Vegan Omelette
This creamy, fluffy, and eggy vegan omelette is a winning high-protein breakfast, ready in just minutes. Made without traditional eggs or expensive egg replacers, it uses a seasoned tofu and rice flour batter. Customize it with your favorite vegetables and dairy-free cheese for a delicious and satisfying meal.
Instructions
- 1
Drain liquid from the [silken tofu]. Combine [silken tofu], nutritional yeast (3 tbsp), cornstarch (1 tbsp), brown rice flour (4 tbsp), unsweetened non-dairy milk (2 tbsp), paprika (0.5 tsp), onion powder (0.25 tsp), turmeric (0.25 tsp), and black salt (0.5 tsp) in a blender. Blend until smooth, scraping sides as needed. Set aside.
- 2
If using [sautéed vegetables], cook them in a small pan with [olive oil] until soft. Set aside. Have any [non-dairy cheese shreds] ready.
- 3
Heat [olive oil] in a medium non-stick pan over medium-high heat. Pour half of the omelette batter into the center, spreading it into a 0.25-0.5 inch thick circle with a spatula. Cover and cook for 3-4 minutes, until the top is dry.
- 4
If the omelette is too thick or not fully cooked, carefully flip it and cook for 1-2 minutes on the other side.
- 5
Add [sautéed vegetables] and [non-dairy cheese shreds] to one half of the omelette. Fold the other side over to cover the fillings. Cover and cook for 1-2 minutes until the [non-dairy cheese shreds] melts.
- 6
Carefully transfer the omelette to a plate. Serve with desired toppings like [avocado slices], [tomato slices], [hot sauce], [salsa], [fresh herbs], [vegan nacho cheese sauce] or [nut free vegan cheese sauce]. Repeat for the second omelette. Enjoy!
Nutrition Facts
Per portion
Macronutrients
Micronutrients
Reviews
Rate this recipe:
this is terrible, the AI did not come with any proper recipe. it does not turn out like an omelette. This is just very poorly written. Way better recipes out there than this.
