This recipe was a long time coming... We'd been missing omelette breakfasts for years and I had struck out with previous iterations of this general idea, but with a bit more vegan cooking technique under my belt, I finally feel like this recipe is ready to be shared. A little finesse is needed to keep these omelettes from breaking when it comes time to fold them over, so this may be a “practice before the party” sort of thing. This is a more advanced recipe than usual strictly due to the fragility of the omelette during cooking, but don't let that deter you - soon, your vegan brunch game will be second to none!
½ lb (half block) silken tofu
½ C. cashew cream
¼ C. nutritional yeast
2-3 T. chickpea flour
2 t. starch (corn, potato or tapioca)
½-1 t. turmeric
Salt and pepper to taste
Dash of kala namak (black salt)
Vegan ricotta (Kite Hill’s almond ricotta is amazing)
Vegan cheeze shreds
*note, these were the fillings I used for this post, but you can fill yours with whatever you’d like. Sautéed mushrooms, bell peppers, sundried tomato, fresh basil, coconut bacon – there are tons of possibilities.
Prep time: 10-20min (depending on if you have cashew cream premade)
Cook time: 5-10min
Yield: 4-5 omelettes
-If making caramelized onions, start them first; slice an onion into thin strips and place in a pan with 1-2 T. oil (olive or avocado, preferably) and cook on medium to medium-high, stirring often. Be careful the heat isn’t too high, as you can burn your onions before they begin to caramelize.
-If you don’t have cashew cream ready, follow the directions at the link above to make a batch; you will only need a ½ C. so you can freeze the rest for later (or have vegan alfredo for dinner tonight).
-Add silken tofu, cashew cream, nutritional yeast, flour, starch and turmeric to a food processor and combine.
-Add salt and pepper to taste, combine, taste again and repeat as needed.
-Add the kala namak and combine; make sure you don’t overdo it with this ingredient, which gives a sulfurous, eggy flavor to the mixture. A little goes a long way.
-Heat 2 T. oil on medium-high in a nonstick pan at least 8” in diameter. If you'd like, you can use the same pan used for the caramelized onions.
-Scoop just enough of the tofu mixture into the pan so there is a thin layer on the base of the pan. Smooth out with a spatula or spoon so that the mixture is even and not too thick; too much and the inside of your omelette will be runny and folding will be very difficult.
-Cook for 2-3min, scraping edging gently so they don’t stick to the pan. Air pockets should form and be deflated gently as the mixture cooks, and the omelette will look similar to how pancakes cook. Check under the edges to make sure you’re not burning and adjust cook temperature accordingly.
-When the omelette has become a darker color on top and appears sturdy when a spatula is gently inserted under one side, add your filling, cheeses first, and fold (again, gently) over. Remove from heat and let the cheeses melt and spinach wilt for a few moments, then transfer to a plate and repeat as necessary.
-If you don’t use all of the tofu mixture immediately, it can be refrigerated for a day and cooked as your next breakfast, though it seems to begin separating after that, and freezing would damage the emulsion.