If you haven’t yet tried tofu omelet, then it’s time for you to heat the pan!
You might think I have tofu addiction lately. Well, I have to admit that you are far from wrong.
From stir-fries, curries, creams and cheesecakes to quiches, scrambles and omelets… options are endless. How can I ignore tofu’s awesomeness? I just can’t.
So here is a great tofu omelet recipe to dig in!
P.S.: I added mushroom-kale stir fry for filling and pickled artichokes. I also added a bit of the vegan red kidney bean spread I adore. Here it is, wide open 🙂
150g firm or extra-firm tofu
1/2 tsp. Dijon mustard
1 and 1/2 tbsp. nutritional yeast
1 spoon whole-wheat flower
3 tbsp. rice milk
Sprinkle of turmeric
Sprinkle of paprika
Himalayan pink salt and freshly ground pepper to taste
Mix everything in a food processor until smooth.
Heat a non-stick pan over medium heat and wait until it’s really hot. Then pour the mixture and gently spread it out into a circle. The mixture will be quite thick but don’t worry, it will cook well.
When done on one side, turn the tofu omelet on the other side (I like my omelet baked on both sides, but the choice is yours). Be brave and flip it in the air, I do it quite easily with this recipe.
Fill with the filling you want and flip the half of the omelet over to cover the filling.
Slide the cooked omelet onto a plate and enjoy!