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Vegan Omelette Supreme

Yields1 ServingPrep Time15 minsCook Time10 minsTotal Time25 mins

So crispy on the outside and tender on the inside, no one will believe these are 100% vegan and made in just 15 minutes.

Yields: 5-6 Omelettes
INGREDIENTS
Omelette Batter:
 300 g Silken Tofu (Soft)
 2 tbsp Tahini
 3 tbsp Nutritional yeast flakes
 ½ tsp Asafoetida (hing)
 ½ tsp Smoked paprika powder
 ½ tsp Chipotle powder (optional)
 ¼ tsp Turmeric powder
 3 tbsp Non sweetened plant-based milk of choice
 2 tbsp Corn starch
 ¼ cup Water
 1 pinch Black salt
 Salt and Pepper to taste
Omelette filling options:
 Cooked spinach with shiitake mushrooms and cheese
 Vegan bacon and cheese
 Chopped tomatoes and cooked kale
 Salsa with black beans
Omelette Topping options:
 Arugala, cherry tomatoes, chopped fresh basil, pine nuts or vegan Hollandaise/vegenaise sauce.
DIRECTIONS
1

In a food processor or blender mix all ingredients for omelette batter together.

2

My filling choice: Lightly fry 1-2 vegan bacon pieces. In a pan with 1 tsp oil, 1/2 tsp red pepper flakes, 1/2 tsp asafoetida (hing), heated on medium. Then add 8-10 chopped shiitake mushrooms and sautéed for 2 mins. Add 2 tbsp water to soften mushrooms. Once mushrooms are cooked through, add 4 cups chopped spinach together with 1.5 tsp soy sauce and salt & pepper to taste.

3

To cook omelette: Heat stove on low medium, using a non stick pan, pour 1/3 cup of batter on pan and holding the pan in a circular motion rotate around to allow batter to coat the whole pan evenly. Cook for 3-4 mins until top is slightly firm, add toppings. Cook until edges are browned around 10 mins.

4

Once cooked, using a spatula loosen the edges of the batter and flip one side onto the other side. Cook for another min. Slide onto plate. Top with desired toppings.