Vegan Omelet for One
6 ounces (1/2 package) Mori-nu lite silken tofu (or regular
extra-firm silken tofu)
1 tablespoon soymilk
1 tablespoon nutritional yeast
1 tablespoon potato starch or cornstarch
1 teaspoon tahini
1/8 teaspoon onion powder
1/8 teaspoon turmeric
1/4-1/2 teaspoon salt, or to taste
1 pinch chipotle pepper or smoked paprika (optional)
Omelet's filling of choice (have filling warm or at room
- Blend together all ingredients until smooth. (I use a Magic
Bullet blender, but you may use any small blender or hand blender.
To use a larger blender, you may have to make a double batch.)
- Spray a large non-stick skillet with olive oil and heat on
medium-high until very hot. Pour the batter into the center of the
skillet in a circular pattern about 6-8 inches across, and use a
spoon or spatula to smooth over the top. Place your filling
ingredients over the batter, and reduce the heat to low.
- Cover and cook for about 2-4 minutes, checking often to see if
it's done. When the edges have dried out, lift a small section with
a spatula and check to see that the omelet is set. It will be golden
in color, but not browned. When it's ready, loosen the omelet by
sliding the spatula under it from each direction, and then fold one
side over the other.
- Cook for about one more minute. Carefully lift or slide it onto
a plate and serve hot.
Your question and comments are welcome