Create a delicious and filling plant-based omelette with tofu and one very special ingredient. This vegan omelet recipe is dairy free and gluten-free.For this recipe you will need a food processor and a hand mixer, like this one, to create foamy aquafaba. Alternatively you could use a blender for both the tofu and aquafaba. See note below recipe. You will also need a good flat spatula like this one. Sauté the vegetables as the omelet cooks.
High speed blender, option if you do not have a food processor and hand mixer my recommendation
Ingredients
1block firm tofu
2tbspnutritional yeast
1tspturmeric powder
1tspIndian black saltKala Namak
1/4cupliquid from a can of cooked chickpeasyou can use liquid from home cooked chickpeas too
Avocado oil cooking sprayoptional if you have it
1tbspavocado or olive oil
1/2yellow onionsliced
2clovesgarlicminced
1/2bell peppersliced
1roma tomatodiced (or any type of tomato, about 1/2 cup diced)
1zucchinidiced
1/2tspsalt + more to taste
2handfuls raw or frozen spinach
Instructions
Place tofu, nutritional yeast, turmeric powder, and black salt to a food processor and blend until smooth.
Add the chickpea liquid, aquafaba, to a bowl and use a hand mixer to beat until it is foamy and no liquid remains.
Scoop the tofu mixture into the aquafaba and stir well.
Warm a non-stick skillet over medium high heat and grease with avocado oil cooking spray, or use a paper towel to carefully coat the pan in oil. When the pan is hot pour the tofu mixture into the center and allow it to spread out making a large omelet. Reduce the heat to medium and cook for 20-25 minutes until the top has dried out.
There is a lot of liquid in the omelet, so you may see some bubbles in the first few minutes. Use a spatula to press in the edges of the omelet to make them thicker and “eggier” if you’d like. After 20-25 minutes, cover the pan with a lid and cook for another 5 minutes on medium low heat.
While the omelet cooks you can sauté the vegetables. In another skillet warm 1 tbsp of oil on medium heat. When hot add the onions, garlic, and pepper to sauté. When the onions are translucent, add the tomatoes and zucchini and a pinch of salt. Cook for 10 minutes, or until the zucchini is tender. Stir in the spinach and cook for a couple minutes longer. Stir in the turmeric and remaining salt.
When the omelet is done, take a thin spatula to very carefully loosen the bottom away from the skillet without breaking it. Transfer the omelet to a serving plate, top half of it with the cooked vegetables, then use the spatula to carefully fold the other half over the veggies. Serve hot!
Notes
When blending the tofu and aquafaba, make sure no more liquid remains in the aquafaba. Pour off any excess liquid if it remains. Use a pancake turner/spatula to loosen the omelette from the pan, and to flip it. Be careful not to tear it. If adding vegan cheese: Add the cheese to the finished omelette, but don't remove it from the heat. Allow the vegan cheese to melt, then add the veggies, fold, and plate.