Vegan Omelette
Vegan Omelette
Ingredients
For the Omelette Base
- 300 grams silken tofu
- 1/3 cup chickpea flour
- 2 tablespoons corn starch
- 1/4 cup plant milk
- to taste salt
- to taste kala namak, (for an egg flavor)
- to taste pepper
- to taste paprika
For the Filling
- 1 onion, diced
- 2 cloves garlic, minced
- 200 grams vegetables, of your choice (e.g., bell pepper, spinach, arugula), diced or chopped
- as needed oil, for frying
- to taste salt
- to taste pepper
- to taste paprika
- to taste cumin
Instructions
- 1
Add the silken tofu, chickpea flour, corn starch, plant milk, salt, kala namak (if using), pepper, and paprika to a blender. Blend until the mixture is completely smooth and free of lumps.
⏱️ 3 min
- 2
Dice the onion, mince the garlic, and prepare your chosen vegetables (e.g., dice a bell pepper or chop leafy greens).
⏱️ 5 min
- 3
Heat a medium-sized pan over medium heat and add a small amount of oil. Add the diced onion, minced garlic, and prepared vegetables to the pan. Sauté until softened, then season with salt, pepper, paprika, and cumin.
⏱️ 5 min
- 4
Pour the blended omelette mixture directly into the pan with the sautéed vegetables. Stir to combine the vegetables evenly throughout the mixture.
⏱️ 1 min
- 5
Spread the mixture evenly in the pan. Cover the pan with a lid and cook on medium heat for 5 minutes, or until the edges are set and the top is mostly firm.
⏱️ 5 min
- 6
To flip the omelette, place a large plate over the pan. Carefully invert the pan, allowing the omelette to fall onto the plate. Then, slide the omelette back into the pan, cooked side up.
⏱️ 1 min
- 7
Continue to cook for another 2-3 minutes, uncovered, until the omelette is fully cooked through and golden brown on both sides.
⏱️ 3 min
- 8
Serve immediately and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Vegan Omelette
For the Omelette Base
- 300 grams silken tofu
- 1/3 cup chickpea flour
- 2 tablespoons corn starch
- 1/4 cup plant milk
- to taste salt
- to taste kala namak, (for an egg flavor)
- to taste pepper
- to taste paprika
For the Filling
- 1 onion, diced
- 2 cloves garlic, minced
- 200 grams vegetables, of your choice (e.g., bell pepper, spinach, arugula), diced or chopped
- as needed oil, for frying
- to taste salt
- to taste pepper
- to taste paprika
- to taste cumin
Instructions
- 1
Add the silken tofu, chickpea flour, corn starch, plant milk, salt, kala namak (if using), pepper, and paprika to a blender. Blend until the mixture is completely smooth and free of lumps.
⏱️ 3 min - 2
Dice the onion, mince the garlic, and prepare your chosen vegetables (e.g., dice a bell pepper or chop leafy greens).
⏱️ 5 min - 3
Heat a medium-sized pan over medium heat and add a small amount of oil. Add the diced onion, minced garlic, and prepared vegetables to the pan. Sauté until softened, then season with salt, pepper, paprika, and cumin.
⏱️ 5 min - 4
Pour the blended omelette mixture directly into the pan with the sautéed vegetables. Stir to combine the vegetables evenly throughout the mixture.
⏱️ 1 min - 5
Spread the mixture evenly in the pan. Cover the pan with a lid and cook on medium heat for 5 minutes, or until the edges are set and the top is mostly firm.
⏱️ 5 min - 6
To flip the omelette, place a large plate over the pan. Carefully invert the pan, allowing the omelette to fall onto the plate. Then, slide the omelette back into the pan, cooked side up.
⏱️ 1 min - 7
Continue to cook for another 2-3 minutes, uncovered, until the omelette is fully cooked through and golden brown on both sides.
⏱️ 3 min - 8
Serve immediately and enjoy!