Honestly, I never ate many omelets. I never liked eggs to an extent that I would cook them on my own time. I would eat one every now and again, if it was available, but that’s about it. I was browsing the ‘net when I saw the idea for a vegan omelet. Why not? If anything I did it just as a ” HA HA ” to meat eaters, showing off our vegan breakfast rights and how delicious they can be. The best part is… you can stuff this thing with anything you have. Every time I make them, I cram them with a different thing.
Ingredients for omelet batter :
- 2-3 cloves garlic
- 1 14 oz package Mori-Nu firm/extra firm silken tofu (not the vacuumed packed kind)
- 2 tablespoons nutritional yeast
- 2 tablespoons olive oil
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 1/2 cup chickpea flour
- 1 tablespoon cornstarch
* Note that while you are preparing your omelets, you”ll want to heat your oven and get your veggies goin’. I set it to 350 and bake random veggies and Tofurky for about 20- 30 minutes like this :
To Make :
Add garlic, tofu, nutritional yeast, olive oil, salt and turmeric to a food processor and blend until smooth, scraping the sides as you go. Add the flour and cornstarch and blend until just combined and smooth.
Preheat a large non-stick skillet on medium heat. Make sure it’s large, you’ll need room for flipping.
Pour batter into a bowl and mix in 1/4 cup of water to begin with. You want the batter a tiny bit thicker than a pancake batter. You want this stuff to be spreadable, but not runny. Mix in water a little at a time until you’ve got a good batter. Here’s mine :
Once that’s good to go, pour in about 1/2 cup of batter. Work fast and spread the batter out into about a 6 inch circle with a rubber spatula. If you make a hole, patch it quickly with wet batter. Let cook for about 3 minutes before flipping. You should see some brown speckling, if not, let it cook a little longer.
Once done, stuff with vegetables, baked potato cubes or mock meat and enjoy.