Vegan Mushroom Omelette
This silken tofu omelette is one of those dishes that proves how much you can do with just a blender and a frying pan. It’s soft, fluffy, and full of flavour, all without using eggs.
The base is a simple mix of silken tofu, gram flour, nutritional yeast, turmeric, and baking soda (which makes it rise slightly). While the batter rests, mushrooms and spinach are sautéed to create a warm, savoury filling.
If mushrooms aren’t your thing feel free to have the omelette plain or opt for any other filling that tickles your fancy. Regardless, the result is a golden omelette that’s light, protein-rich, and feels as satisfying as the original.
Ingredients
For the omelette batter:
1 packet silken tofu (300 g)
1 cup gram flour (about 90 g)
1 cup nutritional yeast (about 80 g)
1 tsp turmeric
1 cup water
1 tbsp baking soda
Salt to taste
For the filling:
200 g mushrooms, sliced
1 bag spinach (about 100 g)
Instructions
Add silken tofu, gram flour, nutritional yeast, turmeric, and water to a blender. Blend until smooth.
Stir in baking soda and salt. Let the batter rest for about 10 minutes for it to become slightly airy.
In a non-stick pan, sauté mushrooms until golden. Add spinach and cook until wilted. Remove and set aside.
Heat a clean non-stick pan over medium heat. Pour in 1 large ladle of the batter to form a large circle (like you would a pancake).
Cook for 4–5 minutes until the bottom is set and slightly golden.
Add the mushroom-spinach mix on one side, then gently fold the omelette over.
Cook for another minute, then remove from heat. Repeat with remaining batter.
Nutritional Information
Calories: ~370
Protein: ~32 g
Carbs: ~28 g
Fat: ~12 g
#Vegan #HighProtein #Breakfast #QuickToCook
#NoOilOption #HealthyComfortFood
