During the Thanksgiving week and weekend I stumbled across a post that I flagged and saved for later. Well, later was this past Saturday. I decided to try my hand at making a vegan omelette made from tofu.
If you look at my recipe index you will see that I make tofu scrambles VERY often, but you know that once you start making sometime often the drudgery of making another scramble is not so attractive. Not really, but sometimes mentally a vegan needs another option.
Here are some of the tofu scrambles I’ve enjoyed.
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| Tofu Scramble with Chorizo |
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| Tofu Scramble with Home Fries |
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| Chorizo Tofu Scramble w/ Daiya on a Roll |
Jeni Treehugger at Heathen Vegan posted a wonderful recipe for a vegan omelette during Vegan Mofo that was very attractive. I read her version of the recipe from the original version found at Fat Free Vegan’s website. (Note: I always like reading original recipes before they’ve been adapted so I see what was done.)
I decided to work from both recipes and I came out with a WONDERFUL and flavorful version. You know what completes the omelette? The black salt.
Black salt, or otherwise known as Kala Namak, is a salty and pungent smelling condiment used in India. The condiment is composed largely of sodium chloride with several impurities lending the salt its colour and smell. The smell is mainly due to sulfur content. (description from Wikipedia)
What do you say? This does not sound appealing? Think twice. This salt has a hard-boiled egg aroma and when added to the vegan omelette it makes it seem like you are eating it a REAL omelette. I know somw people have talked about it being VERY pricey, but I found my bag of black salt for 0.99 cents at the Asian Market. I am telling you that you can find great deals and products by locating an Internation or Asian market in your town.
If anyone would like me to mail them some, email me!
So my finished product? My vegan omelette was VERY tasty and very filling. It is easier using the softer to firm tofu found in the aseptic containers. Enjoy!
Portabella and Chorizo Omelette
adapted from Fat Free Vegan and Heathen Vegan
print recipe
serves 2
12 ounces (1 package) Mori-nu lite silken tofu (or regular firm silken tofu)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon black salt
½ teaspoon turmeric
2 Tablespoons So Delicious Coconut milk (or other non-dairy milk)
½ teaspoon white pepper
3 Tablespoons nutritional yeast
3Tablespoon potato starch or arrowroot powder
3 Tablespoons soy chorizo
3 Tablespoons baby portabella mushrooms, chopped
Blend together all ingredients until smooth. (I use my Vitamix because this recipe makes enough for 2 omelettes, but you can use an immersion blender or food processor.)
Spray a large non-stick skillet with olive oil and heat on medium-high. Before it gets hot, pour HALF the batter into the center of the skillet in a circular pattern about 6-8 inches across, and use a spoon or spatula to smooth over the top.
Now you have two options: ( I have tried them both ways and like them the same)
OPTION 1: Place your filling ingredients over the batter, and reduce the heat to medium. Use ANY other fillings of your choice. Like a pancake, you will see little bubble form indicating that the omelette is cooking. Cook for 7 minutes.
With a spatula, turn one side of the omelette, covering the fillings and cook for another 5 minutes. Serve and eat with fav veggies and sliced toast.
Yields a softer center in your omelette but it is TASTY.
OPTION 2: Pour batter into NON-stick skillet one medium heat and cook for 7-10 minutes. Slide omelette on a plate and flip the omelette on the opposite side onto the skillet. Cook for another 7 minutes.
Meanwhile, saute’ choice fillings and have them ready to add to the omelette. Place filling on one side of the omelette and fold the other side over the filling. Ready to consume.
Yields a more cooked omelette (a little drier) but still very tasty.
Place around with both options as I did.
