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Saturday's Omelet

What you need: 

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

What you do: 

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.

Preparation Time: 
10 minutes, Cooking time: 10 to 15 minutes
Cooking Time: 
10 to 15 minutes
Servings: 
2

SO HOW'D IT GO?

I used to LOVE omelets and because it's been the better part of a decade since I've had one I was super excited!  This recipe turned out to be very delicious, but only sort of like an omelet.  Snifferooski must have mad skills because I couldn't get the flip and fold right.  I made the following changes:
-added ground rosemary and a dollop of mustard to the batter for flavor
-added 2 egg replacers to keep it togther
-added probably 1/2 cup almond milk because I used firm tofu and it wasn't like batter at all with just 2 Tbs. milk

Very yummy!

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I am terrible at omelets, mine turned into a half omelet half scramble... but it was still AMAZING. awesome flavor, perfect texture and just delicious! I will be making this again and again... so that maybe one day it's a full on omelet  ;)b

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oh i used about 3/4 cup of milk

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This was great... we just finished it... YUM YUM YUM YUM... I only used the extra firm tofu, tamaric, garlic, corn starch and the seasonings.. I had no soy milk so used almond mild.. I did use more milk than the recipe because the batter was very thick.. I think next time Ill use more milk to thin it out a little more... I didnt have tahini so I used a little bit of mustard... this was so good.. we enjoyed it so well.. wtih mushrooms onions and veggie sausage and veggie cheese for the inside.. YUM YUM YYUM>. thank you so much!!!

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