Vegan Eggless Tofu Omelette with Mixed Vegetables

May 24, 2011 § Leave a comment

Going out for breakfast for those who don’t eat eggs is a chore. I have suffered many boring breakfasts of toast and hashbrowns simply to partake in social outings.  My friends and I have been eating at a restaurant that has an extensive amount of vegan and vegetarian options with an all day breakfast menu. While I order off the lunch menu, they order omelettes or eggs. After some time of gazing at them devouring their eggs, I wondered if I could make an omelette out of tofu and decided to revisit eggless tofu omelettes. 

To my surprise, it was quite easy to make and in fact tastes remarkably like eggs! The texture and fluffiness was uncanning. I tested this recipe on my non-vegetarian friends and they agreed. All things aside, they agreed it was a tasty meal.

The tofu omelette mixture is best when made fresh so only make what you need. You can store any left over mixture overnight though it tends to lose moisture. If you have more than one non-stick saucepan, you can cook a couple of omelettes at the same time to reduce the cooking time.

Light and fluffy, these eggless tofu omelettes will scam you into thinking that they are eggs. Enjoy these omelettes on a lazy Sunday morning or serve them at your next brunch. 

Makes 4 Omelettes
Cooking time: 2 hours
Tofu mixture 10 minutes
Filling 25 minutes
Omelette cooking time 20 minutes each

Tofu Omelette:
350 grams medium firm tofu
600 grams soft tofu
1 ml oregano
1 ml turmeric
1 ml pepper
1 ml salt
5 ml Bragg liquid soy seasoning
5 ml olive oil
20 ml soy spread or butter

Filling:
5 ml olive oil
50 ml diced onion
1 cup red pepper
1 cup zucchini
1 cup thinly sliced mushrooms
1 ml salt
200 ml grated soy or regular cheese (optional)

Directions:

1. Combine all of the omelette ingredients together into a jug and blend with a hand blender. Set aside.

2. Heat a medium-sized saucepan on medium high heat and add 1 tsp of olive oil. When the oil is hot add the diced onion and cook until golden.

3.Cut the red pepper into 1/2 inch strips and then into 5/8 inch pieces. Add to the onions and cook until soft approximately 4 minutes.

4. Cut the zucchini in half and into 1/8 inch slices. Add to the saucepan and the zucchini starts to become translucent about 5 mins.

5. Add the sliced mushrooms to the vegetables and continue cooking until the veggies are done about 7 minutes.6. The vegetables are ready when they are slightly transparent though still firm. Add the sea salt and set aside in a bowl.


7. Heat a non-stick medium-sized saucepan on medium-high heat. Melt the butter and spread around the saucepan covering the whole surface. Evenly pour 2/3 cup of tofu mixture into the saucepan creating a round shape.


8.The tofu omelette needs to be well cooked otherwise the omelette will be difficult to flip and will crumble. Cook the tofu omelette until the bottom is well done and golden brown. Depending on the thickness of your omelette this can take 10 – 15 minutes.


9. Carefully flip the tofu omelette and add 1/4 cup of veggies to one side of the omelette. Cook until the bottom is golden about 3-5 minutes.


10. Sprinkle 50 ml grated cheese on both sides of the omelette and cook covered for 2-3 minutes.

11. When the cheese is melted, fold the tofu omelette in half and serve with toast.

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