Our easy vegan omelette is as tasty as it is nutritious!
300g Firm tofu
3 tbsp Nutritional yeast
1 tbsp Cornstarch
4 tbsp Brown rice flour
2 tbsp Good Hope Soy Regular Unsweetened
½ tsp Paprika
¼ tsp Onion Powder
2-3 tbsp Olive oil
Salt and pepper to taste
Drain any liquid from the tofu package. Add the tofu, nutritional yeast, cornstarch, brown rice flour, unsweetened Good Hope Soy, paprika, onion powder, turmeric and salt to a blender.
Blend until smooth, scraping down the sides as needed. Set aside.
If you want to use sautéed vegetables as your filling, cook them now in a small pan with a little olive oil, then set aside. Have any vegan cheese you will use nearby as well.
Add a few tablespoons of olive oil to a medium non-stick pan and turn to medium-high heat. Once hot, pour half of the omelette batter into the centre of the pan, trying to make a circle. You can use a spatula to encourage it to spread, sort of like a pancake. You don’t want it to be too thick.
Cover and cook for 3-4 minutes, or until the top looks somewhat dry and set, no longer liquidy.
Add any fillings you want (we recommend onions, mushrooms, spinach) to one half of the omelette, then fold one side over to cover the fillings. Cover and cook for another 1-2 minutes, until the cheese has melted.
With a spatula, carefully transfer the omelette to a plate and serve with any additional toppings desired.
Repeat with the rest of the batter and toppings. The recipe makes 2 omelettes. Enjoy!