We've committed a total food blogger fail. We've been making various versions of this vegan omelette for a while now and never bothered to write down the recipe! It's delicious and we've kept it from you! So sorry! But with the vegan breakfast challenge on this week, I went to town and made what I thought was a good staple breakfast idea! Watch it now!
** makes 2 large and 4 small omelettes
omelette batter ingredients:
2/3 brick of medium firm tofu (approx. 1 cup crumbled)
1/2 C non-dairy milk (soy or almond)
3 tbsp nutritional yeast
3 tbsp chickpea flour
2 tbsp tapioca starch
1/2 tsp turmeric
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp old bay seasoning (optional)
1/4 tsp sea salt
1/4 tsp ground pepper
When it comes to filling I used chopped mushrooms that I sautéed first until mostly cooked through, as well as finely chopped green onion, and small pieces of vegan cheddar cheese. The one used in the video is field roast chao cheese. Just be sure whatever you use that it's chopped into small pieces to make folding the omelette easiest.
Heat a non-stick flat top or skillet over low-medium heat. Add a little bit of vegetable oil or vegan butter to the surface as well. Pour the omelette batter into the centre and spread it out until it's about 1/4" thick . You can make small or large omelettes... totally up to you!
It will take about 3-4 minutes on the first side. You'll notice the batter being cooked through and getting darker in colour around the perimeter of the omelette. At this point you can add the fillings to one side of the omelette round. After 30 more seconds or so you can use a spatula and lift one side and fold it over to create a half moon shape. After another 30 seconds or so gently flip the omelette over on to the other side. Cover with a lid to allow the cheese to really melt well inside for another 1-2 minutes.