If you’re vegan, I’ll take a wild guess that eggs were one of the last things you struggled to give up. That and ice cream.
Although I’m not 100% vegan, I do eat a mostly animal-free diet and I’d like to continue finding ways to fuel and satisfy my body on a plant-based diet.
I grew up loving eggs and ate them most mornings into adulthood. Unfortunately, a couple of months ago, John and I got a nasty case of food poisoning that left me with zero appetite for eggs. As in: none-point-none.
Now that we’re fully recovered and our appetites have mostly normalized, eggs have started to sound good again. But I’d like to see if I can get my egg fix elsewhere.
I had a random internal dialogue that went something like this.
“Hmm, eggs are good.
I wish there were vegan eggs.
Never tried a tofu scramble. Maybe I should do that.
Ooh, a vegan omelet! Yep, I’m doing that.”
I did a little research on vegan omelets and a few great cooks have mastered the basic technique and paved the way for me to make my own interpretation of this delectable dish.
My 7-ingredient base starts with silken tofu – creamy, blend-able, and full of protein. Then flavor is added from hummus, nutritional yeast, sauteed garlic, and paprika. Sautee veggies add extra fiber, nutrition, and texture.
Even though it doesn’t look like eggs before cooking, the finished result is nearly identical to the real thing!
How do they compare in flavor? Pretty spot on. Someone would probably guess it wasn’t eggs, but it wouldn’t be that obvious. I personally love this omelet and am thankful it’s a legitimate alternative to the real thing!
What to expect:
Slightly crisp on the outside
Tender on the outside
A beautiful golden hue
Stuffed with sauteed veggies
& Packed with nutrition (22 grams of protein!)
If you’re on the fence about eggs but still love a good omelet or scramble, this is the recipe for you. I will gladly be hopping on the tofu omelet bandwagon without looking back. Cheers!
- 5 ounces (~3/4 cup) firm silken tofu, drained and gently patted dry
- 2 Tbsp hummus
- 2 large cloves garlic, minced
- 2 Tbsp nutritional yeast
- Salt and black pepper
- 1/4 tsp paprika
- 1 tsp cornstarch or arrowroot powder
- 1 heaping cup veggies of choice (I like onion, tomato, mushroom, spinach)
- Fresh herbs
- Vegan Parmesan Cheese
- Preheat oven to 375 degrees F (190 C).
- Prep veggies, drain and dry tofu, and mince garlic. Set aside.
- Heat a small-to-medium, oven-safe skillet over medium heat. Once hot, add olive oil and minced garlic and cook for 1-2 minutes or until just lightly golden brown.
- Transfer garlic to food processor, along with remaining omelet ingredients (tofu – cornstarch) and mix to combine, scraping down sides as needed. Add just a touch of water to thin – 1-2 Tbsp at most. Set aside.
- To the still-warm skillet over medium heat, add a bit more olive oil and the veggies. Season with salt and pepper and sauté to desired doneness. I like to start with onions and tomatoes, then add mushrooms, and end with spinach so each has proper time to cook. Set aside.
- Remove skillet from heat and make sure it’s coated with enough oil so the omelet doesn’t stick. Add back 1/4 of the veggies and spoon on the omelet batter, spreading it gently with a spoon or rubber spatula, being careful not to tear or cause gaps. The thinner and more evenly you can spread it the better. So you may not end up using it all.
- Cook over medium heat on the stove top for 5 minutes until the edges start to dry. Then place in oven and bake until dry and deep golden brown – 10-15 minutes. The longer it bakes the less soft/wet it will be, so if you prefer a more “well done” omelet, cook closer to 15 or more.
- Using an oven mitt, in the last few minutes of cooking carefully add remaining veggies back on top of the omelet and cook another 1-2 minutes to warm through.
- Carefully remove from oven with oven mitt and fold over gently with a spatula. If it doesn’t want to fold, you can serve it as a frittata or scramble!
- Serve with desired toppings. I went with salsa, vegan parmesan cheese, cilantro and toast.