Vegetable Tofu Omelette

AuthorchristinaCategoryDifficultyBeginner

 

This tasty Vegan Omelette is sure to satisfy you till lunchtime and is a quick easy breakfast to make to get you out the door fast!

 

Yields2 Servings

 

Ingredients
 340 g organic silken firm tofu
 3 tbsp nutritional yeast
 1 tbsp arrowroot starch
 4 tbsp brown rice flour
 2 tbsp unsweet almond milk
 ½ tsp paprika
 ¼ tsp onion powder
 ¼ tsp turmeric
 ½ tsp black salt
 extra virgin olive oil, for cooking
Filling
 plant-based cheese shreds
 sautéed veggies - mushrooms, spinach, kale, broccoli, onions, tomatoes or courgette
 *optional toppings - avocado slices, tomato slices, salsa, hot sauce, coriander, chives, etc.

 

1

Drain any liquid from the tofu. Add the omelette ingredients to a blender. Blend until smooth and set aside.

2

Saute the veggies of your choice in a small skillet with some olive oil then set aside in a small dish.

3

Using the same skillet add a little more olive oil and turn it to medium-high heat. Once hot, pour half of the omelette batter into the centre. Make a circle and use a spatula to spread it out into a pancake shape, about 1/4-1/2" thick.

4

Cover and cook for 3-4 minutes or until the top looks somewhat dry.

5

Now add your sautéed veggies and cheese to one half of the omelette and fold the other side over to cover. Cover again and cook for another 1-2 minutes

6

Then with a spatula, carefully transfer the omelette to a plate and serve with any additional toppings you desire.

7

Repeat with the rest of the batter and enjoy!

 

Ingredients

Ingredients
 340 g organic silken firm tofu
 3 tbsp nutritional yeast
 1 tbsp arrowroot starch
 4 tbsp brown rice flour
 2 tbsp unsweet almond milk
 ½ tsp paprika
 ¼ tsp onion powder
 ¼ tsp turmeric
 ½ tsp black salt
 extra virgin olive oil, for cooking
Filling
 plant-based cheese shreds
 sautéed veggies - mushrooms, spinach, kale, broccoli, onions, tomatoes or courgette
 *optional toppings - avocado slices, tomato slices, salsa, hot sauce, coriander, chives, etc.

Directions

1

Drain any liquid from the tofu. Add the omelette ingredients to a blender. Blend until smooth and set aside.

2

Saute the veggies of your choice in a small skillet with some olive oil then set aside in a small dish.

3

Using the same skillet add a little more olive oil and turn it to medium-high heat. Once hot, pour half of the omelette batter into the centre. Make a circle and use a spatula to spread it out into a pancake shape, about 1/4-1/2" thick.

4

Cover and cook for 3-4 minutes or until the top looks somewhat dry.

5

Now add your sautéed veggies and cheese to one half of the omelette and fold the other side over to cover. Cover again and cook for another 1-2 minutes

6

Then with a spatula, carefully transfer the omelette to a plate and serve with any additional toppings you desire.

7

Repeat with the rest of the batter and enjoy!

Vegetable Tofu Omelette

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