Home alone means YAY I GET TO BE REALLY VEGAN and by ‘really vegan’ I mean I get to try things I haven’t made before like a vegan omelette made with silken tofu, such as this one I based on the one at the brilliant Post Punk Kitchen.
This vegan omelette was so good. It was quick and easy and although you’re not going to fool egg-eaters with it, this soft, tasty omelette was lovely stuffed with mushrooms, spring onions and spinach, and as the batter made enough for four omelettes and will keep well in the fridge or freezer, I had one cold the next day for lunch, used as a wrap with pesto, spinach, tomato and cucumber.
Like a lot of vegan ‘eggy’ dishes, this silken tofu omelette contained black salt (or kala namak as it’s also known) to give it an eggy taste. Black salt is cheap on Amazon but you can leave it out if you’re not that bothered about an eggy flavour.
- 2 cloves garlic, crushed
- 349g pack silken tofu
- 2 tbsp nutritional yeast
- 2 tbsp olive oil
- 1/2 tsp turmeric
- 1 tsp fine black salt
- 1/2 cup chickpea flour
- 1 tbsp potato starch
- Prepare your chosen fillings before you start making the omelette and leave to one side
- Blend the garlic, tofu, nutritional yeast, olive oil, turmeric and black salt until smooth
- Add the chickpea flour and potato starch and blend until it’s all combined
- Heat a lightly oiled large frying pan and pour in 1/2 cup of the batter
- Use the back of a spoon to spread the batter out to make a thin circle
- Let it cook for about 3-5 minutes, until lightly browned on the bottom
- Flip the omelette over and cook for another minute or so
- Spread your prepared fillings evenly over half the omelette and fold over the other side
- Repeat with the rest of the batter