Gluten Free Tofu Omelets



The perfect egg alternative for breakfast bowls, “egg” sandwiches and stuffed omelets. Oil-free, gluten free and delicious!

Makes 7 omelets with an estimated 5.7g of protein per serving!


2 garlic cloves

1 pound silken tofu, lightly drained

3 Tbsp nutritional yeast

1 Tbsp ground flax meal + 3 TBSP water, whisked

1/2 tsp turmeric

1/4 tsp salt

1/4 tsp paprika

1/4 tsp thyme

1/4 tsp onion granules

fresh ground black pepper, to taste

1/2 cup garbanzo bean flour

1 Tbsp arrowroot or corn starch

Chop the garlic in a food processor, add the tofu, nutritional yeast, flax mixture, turmeric, herbs, salt and blend until smooth.  Add the flour and cornstarch and blend again until well mixed.

Preheat a large skillet aver medium high heat, lightly 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.

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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