Omelet me explain! (hehe, get it?) There were absolutely no chickens harmed in the making of this omelet. It is 100%vegan, down to the cheese.
The secret? A blend of spices and tofu that folds perfectly, just like an egg omelet. Well, folds perfectly unless you are folding-incapable, like me. Egg omelets, vegan omelets, quesadillas – you name it and I will turn it into a pile rather than a nice folded food-filled goodness.
Vegan Omelet:
Make sure you use silken tofu and drain some of the excess water from it.
1/2 package of organic silken tofu
4 tbsp nutritional yeast
1 tbsp gluten free flour of your choice
2 tsp garlic powder
2-3 tsp turmeric
1 tsp cumin
sea salt to taste
1/4 (or slightly less) water
1 tsp oil for pan
3 small red and yellow bell peppers, chopped
1/4 onion, chopped
4 stalks broccolini, chopped
1/4 to 1/2 cup vegan cheese (daiya)
Blend tofu, spices, flour, and nutritional yeast until smooth. Add water until thin, the consistency of uncooked eggs. Add oil to a pan and heat on high. Add tofu mixture and heat on medium-high until starts to bubble on the sides (about 2-3 minutes). Add cheese and veggies on top. Place lid on pan to help cook veggies. After 3 more minutes, or when the edges start to peel away from the pan, fold. It should be golden brown on the sides.
It is Oh. So Good.
Tomorrow, get ready for a holiday friendly DIY!
Peace and love,
Jessi
