Vegan Tofu Omelette | Eggless and Easy Recipe
When I think about an omelette, I think of all the things I can put inside an omelette. Imagining all of those yummy isms really makes my mouth water. But what about those people who cannot have eggs? May it be because they are allergic or because of personal or ethical reasons, they cannot have an omelette because of the egg.
So, for my vegan friends and the egg-free people out there, this vegan tofu omelette is for you. And the secret to getting that egg flavour without actually having to use an egg is the Himalayan black salt also known as Kala Namak. This recipe is good for one, personally, I don’t want to fill it up that much, so only add as many veggies as you can handle. Go try this delicious recipe out and enjoy!
Mushrooms as much as you like, roughly chopped
1/4 zucchini, diced
1 small onion, chopped
1 small tomato, diced
Leafy greens, as much as you like
1/2 avocado, cut into small slices
A pinch of black salt
Salt and pepper, to taste
200g hard tofu
2 tsp cassava flour
3 tbsp savoury yeast
1/2 tsp turmeric powder
3 tbsp plant milk
1 tsp olive oil
Olive oil, for frying
Sprouts, for topping
Balsamic glaze, from my Gluten Free at Home Online Cooking Class
1 tsp #LETTINGGO
Break the tofu into crumbs using your hands.
Add in the cassava flour, savoury yeast, black salt, and turmeric powder.
Season with salt and pepper.
Mix with your hands.
Put in the plant milk and continue mixing.
Add 1 tbsp olive oil, mix, and set aside.
In a pan, add oil and saute the onions and the zucchini.
Season with a little salt and pepper.
Put in the tomatoes followed by the tofu mixture.
Continue cooking while pushing down the tofu against the pan covering the sauteed veggies.
Add half of the avocado chunks and continue cooking.
Rip the leafy greens and add them on top of the omelette.
Flip the omelette and cook for about 4 minutes more.
Transfer to a plate, top with the remaining avocados, a drizzle of balsamic glaze and serve.
Prep time: 20 mins
C, NF, GF, DF, VEG, V
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