Authentically “eggy” and rich, accomplished with tofu, chickpea flour, and black salt. The last two ingredients are really what give it the egg-like taste and texture. It’s genius – this recipe, very slightly modified, is one of many awesome recipes in the cookbook Vegan Brunch: Homestyle Recipes Worth Waking Up For-From Asparagus Omelets to Pumpkin Pancakes
- a clove or 2 of garlic
- 1 pound soft or silken tofu (recommend Nasoya brand)
- 2 Tbsp nutritional yeast
- 1 Tbsp olive oil
- 1/2 tsp turmeric
- 1 tsp fine black salt (note on that later)
- 1/2 cup chickpea flour
- 1 Tbsp cornstarch
**Chickpea flour (great protein source) and black salt can be found at your local Indian market. You can substitute regular salt, but the black salt has a really, really authentic flavor.
In a food processor, combine first 6 ingredients and puree til smooth. Add the rest and puree again til smooth.
Use as big a skillet as you can find – it makes turning the omelets easier. I also highly recommend getting a really wide spatula if you want to get serious about these things. Spray the skillet with a light layer of cooking spray and heat to medium high.
This is the tricky part: add 1/2 cup of “batter” to the center of the skillet and spread out to about 6 inches. It should spread out a little on its own – if it just sits there in a big mound you probably need to add water. I ended up having to add 1/2 cup of water to my batch, but it’s really dependent on the brand of tofu. Testing out a spoonful of batter first may be wise.
Let it cook 3 to 5 minutes – or until the top starts to look kind of dry and matte – then flip and cook another couple of minutes. If when you attempt to flip it feels too flimsy just let it cook longer.
Once on the plate, fill with your favorite ingredients and fold.
Again, this recipe is a lot of work but it,s worth it. Try it at least once.
