The most amazing eggless egg omelette recipe

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This is my favourite vegan egg recipe ever using only 7 ingredients. It really is the closest to the original and tastes just eggcellent (pardon the pun) with packing in more than 36g of protein in one serving!

I came up with this after a friend of mine gave me a pack of silken tofu and I had absolutely no idea what to do with it. After a bit of research and experimenting I came up with this recipe which got me totally excited because it's so delicious. Slightly crisp on the outside, soft on the inside and the filling veggie mix compliments the omelette very well. The protein content will make every athlete's heart leap for joy!





INGREDIENT (1 large portion):


Eggless egg omelette ingredients:

  • 300g silken tofu
  • 1/4 cup gram flour (also called chickpea flour)
  • 1/4 cup plant based milk (best soy milk)
  • 1/2 tsp fine kala namak salt/also called indian black salt (you could also use normal salt but it won't taste as real)
  • 1/2 tsp garlic powder
  • 1/2 tsp turmeric
  • 1 tbsp nutritional yeast

Veggie filling ingredients:

  • 1 small courgette
  • 1 red or yellow pepper
  • Half a red onion finely chopped
    (I used a few multi-coloured mini peppers)
  • Salt, pepper and garlic to taste
  • 1 1/2 tsp tomato puree
  • Dash of lemon juice

Additional ingredients:

  • Baguette or slice of bread of your choice

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METHOD:

Preheat your oven to 180C (360F).


Add all eggless egg omelette ingredients into a blender (no need to drain the water from the tofu) and blend until you get a smooth consistency. Make sure you either have fine kala namak salt or alternatively you can add it to the blender beforehand and blend so it becomes very fine (and it will mix much better). If you don't have a blender you could whisk it together as well until you have a very smooth consistency.


Add some oil to a medium sized pan (mine was 24cm in diameter which worked well) and use a kitchen towel to spread the oil evenly. Switch the heat to medium to high. Pour the omelette mixture into it and fry for about 5 minutes on one side.


When done put the whole pan with the omelette into your oven and bake for 20-25 minutes.


While this is baking prepare the veggie filling. Finely chop up an onion and pepper and cut up the courgette into cubes. Cook in a separate pan with a bit of oil and all other ingredients, season to taste with salt, pepper, lemon juice and the tomato puree. After it cooked for a while add a bit of water so it doesn't become too dry.


When the omelette is done take it out of the oven (watch out the handle is very hot - I know because I found out the hard way; luckily I have good reflexes). Put the omelette on a plate, fill with the veggies, fold it over and add the rest of the veggies next to it. Serve with some bread. Enjoy!




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