Let's face it, eggs are gross, but an omelette is one of those things that people often give up right at the end of their journey to veganism, and a lot of us miss them too! Maybe it's because they don't really look like eggs?
Our tofu-based vegan omelette is a really solid replacement for the original dish, and we think you punks are going to love it.
It makes a great weekend breakfast, doesn't take too long to prepare, but feels like you've created something awesome when you're done.
We think that mushrooms, asparagus and spinach are a delicious filling choice (and in season right now!), but you can mix it up if you're not feeling it. Mixed peppers, artichoke and vegan cheese could work too.Print
- 300g silken tofu - drained (it has to be silken)
- 2 tbsp nutritional yeast
- 2 tbsp non-dairy milk
- 2 tbsp corn flour/starch
- 1 tbsp tahini
- 1/4 tsp ground turmeric
- 1/8 tsp kala namak (Himalayan black salt)
- Splash of olive oil
- 1 small onion - finely diced
- 2 cloves garlic - finely diced
- 125g chestnut mushrooms - sliced
- 125g asparagus
- 2 big handfuls of baby spinach
- Pinch of salt
- Splash of olive oil
- Pre-heat your oven to gas mark 4/180c.
- Put all of your vegan omelette ingredients in a blender or food processor.
- Blend until smooth.
- Get a frying pan up to a medium heat and add a splash of olive oil.
- Chuck in your onion and fry until soft and translucent.
- Add the garlic, mushrooms, asparagus and salt, cook for another few minutes until the mushrooms have reduced and have let some water out.
- Right before taking off the heat, add the spinach and stir for a minute until wilted.
- Your fillings can go to one side and you should give the pan a quick clean before starting to cook the omelette(s).
- Use a tiny amount of oil and get the frying pan up to a medium-high heat.
- Pour in half the vegan omelette mix (all of it if you're doing one big one) - try to get a nice circular shape
- The mix will start to cook pretty quickly - you should keep an eye on it in case it browns too much, but after around 1 minute when it has gone a nice golden-brown, turn the heat down to a low-medium heat and add the fillings on top of the omelette
- Cook for a further 5 minutes on the hob, then transfer to the oven and cook for a further 5-10 minutes - this is where it really helps if you can put your frying pan in the oven, otherwise you'll need to try and carefully transfer to something oven-proof or just cook for longer on the hob (being careful not to burn the bottom)
- When ready, and the middle of the omelette is firm and cooked, carefully fold in half and serve
- Give the pan a quick wipe (carefully!) and repeat the last few steps if you're doing a second omelette.
We suggest splitting the mix out into two and cooking one omelette per person. If you want one big omelette you'll need to adjust the time in the oven to make sure the middle cooks. A frying pan that can go in the oven will really help.
- Category: Breakfast
- Method: Stove-top, Oven bake
Keywords: Vegan omelette, tofu omelette, vegan tofu omelette