Simple Vegan Omelet

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If you are vegan, I would guess that eggs were one of the things you were most reluctant to give up. This and ice cream.

Even though I am not 100% vegan, I eat an animal-free diet. I want to find ways to nourish and satisfy my body with a plant-based food diet.

I loved eggs as a child and continued to eat them every morning into adulthood. John and I both got food poisoning a few months ago. This left me with no appetite for eggs, as in zero-point-none.

Eggs are starting to sound appealing again now that we have recovered from our illness, and our appetites are mostly back to normal. However, I would like to find out if there are other places where I can get eggs.

This was the random dialogue I had with myself.

“Eggs are great. I wish there were vegan egg alternatives.”

Never tried tofu scramble. Maybe I should try that.

Ooh! A vegan omelet. “Yep, I am doing that.”

After doing some research, I found that a few excellent cooks had mastered the technique. This gave me the confidence to create my version of this delicious dish.

The base is made up of 7 ingredients. It starts with silken Tofu, which is creamy, blendable, and packed full of Protein. Hummus, nutritional yeast, and sauteed garlic are added to the base. Sautee vegetables add fiber, nutrition, and texture.

The final result looks almost identical to real eggs, even though they don’t look the same before cooking!

What is the difference in taste? It’s pretty accurate. It would not be that easy to tell. This omelet is my personal favorite, and I’m glad it’s an alternative to the real deal!

What to expect from HTML0?

Crisp on the outside

Outside tender

Fluffy

Savory

Enjoyable

A beautiful golden hue

Stuffed with sauteed vegetables

& Packed With Nutrition ( 22 grams of Protein!).

This recipe is for those who are unsure about eggs but love scrambles or omelets. I’m glad to jump on the bandwagon of tofu-omelet without looking back. Cheers!

Ingredients

OMELET:

  • Five ounces of firm silken Tofu drained and gently pressed dry. 5 ounces will yield 3/4 cup.
  • 2 Tbsp hummus
  • Two large cloves of garlic (minced).
  • 2 Tbsp nutritional yeast
  • Black pepper and salt
  • 1/4 tsp of paprika
  • 1 tsp of cornstarch powder or arrowroot powder

FILLING:

  • I like to use onion, tomato and mushroom.

Topplings (optional).

  • Fresh herbs
  • Salsa
  • Vegan Parmesan Cheese

Instructions

  • Preheat oven to 375 degrees F.
  • Prepare the vegetables, drain and dry the Tofu, and mince the garlic. Set aside.
  • Over medium heat, warm a small to medium oven-safe skillet. Once the skillet is hot, add the olive oil and garlic minced and cook for about 1-2 minutes until lightly golden.
  • Transfer the garlic into food processing along with other omelet ingredients (Tofu and cornstarch), and mix well, scraping sides as necessary. Just a little water is needed to thin the mixture – no more than 1-2 tablespoons. Set aside.
  • Add a little more olive oil to the skillet that is still warm over medium heat. Add salt and pepper, and cook until desired doneness. Start with the onions and tomatoes, and add the mushrooms. Then, I finish with spinach. Set aside.
  • Remove the skillet from the heat. Please make sure that it is coated with enough oil to prevent sticking. Spread the omelet with a rubber spatula or spoon, and add back 1/4 of the vegetables. Be careful not to tear the batter or create gaps. It is best to spread it as thinly and evenly as possible. You may not use it all.
  • The edges will start to dry out after 5 minutes of cooking on medium heat. Place in the oven for 10-15 minutes until golden brown and dry. If you want a “well-done” omelet, then bake it for 15 minutes or longer.
  • Add the remaining vegetables to the omelet using an oven mitt in the final few minutes. Cook for another 1-2 mins.
  • Remove carefully from the oven using an oven mitt, and gently fold with a spatula. If it doesn’t fold, serve it as scramble or frittata!
  • Serve with desired toppings. I chose to top mine with salsa, vegan Parmesan cheese, and cilantro.

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