If you’ve ever tried chickpea flour based omelettes/pancakes (i.e. Indian chili or French socca), you have probably found that while they are great, they don’t quite come that close to egg-based omelettes. This recipe calls for silken tofu combined with chickpea flour, which is the key to giving it a similar texture. Even if you you don’t or didn’t like eggs, I think it’s worth giving it a try before deciding you don’t like the vegan variation. Delicious, high protein breakfast!
Equipment/Tools: Food processor/blender
- 400g silken tofu, drained
- 35g (6 tbsp.) chickpea flour
- 1 tbsp. nutritional yeast
- 1/2 - 1 tsp. kala namak (black salt) or use sea/rock salt if you do not have this
- 1/2 tsp. paprika powder
- 1/2 tsp. garlic powder
- 1/4 tsp. turmeric powder
- 1/4 tsp. (freshly) ground black pepper
- onion, diced or sliced
- garlic, minced
- mushrooms of choice (oyster, button, chestnut, etc.), sliced
- bell peppers, sliced
- zucchini, finely cubed
- spinach, sliced
- Simply add all the ingredients to a food processor or blender and process/blend until completely smooth, scraping down the sides if necessary.
- Heat a medium-sized non-stick pan over medium-high heat, and add some cooking oil.
- Pour a couple tablespoons (about a quarter or third of the batter, depending on how big you want them) into the pan and spread the batter out to desired thickness.
- Cook on medium-high heat for a few minutes until it looks and feels ready to flip. Flip, and cook for another few minutes on the other side. The outside of the omelette shouldn't cook too quickly, or you risk the inside being slightly raw. In this case, adjust the temperature by lowering it slightly if necessary. Repeat with the remainder of the batter, and give each omelette a few minutes to cook thoroughly.
Caution: These omelettes are very delicate, so handle gently, and only flip if you are sure they are cooked enough to flip correctly.
- In another non-stick pan, cook the optional filling ingredients in this order: first onion, then garlic, then oyster mushrooms (if using these; if using button or chestnut, add them after the bell peppers and before the spinach), zucchini, and bell peppers, and finally spinach.
Tip: With the addition of each new ingredient, add a pinch of salt! This brings out maximum flavor from each vegetable. When you add the oyster mushrooms, add some spice mix or seasoning (such as my Vegan Chicken Seasoning) to add another layer of flavor to the mushrooms.
• If you want to make an omelette without a filling, but rather have some ingredients incorporated into the batter (e.g. spinach or bell peppers), simply pour the batter into a bowl and add chopped ingredients (spinach or bell peppers) and mix & cook.
• You can also make vegan cheese omelettes by mixing some vegan cheese shreds into the batter prior to cooking them.
• The batter will keep in the refrigerator for up to 3 days in an air-tight container.