Tofu Omelets

IMG_8898.JPGMMMmm!  If you’re new to vegan omelets or allergic to eggs and want to try something new for breakfast or brunch-this is it! Also Gluten Free 🙂


2 garlic cloves

1 pound silken tofu, lightly drained

2 Tbsp nutritional yeast

2 Tbsp olive oil

1/2 tsp turmeric

1/4 tsp salt (* original recipe calls for 1 tsp fine black salt-has a sulfuric taste like eggs. Hard to find)

fresh ground black pepper

1/2 cup garbanzo/chickpea flour or brown rice flour

1 Tbsp arrowroot or corn starch

Chop the garlic in a food processor, add the tofu, nutritional yeast, olive oil, turmeric and salt and blend until smooth.  Add the flour, starch and blend again until well mixed.

Preheat a large skillet aver medium high heat, lightly grease or oil pan (spray oils work well)

Use about 1/4-1/2 cup of the mix at a time and spread evenly in heated skillet in about a 6 inch circle.  Let batter cook for 3-5 minutes until it looks very dry on top.  Flip to cook other side-you should see brown crispy flecks on cooked side.

You can east plain or fill omelets with veggies and fold over and serve. Also can be folded up on bagels, english muffins or toast and made into breakfast sandwiches.

My favorite is a savory breakfast bowl with quinoa or rice, garlicky kale, lemon tahini sauce or sriracha aioli, fresh herbs and avocado with a folded tofu egg.


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