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
- ½ tsp turmeric
- 1 tsp fine black salt
- ½ 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 ½ 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
14 comments
This looks so delicious. i have never cooked with silken tofu .i make similar pancakes just using chick pea flour and wheatflour. Adding tofu will make he dish richer so i will try bookmark the recipe to try soon
I love chickpea pancakes, they’re one of my favourites!
I like silken tofu, but have yet to make a vegan omlette with it – its often cheesecake. Love the flavours in this.
Ooh, cheesecake made with silken tofu – what a great idea!
This looks amazing! I love trying vegan versions of things but have yet to attempt a vegan omelette. Looks absolutely fab.
You should definitely give it a go. I also love trying vegan versions of things.
I have never tried a vegan omelette – but my neighbour’s have a toddler with a terrible egg allergy so I will pass on the recipe! It looks really good – you could have fooled me by looking at the photos!
Thanks! I hope your neighbour’s toddler likes it if she tries it.
I don’t like adding refined potato starch, do you think I can just use more chickpea flour or add ground linseed instead?
All the recipes I’ve seen use potato starch, cornstarch or arrowroot powder, so I’m not sure what it would be like if you used more chickpea flour or ground linseed instead. Although, the chickpea pancake I make doesn’t use any starch, and pancakes are pretty similar to omelettes, so maybe it’d be okay just to leave it out.
Thanks for reply. I will try to use more chickpea flour then. Let’s see what happens. I’ll let you know.
I hope it turns out okay!
Made the omelet this morning. The batter was fairly thick so it was somewhat difficult to spread it out, as it looks in the photo. However, it was very tasty. Oerhaps next time I would add a few drops of water to thin it out.n Thanks for recipe. It’s a keeper.
I’m glad you enjoyed it and thanks for coming back to tell me!