Vegan Omelet
A creamy, fluffy, EASY vegan omelet that's loaded with protein and is wonderful for breakfast or for a light lunch. The batter is made in a blender in under five minutes!
Servings: 2 servings (3 omelets each)
Calories: 376kcal
Equipment
- Small skillet (for filling)
- Nonstick skillet or well-seasoned cast iron skillet
Ingredients
For mushroom filling
- 1 teaspoon avocado oil or any neutral oil
- 6 cloves garlic (thinly sliced. Use less if you prefer less garlicky flavor).
- 1 small onion (thinly sliced)
- 8 oz cremini mushrooms or button mushrooms or button mushrooms
- 1 teaspoon fresh thyme
- 1 tablespoon fresh chives
For vegan omelet
- 9 oz extra firm tofu (if using firm or silken tofu see notes below)
- 1 cup chickpea flour (besan, or very finely ground chickpea flour)
- ½ teaspoon dried rosemary
- kala namak (black salt, or regular salt, to taste)
- Ground black pepper to taste
Instructions
Make mushroom filling
- Heat a teaspoon of oil in a small skillet over medium heat. Add 6 cloves sliced garlic, a small sliced onion, salt and ground black pepper. Saute until the onions are soft and translucent.
- Add 8 oz sliced mushrooms and saute another 2-3 minutes over medium high heat.
- Add a tablespoon of chives and a teaspoon of thyme to the mushrooms and onions in skillet. Mix and turn off heat. Set aside while making omelet.
Make vegan omelet
- Place all of the omelet ingredients in a blender in this order: tofu, chickpea flour, rosemary, kala namak and ground black pepper. Add ¾ to 1 cup of water--less water for thicker omelets and more water for thinner omelets. Blend for a few seconds until the batter is thoroughly mixed.
- Heat a nonstick skillet or well-seasoned cast iron skillet over medium high heat. Coat the bottom well with oil or use a cooking spray. Once the oil is hot, pour in approximately ⅓ cup batter to form a six-inch circle. Let the omelet cook, covered, until the top is quite dry and there is no wet batter on top. You can reduce heat to make sure the underside doesn't overcook.
- Place filling on one half of the omelet and carefully, using a thin spatula, fold the other half over it. Serve right away.
Notes
- If you want thinner omelets, use 1 cup of water in the batter. For thicker omelets use ¾ cup. Also adjust the amount of water up or down if you substitute extra-firm tofu with firm tofu or silken tofu.
- Because I made the omelets thin, I had two servings of three six-inch omelets per person. If you add less water and make thicker, fluffier omelets, you will get two omelets per person.
Nutrition
Calories: 376kcal | Carbohydrates: 49g | Protein: 27g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Potassium: 1310mg | Fiber: 8g | Sugar: 11g | Vitamin A: 140IU | Vitamin C: 8mg | Calcium: 117mg | Iron: 5mg