Vegan Omelet
The perfect plant-based alternative to traditional egg-based omelettes.
Ingredients
Omelet Base
- 6 oz Extra firm tofu
- 3/4 Cup Almond Milk Unsweetened, Original
- 2 tbsp Rice Flour
- 2 tbsp Corn Starch
- 1/2 tsp Baking Powder
- 2 tbsp Nutritional Yeast
- 1/4 tsp black salt
- 1/4 tsp pink himalayan salt Adjust to taste
- 1/2 tsp Black Pepper Adjust to taste
- 1 tsp Garlic Powder
- 2 tbsp Olive Oil
Creamy Mushroom Filling
- 2 oz Onions
- 2 cloves Garlic
- 1 tbsp Rosemary
- 3 oz Cremini Mushrooms
- 1/2 Cup Coconut Milk Full fat
- 1 tbsp Vegan Butter
- Salt to taste
- black pepper to taste
- 1 tbsp Garlic Powder
- 1 tsp Herbes de Provence or dried Italian herbs
Instructions
Omelet Base
- Rinse the tofu and use paper towel to absorb as much water as possible. Then cut the tofu in cubes so it's easier to blend.
- In the blender, add the tofu, milk, rice flour, corn starch, nutritional yeast, turmeric, garlic powder, baking powder, salt and pepper. Blend until smooth.
- Place a large non-stick skillet on low heat, add the olive oil. Once the oil is hot, pour in the tofu mixture, making sure to spread it as much as possible, just so the omelette is not thick on some areas and thin in others. Set the timer and cook the omelette covered with a lid for exactly eight (8) minutes on low heat.
- Once the eight minutes have elapsed, run a fork around to make sure the cooked side of the omelet is not stuck on the skillet. Use a flat serving tool to make sure also that the middle is not stuck.
- Slide the omelet on the inside of the lid or using a large plate. Cover the lid with the skillet, then flip so the omelet is transferred back in the skillet and the cooked side is now facing up. Cook the other side for eight minutes also, but this time without the lid on.
Creamy Mushroom Filling
- Place a skillet on medium heat, add in the butter and let in melt. Then add the chopped onions, garlic and rosemary. Let them cook until the onions are translucent.
- Then add the creamy part of the canned coconut milk along with some of the coconut water. Let the coconut milk melt completely.
- Then add the salt and pepper, garlic powder, nutritional yeast and herbs de provence. Let everything cook for about 3 minutes and it's ready.
- Place the creamy mushrooms on half of the omelet, then cover with the other half. Enjoy!
Notes
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Nutrition
Calories: 472kcalCarbohydrates: 31gProtein: 15gFat: 34gSaturated Fat: 14gSodium: 820mgPotassium: 804mgFiber: 4gSugar: 3gVitamin A: 299IUVitamin C: 4mgCalcium: 234mgIron: 5mg
Tried this recipe?Let us know how it was!