Makes 4 Omelets
This is an amazing recipe that I will be making many more times and stuffing with all sorts of different fillings. For years this recipe (the first in Vegan Brunch) has been on my radar, but I’ve always been happy with scrambled tofu so never got around to it. I’m so impressed!
2 garlic cloves
1 lb silken tofu (not the aseptic kind, Nasoya brand is recommended)
2 tbsp nutritional yeast
1 tsp coconut oil (original recipe calls for 2 tbsp olive oil but less worked great)
1/2 tsp turmeric
1 tsp black or pink salt
1/2 C chickpea flour
1 tbsp arrowroot powder (or cornstarch)
Preheat a large skillet over medium heat. Blend all ingredients in a blender or food processor until smooth. Lightly oil the pan now and between each omelet. With a 1/2 C measuring cup or ladle, spoon batter into the center and spread it out in a 6-8″ circle. If you create any rips or holes, simply fill them in with more batter (these are forgiving – much moreso than crepes.) Let the batter cook 3-5 minutes, or until the top of the omelet starts looking matte and dry, than flip and cook about 1 minute more. Remove from pan and sprinkle with a little extra pink/black salt.
What I used for filling: I used store bought vegan sausage, shaped into patties, pan-fried, and broken into little pieces. Faux meats are not usually my bag but I was trying to emulate a certain omelet from Mi Lah. I also sauteed a yellow onion, red bell pepper, garlic, and mushrooms until just soft and sprinkled with salt and pepper. Lastly, wilted spinach for good measure, and avocado on top. (Also added a little baked sweet potato on the side). This particular combo was ridiculous and I’m thrilled to have 3 days worth of leftovers.
Other filling options: Grilled asparagus, tomatos and basil, tempeh bacon, caramelized onion, guacamole, beans, hash browns, broccoli, chard, corn, salsa…many possibilities.