We’re in love with breakfast foods here at our house & this is a big favorite of ours that we have almost every weekend. This Omelette is so flavorful & looks & tastes very similar to an egg omelette! I would highly recommend a red copper skillet as this will stick to most pans that we’ve tried, but this has proven to cook the best omelettes without sticking. I’d love to hear if you’ve tried this & if you’ve enjoyed it as much as we do here!
1/2 pkg. firm tofu
1 TBSP almond milk
1 TBSP nutritional yeast (I like Bragg’s brand the best)
1 TBSP potato starch
1 tsp sesame tahini
1/8 tsp onion powder
1/8 tsp turmeric
1/2 tsp salt
1/8 tsp paprika
1/8 tsp ground black pepper
1 TBSP canola or coconut oil
1/2 tsp garlic salt
1/4 tsp celery salt
1/8 cup vegan Parmesan cheese
1/8 cup cherry tomatoes, cut in half (optional)
1 TBSP olive oil
(** we’ve sometimes added broccoli to it too because, why not?)
- Put all ingredients in a blend (except for filling ingredients) & blend until smooth. Put to the side in a bowl.
- Saute filling in fry pan with olive oil. First, saute green onions & mushrooms together until soft & slightly browned, then add spinach & some water until water is cooked away & is wilted down. Then, add tomatoes ’til browned. Add garlic salt & celery salt. Stir for 2 minutes until flavors meld together, then put to the side in a bowl.
- Put olive oil in saute pan on medium heat & once sizzling & ready, pour in the omelette mixture. Spread with a flat spatula to spread mixture outward without making holes in mix.
- Add filling to top of omelette, sprinkle on the Parmesan cheese & cover pan. Cook on medium heat for 4 minutes. If it still has a wet look & not cooked yet enough, give it another minute.
- Remove cover & check in a corner to see if browning on bottom. Flip one side over to close over other side. Leave cover off & cook on low heat for one more minute.
- Carefully remove from pan to plate & enjoy the goodness!!
I hope you enjoy this recipe as much as we do. We’ve gotten this recipe inspired from other recipes through the years & have changed a few things along the way.
This Recipe is for one person. We make each one for my family separately, except the filling is made in a big batch.