firm tofu, add 1/4-1/2 cup of water until it is pourable and not too thick.
- Black salt, also known as Kala Namak, gives foods an “eggy” flavor. If you prefer to pass on the “eggy” flavor than you can simply use regular salt instead.
- Leftover vegan omelettes will keep in the refrigerator for 1-2 days. Freezing is not recommended.
Have you tried this delicious vegan omelette recipe? How was it?
