Updated: Dec 3, 2020
Breakfast Of Champions- Vegan Style!
These incredibly fluffy and tasty omelettes were made from a creamy blend of silken tofu, almond milk and oat flour. It's seasoned with nutritional yeast and Kala Namak (black salt), then filled with vegan cheddar cheese, sauteed tomatoes and arugula.
They're filling and delicious but also super nutritious. These omelettes are high in protein, fibre, iron, potassium and antioxidants, making them an ideal meal to start your day with.
You can trust me when I say, that this recipe is one for the books!
See below for this easy-to-make vegan omelette recipe with a step-by-step video included.
On a side note - Eggs are one thing that I actually miss eating, a lot. I really enjoyed the taste and its versatility in cooking. However, as you may already know, most of the eggs that are being sold come from factory farms where the chickens are cramped together in very unsanitary and inhumane conditions. Not to mention the amount of antibiotics and unnatural amounts of drugs that they are pumped with on a regular basis. It's sad and scary to say the least! Not to mention what happens when male chicks are born, but i will spare you all of those gory details. Also, please don't be fooled by the 'free range' or 'caged free' labelled eggs. As this may be true in some cases, the majority of times it's simply a marketing scheme and may only mean that their cages or space to roam is slightly bigger. These were the main reasons I stopped eating eggs.
Yield approximately 4 - 5 omelettes
For The Omelette
1 Pack Extra Firm Silken Tofu
1/2 Cup Oat Flour (grounded whole oats)
3 Tbl Almond Milk, or any other non-dairy milk
1 Tbl Corn Starch
1 Tbl Nutritional Yeast
1 tsp Baking Powder
1 tsp Onion Powder
1/2 tsp Turmeric Powder
1 tsp Black Salt (kala namak), optional- it's a salt that's high in sulfur, which gives it an "eggy" taste.
1/2 tsp Salt
1 tsp Olive Oil Plant Butter- I used Country Crock Plant Butter
For The Filling
Tomatoes, finely diced
Baby Arugula, or regular arugula
Red Onions, finely diced
Garlic, finely chopped
Cracked Black Pepper
Olive Oil Plant Butter
Sliced or Shredded Vegan Cheddar Cheese- I used @daiyafoods medium cheddar
Drain the tofu and add to a food processor or blender with all of the other ingredients (except the plant butter). Blend until smooth and creamy.
Set aside the mixture, and in the meantime you can cook the filling for the omelettes.
Heat a non-stick pan on medium heat. When the pan is heated, add the plant butter.
When the butter has melted, toss in the red onions and garlic and cook until fragrant, while stirring.
Once the onions and garlic are fragrant, you can add the tomatoes and arugula, and season with salt and black pepper.
Stir and cook until the arugula is slightly wilted.
Remove from heat and set aside for when you're ready to fill your omelettes. Note: Reserve the cheese for when filling the omelettes.
Clean your pan then return to the stove and place on medium heat. When the pan is heated, add the plant butter and coat the pan with the melted butter using a spatula.
When the butter begins to bubble, scoop approximately 1/4 cup to a 1/2 cup of the Omelette mixture onto the heated pan. Use the back of a spoon to evenly spread the batter into a circle (using the same concept as making pancakes).
Cook until golden brown then flip and cook for a few more seconds (not as long as the first side).
Flip again and fill the center with sliced vegan cheddar cheese then the cooked tomatoes and arugula.
Now, fold half of the omelette over the filling and using your spatula press the omlette gently to help melt the cheese, which helps to 'hold' the filling together.
Remove from the pan and serve with a garnish of fresh parsley or chive.