This Isa Chandra Moskowitz’s recipe from Vegan Brunch. This is my go-to for omelet and it also makes great egg for any Japanese “tamago” roll/yaki/sushi recipes!
from Vegan Brunch by I.C.M.
- 2 garlic cloves (optional)
- 1 pound silken tofu, lightly drained (not the vacuum packed kind) or soft tofu; Nasoya brand is recommended
- 2 T nutritional yeast
- 2 T olive oil
- ½ t turmeric
- 1 t fine black salt, plus extra for sprinkling (optional)
- ½ C chickpea flour
- 1 T arrowroot or cornstarch
I have not used black salt with this recipe, but I have had it in the past and it does give it that sulphuric,eggy taste/smell
“Chop up the garlic, if using, in a food processor.
Add the tofu, nutritional yeast, olive oil, turmeric, and salt. Puree until smooth.
Add the chickpea flour and arrowroot and puree again for about 10 seconds, until combined. Make sure to scrape down the sides so that everything is well incorporated.
Preheat a large, heavy-bottomed, nonstick skillet over medium-high heat. Well seasoned cast iron works great or use a regular nonstick skillet. Lightly grease the pan with either cooking spray or a very thin layer of oil. (The less oil the better for
the nice brown speckles we’re going for.) Also, make sure that you use a large skillet, as you need room to spread out the omelet and to get your spatula under there to flip. Don’t use an 8-inch omelet pan or anything like that. Here you’ll need at least 12 inches (tee hee).
In ½-cup increments, pour the omelet batter into the skillet. Use the back of a spoon or a rubber spatula to spread the batter out into about 6-inch circles. (It’s okay if it isn’t a perfect circle.) Be gentle—if there are any rips or holes, that is fine, just gently fill them in as you spread the batter.
Let the batter cook for about 3 to 5 minutes before flipping. The top of the omelet should dry and become a matte yellow when
it’s ready to be flipped. If you try and it seems like it might fall apart, give it a little more time. When the omelet is ready to be flipped,
the underside should be flecked light to dark brown. Flip the omelet and cook for about a minute on the other side. Keep warm on a
plate covered with tinfoil as you make the remaining omelets.
Fill omelet with the fi lling of your choice, then fold it. Once the omelet has been filled, sprinkle with a little extra black salt, since some of its flavor disappears when cooked.
TIP If using soft tofu, some trial and error may be required because the water content varies so drastically from brand to brand. Some of my recipe testers added up to ½ cup of water and it worked beautifully. I find it’s best to start by adding ¼ cup of water to the batter. Do a mini omelet test by pouring 2 tablespoons into the pan. If the batter spreads out on its own and firms up when cooking, then you are good to go. If it just sits there in a mound and doesn’t move, then add up to ¼ cup more water to the batter.”
Fillings are whatever you want, just cook them ahead of time. I used the classic onion, pepper, mushroom, soy sausage, and Daiya cheese shreds as a nice weekend treat.
If you have extra omelet, use the thinner, not so pretty pieces to roll up, sushi style.
Before you roll it up, brush with soy sauce and a pinch of sugar. Also great with sushi rice with a little nori (toasted seaweed).
It also get’s the seal of approval from the fellow ex-Japan inhabitant, Omni Monkey, who was confused as to why I would put egg in his lunch. Win!