Vegan Omelette with Silken Tofu (GF)
This vegan omelette made with extra-firm silken tofu is a high-protein breakfast prepared in just a couple of minutes. Fill the omelette with more protein-rich and nutritious options, like vegan sausage, lentils, beetroot, and beans.
Ingredients
Omelette batter:
- 170 g extra firm silken tofu
- heaped 4 tsp nutritional yeast I used fortified with B12
- 9 g (1 tbsp) arrowroot starch
- 15 ml (1 tbsp) coconut cream just cream from a can of coconut cream without the water
- 12 g cashews
- 8 g (1/2 tbsp) vegan cream cheese plain
- 1/4 tsp salt
- 1/8 tsp turmeric powder
For making omelette:
- 1/3 tsp vegan butter
Suggested fillings:
- vegan sausage store bought or homemade, gluten free if needed
- red lentils
- beetroot grated
- beans of choice
Suggested toppings:
- avocado sliced
- micro greens
- parsley chopped
Instructions
- First prepare the filling, if using any. For the filling, that I'm using, I cook store bought vegan sausage on a pan for a couple of minutes, turning it around, so that every side is cooked. I cook red lentils in water for 5 min, then I drain the excess water. To the bowl with lentils, I add some beans (from a can) and grated beetroot. I slice the cooked vegan sausage and add it to the mix as well. I mix everything together.
- Put all ingredients for the omelette batter into a blender and mix well, scraping down the sides until the mixture is very smooth.
- Heat a non sticky pan on high heat and melt vegan butter. Transfer the omelette batter into the pan and spread it with the back of a spoon evenly. Don't try to make it very thin, it's suppose to be thicker.
- Turn the heat to low, cover the pan and cook for 5 min.
- Uncover the pan and, if you are not using any filling, carefully flip the omelette, cover the pan again and cook for another 5 min. If you are using filling, place it on half of the omelette, then carefully lift the other half of the omelette and cover the filling with it. Cover the pan and cook another 3-5 min.
- Serve warm with some sliced avocado and micro greens, or just a sprinkle of chopped parsley on top for decoration.
Notes
*Put a can of coconut cream in the refrigerator a day before starting if it’s not already there.
*The starch in the mix is necessary for the recipe to work because it holds the omelette together. You can probably substitute it with any other starch you have on hand although I tested it only with arrowroot.
*Make sure to use extra firm silken tofu because the omelette will hold well together with this variety.
*I like plain vegan cream cheese from Violife.
*Prep time and nutrition information does not include the suggested filling.
*If you have leftovers from my vegan bolognese sauce, that would also be an amazing option to use as a filling in silken tofu omelette.
*I got the inspiration for this recipe from Fat Free Vegan Kitchen.
Nutrition
Serving: 1 omeletteCalories: 263kcalCarbohydrates: 16gProtein: 17gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 734mgFiber: 2gSugar: 3g
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