Vegan Omelet

There’s nothing like a slow weekend morning. I really enjoy waking up leisurely and spending the first part of my morning making coffee and a nutritious and special breakfast for hubby and me. I almost always have cereal on weekday mornings so the weekend is the only time I get to experiment and spend time on a quality cooked breakfast. This was the first time I tried making a vegan omelet, and it was so yummy that I will definitely be making it again.

This recipe uses silken tofu, which I don’t often buy, but it blends up beautifully into a thick omelet batter. The trickiest part about this recipe is the flip, but I am confident that you all are savvy with your spatulas and will do much better at it than I did!

The omelets turned out fluffy and eggy, but the toppings really just brought it to the next level. I used red pepper, mushrooms, spinach, daiya cheese, and some crumbled soy chorizo (my FAV from Trader Joe’s). I recommend you do include dairy-free cheese shreds of some kind because it helps bind everything together and makes it feel more like a real omelet.

Adapted from Post Punk Vegan

1 package silken tofu, drained
2 cloves garlic, peeled and roughly chopped
2 Tbsp nutritional yeast
2 Tbsp olive oil
1/2 tsp turmeric
1/2 cup flour
1 Tbsp arrowroot powder
pinch salt and pepper
preferred toppings (I used daiya cheese, red pepper, mushroom, spinach, and soy chorizo)

Prep desired toppings (I used daiya cheese, red pepper, mushroom, spinach, and soy chorizo) and set aside. In a food processor, blend garlic, crumbled tofu, nutritional yeast, olive oil, turmeric, and salt and pepper until smooth. Add flour and arrowroot powder and blend again, scraping down the sides to incorporate everything evenly. Brush a few drops of olive oil across the bottom of a large non-stick skillet. Preheat the skillet over medium heat (it’s hot enough when a drop of water sizzles). Add the omelet batter 1/2 cup at a time, and flatten out with a rubber spatula until you have an omelet that’s about 10 inches in diameter and about 1/2 inch thick. Allow to cook on that side for 3-5 minutes or until the top is mostly dry. To flip, start loosening it from the pan around the edges and make sure it isn’t stuck anywhere. If it’s stuck, it’s not ready. When it’s loosened from the pan, flip carefully with a spatula and cook for another 1-2 minutes. Fill half the omelet with toppings and fold the other half over the toppings and allow cheese to melt and stick for about 1 more minute. Serve immediately or cover with foil while cooking the second omelet.

Makes 2 omelets

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