Aren’t eggs amazing? They are so versatile and delicious. They make our baked creations taste good, look good, and feel good, when you bite into them. You can bake, scramble, baste, fry, boil and steam them. I was doing some egg research and found that there are over 100 ways to cook and/or eat eggs. Wow. They are nutritious, affordable and can be used as the main dish at any meal They even make a great snack. I love eggs. They were my breakfast of choice for many years. A staple for quick dinners and healthy breakfasts once the boys were old enough to eat solid food. How can you resist an over-easy egg sitting atop a fluffy stack of pancakes smeared with butter and dripping with maple syrup? Or how about crisp, buttered toast torn to pieces and mixed with a soft boiled egg, talk about a bowl full of heaven. So, why am I tempting you with all this talk about eggs, the title does say Tofu Omelette, right? That’s why I like you, because you are so smart. I will not be giving you the best egg recipe of your life today. Today, I will be showing you how to replace or substitute your weekend egg omelette, with this tasty Tofu Omelette. Whether you are not eating eggs due to an allergy or a because of a lifestyle choice, this Tofu Omelette is a great option.
This Tofu Omelette is more of an intermediate type recipe, only due to the fact that it can be tricky to flip, as you can see in my “oh, crap” photo above. It takes a little practice to know when the omelette is ready to be turned. Making the omelette batter is very simple, you just mix it up in your blender. You will want to have a good non-stick skillet for this recipe, and a little patience.
Here are the ingredients: Garlic and onion powder, garbanzo bean (chickpea) flour, firm silken tofu, soy milk, pepper, turmeric powder, black salt, Dijon mustard and nutritional yeast flakes. The black salt, which is not black in color, is a very sulfurous salt and gives the omelette an “egg-y” flavor. I purchased mine from the neighborhood Indian market, but if you don’t have Indian markets close to you, look for it online. I don’t recommend skipping the black salt if you are truly looking to mimic the taste of egg in this recipe. Although, it is pretty tasty even without it.
Drain the excess water from the tofu and gently blot it with a paper towel. Chop it into cubes and place it in your blender with all the other ingredients, except for the garbanzo bean flour. Blend it until it is smooth and all the ingredients are combined.
Add the flour and blend until it is very smooth and has a nice pourable consistency. The batter needs to be fairly thin in order to cook properly, if it is too thick, add more milk.
I originally started out using a 10-inch skillet, but soon discovered I was not skilled in the fine art of Tofu Omelette flipping. (See my “oh, crap” photo). Switching to an 8-inch skillet solved that problem and I was soon flipping like nobody’s business.
So far, so good.
Yes! The student becomes the master. Ok, maybe the master part is going a little overboard but I was super impressed with myself.
Now, stuff the omelette with the fillings of your choice and give her a fold and sprinkle with a little black salt. I like to use mushrooms, red onions and spinach. Unfortunately, I was fresh out of spinach so I used lettuce.
There you have it. A tasty replacement for your ordinary egg omelette.
So, here’s the skinny. Did this taste like a traditional egg omelette? No. However, it was super tasty and the family had a great time watching me
practice struggle with the flipping dilemma. If you know people who can’t or don’t eat eggs, this would make a really fun brunch style omelette bar, everyone could enjoy. Maybe start a friendly omelette flipping competition. Try this Tofu Omelette and let me know what you think. I love hearing from you guys.
Adapted from Low Fat Vegan Chef and Post Punk Kitchen.
- 1-12.3 ounce package Mori Nu Silken firm tofu
- 2 tablespoons nutritional yeast flakes
- 1 teaspoon Dijon mustard
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black salt
- 1/4 teaspoon turmeric
- 1 cup soy milk
- 3 tablespoon chickpea flour
- Pepper to taste
- Fillings of your choice
- Press the tofu to remove excess water.
- Preheat an 8-inch non-stick skillet over medium heat.
- Cut the tofu into chunks and place into a blender. Add in the nutritional yeast flakes, Dijon, onion and garlic powder, turmeric, black salt and milk. Blend until the batter is smooth. Add the chickpea flour to the batter and blend until the flour is incorporated and there are not lumps.
- Pour about 1/3 cup batter into the preheated skillet and cook until the omelette is set up and flips easily, about 5 minutes. Flip the omelette and cook until firm, about 5 minutes.
- Place on a serving and cover to keep warm. Continue cooking omelettes with remaining batter.
- Fill omelettes with fillings of your choice and top with a pinch of black salt.
Oh this looks so good and healthy!
Raquel @ Organized Island recently posted…Let’s Talk Recycling Today
I would say for my first every tofu omelette, it was a success 🙂 I love it when things that taste good are good for you!
This is awesome! I have a few vegan friends asking me to post more vegan dishes on my food blog. I’m definitely going to try this out and add my own version on my blog. Thank you for sharing!
The omelet looks light and tasty!
Thanks Rosey, I did enjoy it!