That’s right friends.
Vegan. Omelette. How? Who? What?
Don’t worry, all your questions will be answered in due time… and what better time than right now?! NONE. Let’s continue, shall we?
After making Kim, who still eats eggs, a regular omelette the other day, curiosity got a hold of me. Why can’t I have eggs and eat my omelette too? That’s the question that drove me to test out 8 different configurations of this recipe before finally getting it to click.
I was about to give up on the entire idea of a vegan omelette, as the first two batches were total flops. Flavor – spot on, texture – not so much, unless thick custard sounds like an omelette to you!
However, after some out of the box brainstorming, I conspired a plan to make the whole shabang go “bang!”
Instead of pureeing the entire block of tofu as I had in the previous trials, I split the block in half – pureeing one part of it and crumbling/browning the other part before stirring it in with the purée. The addition of the crumbled, cooked tofu replicates the natural curds that form when eggs are cooked, adding some much needed texture to this dish.
Lo and behold: vegan omelettes made their way into my heart AND onto my brunch plate with complete satisfaction.
Note, you may notice one ingredient you’ve never seen before in this ingredient list: black salt. Generally found in the Himalayas, black salt contains a distinct eggy flavor that elevates the flavor profile of many egg-like dishes, such as this one. If you don’t care to purchase any, don’t fret, the dish can still be made delicious with regular sea salt, it just won’t contain that little boost of egginess.
Vegan Tofu Omelette
Finally, an omelette that doesn't consist of eggs!
- 1 Block of extra firm tofu
- ¼ c Nutritional yeast
- 1 tbs (10g) Cornstarch
- ½ tbs Olive oil (plus more for browning)
- 1 ¼ tsp Black salt (or regular sea salt)
- ½ tsp Ground turmeric
- Sea salt to taste
- Sliced mushrooms
- Chopped baby spinach
- Diced onion
- Vegan cheese
- Remove excess moisture from tofu using a tea towel (or thicket of paper towels) and squeezing dry.
- Heat small pan over medium high heat. Once hot, add a touch of olive oil, half the block of tofu, and a sprinkle of sea salt. Cook until brown on one side, about 4 minutes, stir around, and cook an additional 4 minutes, or until browned on the other side.
- Place the nutritional yeast, cornstarch, olive oil, black salt, turmeric, and other half of the tofu into blender or food processor. Purée until smooth.
- Stir in cooked tofu with tofu puree, leaving chunks of tofu intact.
- Using a small non-stick pan over medium-low heat, cook a small handful of onions and mushrooms in olive oil and touch of sea salt until lightly browned, 1-2 minutes.
- Add spinach and a heaping ½ cup of tofu mixture. Stir to combine then flatten to mold to the shape of the pan.
- Cook for 5 minutes, flip, and cook for an additional 5 minutes.
- Note: if you’re adding vegan cheese, do it as soon as you flip the omelette, putting a lid on top to help melt the cheese.
- Serve as is or with optional additions such as fresh avocado, cilantro, and siracha. Bon appetite!