Vegan Tofu Omelet Recipe
2 Garlic cloves, crushed (optional)
2 tbsp Nutritional yeast
2 tbsp Olive oil
½ tsp Turmeric
½ cup Chickpea flour
Salt to taste
- Combine tofu, garlic (if using), nutritional yeast, olive oil, turmeric and salt in a food processor. Puree until smooth.
- Add the chickpea flour and puree 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 omelet should be flecked with light to dark brown spots. Flip gently and cook the other side or another 1 minute.
Note: if your container reads “soft,” “medium,” “firm,” or “extra firm,” it’s not silken tofu and won’t yield a desirable result.
If you prefer your omelet packed with delicious veggies, you can sauté those separately.