Super Amazing Mind Blowin' Vegan Omelettes
olive oil, as needed
1/4 onion, diced
5 to 6 mushrooms, chopped
1/2 (12 ounce) block extra firm tofu
1/4 cup nutritional yeast flakes
3 tablespoons flour (white or wheat)
2 tablespoons plain nondairy milk
1/2 teaspoon turmeric
1/4 teaspoon paprika
1/4 teaspoon pepper
dash salt
1 tablespoon vegan buttery spread
1 slice bread, toasted
1-2 tablespoons vegan cheese, shredded, optional
1. Heat olive oil in a skillet. Add and saute the onion and mushrooms. Blend or mash together the tofu, yeast flakes, flour, nondairy milk, turmeric, paprika, pepper, and salt until it is a thick creamy paste-like substance.
2. You might have to add a few more splashes nondairy milk to get the pasty consistency, but you do not want your batter to be runny at all. This is much thicker than traditional omelet batter.
3. When the veggies are about 1/2 done, push them to 1 side of the skillet and pour/scoop the batter into the other side. If your batter is the correct consistency, you'll have to flatten it out with a spatula so it resembles a large pancake.
4. You can leave it this size or separate it into 2 smaller omelets; I find it easier to turn the second way. Cook each side for about 5 to 6 minutes, or until golden brown and slightly crunchy, then flip. Spread vegan butter on toast.
5. Place an omelet on top of the toast and spoon the veggies on top of that. If desired, top with vegan cheese and place it under the broiler briefly to melt.
Eat up! i usually eat 1/2 this as one meal, but if I'm super hungry and cooking for someone else I'll double the recipe.
SO HOW'D IT GO?
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someone above suggested something i had in mind-add indian black salt-kala namak to get a more "eggy" flavor. thanks for this. will have to try this.
This is a very good recipe I froze my firm tofu. Then I let it thaw out and pressed it using my tofu press. I seasoned it with a little salt, pepper, tumeric, a little low sodium soy sauce, onion powder, and garlic powder. I added a little water and let it marinate over night. I used onion and bellpepper I also doubled the recipe I made half and saved the other half. I used smoked paprika and vegan bacon bits. I pressed the mixture into the frying pan after it cooked for about 3 minutes I split it in half (it made it easier to turn since I used a medium frying pan. After I cooked both sides I sprinkled one side with Daiya cheddar cheese it's vegan and I put the onion and bellpepper on top and added hot sauce. I then put the other half of the omelet on top smashed it down a bit and put it on top the bread. It was pretty good. I was very light handed on the salt next time I will add more salt, cayenne pepper and a jalapeno. Thanks for the recipe.
This didn't work great for me as an omelette, it turned out a little too doughy, but maybe I got the quantities wrong - how much is 1/2 block of tofu in grams or ounces? I'll give it another try with different ratios.
* However *, I made a scramble using your spice blend the next day, just leaving out the flour, using onions and red pepper for veggies, and ate it on toast topped with fresh cilantro, and that was deeeelicious!
I mixed the veggies in and made it as a scramble. It was great. As usual, I modified it a little. I added spinach, celery, black salt and doused it in chipolte tabasco sauce.
The recipe calls for 1/2 block of tofu but I'm in the UK and our blocks of tofu are 250g - is this the same size as a US block of tofu?
amazing! could definitely use more seasoning and more veggies next time. i love this!! :)
Amazing!!! I ate the whole thing by myself. I felt sick afterwards but it was so worth it
So freaking good! I can't wait to try some soyrizo in it! Thank you!
This was delicious! We used bell peppers and asparagus as our veggies, rather than mushrooms and onions. It came out incredibly tasty.
We actually managed to fold the omelet portion around the veggies, rather than putting the veggies on top. It was somewhat messy, but tasted great. Highly recommended!
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