For Day 2 of this week’s ‘Pick a protein’ theme, I have a Tofu Omelette recipe that is fluffy and absolutely delicious. This vegan omelette is perfect to make for weekend breakfast or brunch. I served them with some hash browns for a filling and comforting meal.
Vegan Brunch Recipes:
Eggs are usually served for breakfast/ brunch in the US. Whereas in India we are used to eating eggs any time of the day. Tofu is a great ingredient that can veganize these traditionally egg based dishes. I have already posted quite a few dishes - like this quiche, scramble, pizza etc. So when I saw this omelette recipe in ‘Vegan Brunch’ cookbook, I wanted to try it for my family to see if they can find the difference.
Ingredients:
Silken tofu (not the vacuum packed kind) aka soft tofu is used instead of egg.Chickpea flour (besan) is added to give tofu fluffiness and an egg like taste. So basically this is a fusion cheela with tofu and they taste a lot like them too.Nutritional Yeast adds a nice cheesy flavor to the dish.Cornstarch thickens the batter.Turmeric adds a nice tinge of color and flavor.Garlic cloves, salt and olive oil.
Instructions:
Combine tofu, garlic (if using), nutritional yeast, olive oil, turmeric and salt in a food processor. Puree until smooth.Add the chickpea flour and cornstarch; puree again until well combined. Scrape the sides of the food processor, to make sure that everything is well incorporated.Preheat a large 12" nonstick skillet over medium-high heat. Add a very thin layer of oil. Add ½cup of the batter into the skillet. Spread it out into a 6~7" circle using the back of a spoon.Cook for about 3~4 minutes or until the top starts to get dry. Underside of the omelette should be flecked with light to dark brown spots. Flip gently and cook the other side or another 1 minute.Keep warm on a plate covered with foil as you make the remaining omelettes.Serve the omelette warm. Enjoy!!
How to Serve:
These tofu omelettes can be served just as is or you can get creative and stuff them with roasted, sauteed or fresh veggies or cheese. I ate mine with some green chutney and ketchup.
Taste Test:
I am happy to report that everyone loved these. My 10 year old even came back for seconds, which means the recipe was a hit. Let’s check out what my fellow marathoners have cooked today for BM# 88.
