A traditional breakfast favorite made lighter with your choice of tofu or chickpea flour batter and filled with your choice of fresh veggies.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 1x
- 1 tsp garlic, fresh, minced (optional)
- 1/2 package (7-ounce) silken tofu, lightly drained (not the vacuum packed kind)
- 1 tbsp nutritional yeast
- 1/4 tsp turmeric, ground
- 1/4 cup chickpea flour
- 1 1/2 tsp arrowroot or cornstarch
- 1/2 tsp fine black salt, plus extra for sprinkling (optional)
Chickpea Flour Omelet
- 2/3 cup chickpea flour
- 3 tbsp nutritional yeast
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp baking soda
- White pepper, to taste
- 2/3 cup water
Filling for BOTH Versions
- Your choice of vegetables, including mushrooms, green onions, spinach, asparagus, bell peppers, tomatoes, Swiss chard, broccoli
- Combine all ingredients. For TOFU omelet, use a food processor, adding the ingredients in the following order: garlic, tofu, nutritional yeast, turmeric, chickpea flour, cornstarch, and black salt (if using). Make sure to puree after each addition and scrape the bowl so everything is well combined. For CHICKPEA FLOUR omelet, combine all dry ingredients in a bowl then add water and stir until the batter is smooth.
- Heat a large, non-stick skillet over medium heat. Pour the batter into the pan, as if making pancakes.
- Cook for 3-5 minutes on the first side, then flip and cook an additional minute on the other side.
- Stuff omelet with the fillings of your choice and fold over.
- Remove from pan and serve.
Notes: The tofu omelet will be moister and taste more like regular ‘egg’ omelets. Black salt is optional, but it will give the traditional ‘egg’ taste and smell to the omelet. For those who cannot eat soy, there are commercial “vegan eggs,” which can be used to make omelet. There are several brands to choose from, but in general, “vegan eggs” are sold as a powder, blended with water, and then cooked like regular eggs.