Plant-Based Tofu Omelette

After much trial and tribulation I've finally nailed this recipe for a vegan eggless omelette! Tested on my lovely family for brunch on Easter Sunday in the sunshine, they devoured it; a sure sign of deliciousness I hope. 

So, as promised, here is the recipe!

Serves 1
• 170g extra-firm tofu
• 80ml plant milk (plus extra for batter consistency)
• 1 Tablespoon cornflour
• 1/8 teaspoon turmeric
• 1/4 teaspoon black salt
• 1 tbsp nutritional yeast

Place all ingredients in a blender or food processor and pulse until smooth. Tilt blender to see if batter will slowly flow. If not, add additional milk by the tablespoon until the batter is pourable. (Note: A fluffier, non-flowing batter is good for making Mock Scrambled Eggs, but it will break apart as an omelette.)

Place a non-stick frying pan over medium heat. Add about 1 Tablespoon of olive oil and swirl pan to coat (or spray generously with cooking spray).

Pour the "egg" batter into the pan. Spread the batter gently to completely coat the bottom.

This is a great time to prepare any omelette fillings, such as onion, red pepper, vegan cheese, or whatever vegetables you have left over.

Cover and cook omelet 6 to 8 minutes until the top appears dry. If the omelette doesn't move freely when shaking the pan, gently work a spatula underneath so it loosens from the pan.

Add toppings to the half of the omelette farthest away from the pan's handle.

To plate, begin to slide the omelette onto a serving plate. When half of the omelette is on the plate, tilt the pan over so the omelet folds in half.

I would love to sees any pictures if anyone attempts to recreate this recipe!

Hope you enjoy!

Love,
Cat x