1 pound silken firm or extra firm tofu
1 to 2 tablespoons nondairy milk
1 tablespoon potato starch or cornstarch
1 teaspoon tahini
1/8 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon chili powder, optional
1/4 teaspoon paprika, optional
1 tablespoon nutritional yeast, optional
toppings, as desired (I use broccoli, spinach, mushrooms, onions, peppers, collard greens, vegan cheese)
oil, as needed
1. Mix all ingredients (except oil) in a blender or with a hand blender. Scrape the sides of blender, if needed. Blend until smooth. Precook topping ingredients, if desired. It's not necessary if you like your veggies crunchy; t's all a matter of taste.
2. Heat oil in pan on medium-high until very hot. Add 1/2 the "batter" to the pan and spread out as evenly as possible with plastic spatula. Place lid on top of pan and let cook a few minutes until batter looks 1/2 done; the edges will dry out. It will kinda look like when you're cooking a pancake and the pancake starts to bubble and dry out.
3. Put toppings on. Put lid back on to continue cooking. Once batter looks dried out, use a spatula to check if it's done. Lift an edge; it should be golden. Use spatula to fold omelet over and cook with lid on for a few more minutes. Using the lid isn't necessary, but we find it cooks more evenly with one on.
4. Do the same with the other 1/2 the batter. We end up using 2 skillets to make ours at the same time. It should slide out onto your plate easily!
You can serve with salsa, vegan sour cream, and potatoes! The best part about this recipe is you can change the toppings and make it completely different every time!
Source of recipe: After finding most omelet recipes turn into scramble recipes, we looked into a bunch of different recipes, and this is the Frankenstein that came out. The tasty Frankenstein, of course.