Vegan Omelette

Delicious egg-less omelette, packed with plant protein and ready for your favourite fillings.

Ingredients (serves 2)

150g silken tofu

30g (6 tablespoons) chickpea flour

100ml non-dairy milk or water

2 tablespoons nutritional yeast

½ teaspoon salt

¼ teaspoon black salt

¼ teaspoon garlic powder or granules

¼ teaspoon turmeric powder

4 small sheets of rice paper

Approx. 2 tablespoons oil for cooking

Fillings of your choice: we used mushroom, red capsicum and Angel Food mozzarella.

Instructions

1.        Measure the first 8 ingredients (from tofu to turmeric) into food processor or jug (if you’re using a stick blender). Blend until smooth and creamy, then set aside for about 5 minutes. It will thicken slightly as it sits. You can make this batter the day before you need it, and keep it in the fridge. I find it easiest to make two individual omelettes than divide one large one after cooking, so that’s how these instructions are written.

2.        Get your fillings ready before you start cooking the omelettes.

3.        When you’re ready to cook your omelettes, pour half the batter into a wide shallow dish that your rice paper will fit in easily. Put one sheet of rice paper into the batter in the bowl and tip it from side to side so the whole sheet is submerged in the batter. Put a second rice paper sheet on top and repeat to cover this one too. Allow to sit for a few minutes until the sheets absorb liquid and soften.

4.        Heat a large non-stick pan over medium heat. Pour a little oil on the bottom and spread it around to make sure it covers most of the pan. You really don’t want this baby to stick!

5.        Gently lift/scoop the egg-y rice paper sheets from the bowl into the pan. Pour the rest of the batter from the bowl on top and spread it out. Cover the pan and cook about 5 minutes, or until the top is cooked.

6.        Add your fillings to one half of the omelette, then fold the other half over to cover them. Slide the omelette carefully on to a plate and keep it warm while you cook the second omelette. 

Notes

If you like a fluffier omelette, you can add 1 teaspoon baking powder.

You can buy silken tofu in tetrapacks in most supermarkets, in the Japanese / international section. It's not the cheapest way to buy it, buy it is a handy item to have in the pantry. You'll get more bang for your tofu buck at the Asian supermarket, in the chiller.

Fresh garlic is great but dried works better in some situations (including when you just can’t be bothered to peel and chop!). I’m tired of garlic powder turning into an unusable brick within weeks of opening the jar, so I’ve switched to garlic granules and, so far, so good.