I got the idea to try a "whipped tofu omelette" sometime after the scramble came to be, but wasn't sure if it had been done (and to what extent it worked). Eventually, I stumbled across Susan's Vegan Omelet and decided to try it out, mixing it with what I had in mind for texture and flavour. Garlic scapes recently brought home from the market filled my need for the garlic and green veggie component, while a dose of vegan Parmesan added another "cheesy" layer to the nutritional yeast. To get my coveted "crispiness", I stuck the pan of mostly-set "not-lette" under the broiler for a few minutes, which worked perfectly!
I don't know about you, but I am a huge fan of the salty-sweet combination. Once my omelet got onto the plate, I broke out the bottle of Jak
Inspired by Susan's Vegan Omelet and shared with Gluten Free Fridays
Garlic Scape Vegan Omelette
6 oz Mori-Nu Lite Firm Silken Tofu
3-4 tbsp cold water
1 tbsp nutritional yeast
1 tbsp tapioca starch
¼ tsp onion powder
⅛ tsp turmeric
⅛ tsp pinch smoked paprika
¼ tsp kala namak (black salt)
4 garlic scapes, thinly sliced on a bias
1 tsp GO VEGGIE® Vegan Grated Parmesan Style Topping (optional, included in NI)
- Blend tofu through kala namak until smooth, adding water as necessary to make a pourable puree.
- Spray a large non-stick skillet and heat on medium-high until very hot.
- Pour the batter into the center of the skillet and use a spoon or spatula to smooth over the top.
- Place garlic scapes over the batter and reduce the heat to medium-low.
- Cook for 5 minutes.
- Place under the broiler for 1-2 minutes, until golden in color and browned in spots.
- When it’s ready, sprinkle with vegan Parmesan, loosen the omelette by sliding the spatula under it from each direction, and then fold one side over the other.
- Serve alongside roasted home fries (or sweet potato fries!)
Total Fat: 2.5 g
Cholesterol: 0.0 mg
Sodium: 531.1 mg
Total Carbs: 14.5 g
Dietary Fiber: 2.6 g
Protein: 14.3 g