Fluffy Vegan Omelet

There’s popular saying in French that goes like this: “on ne fait pas d’omelette sans casser les oeufs” translated: “you can’t make an omelet without breaking eggs“. The saying really means that you cannot obtain what you want without making some sacrifices. Now, this post has nothing to do with making sacrifices to get what we want (although if you can, do so). I just wanted to prove that the saying is not always true because I was able to make an omelet without breaking any eggs whatsoever 😉 hehe. Yes, I’ve created the perfect recipe to get a fluffy vegan omelet.

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Now, there are many ways to make a vegan omelet. I’ve tried the recipe with chickpea flour, and the taste wasn’t quite there because chickpeas flour has a very strong flavor. Even after you try to suffocate it with seasoning its flavor is still very overpowering. So I figured tofu might be a better option, and boy was I right. The beauty with tofu is that it tastes exactly like whatever you season it with. So after a few attempts of tweaking the ingredients here and there, the omelets came out perfect!

The Omelet Base

To make our base, we’ll need to rinse out the tofu and use paper towel to absorb as much water as possible. I like to use extra firm tofu because it holds less water, and with this recipe we want to control how much water we use. Make sure to weigh the tofu with a kitchen scale as 6oz is really the perfect amount, based on the other ingredients and seasoning we’re using. Cut the tofu in cubes so it’s easier to blend.

In the blender, add the tofu, vegan milk, rice flour, corn starch, nutritional yeast, turmeric, garlic powder, baking powder, black salt or Kala Malak (to get that eggy flavor) and pepper. Blend until smooth. The baking powder is the secret ingredient to get the fluffy vegan omelette.

Cooking The Omelet

Place a large non-stick skillet on low heat, add the olive oil. Once the oil is hot, pour in the tofu mixture, making sure to spread it as much as possible, just so the omelette is not thick on some areas and thin in others. Set the timer and cook the omelette covered with a lid for exactly eight (8) minutes on low heat, not a minute more.

Once the eight minutes have elapsed, run a fork around to make sure the cooked side of the omelette is not stuck on the skillet. Run a flat turner underneath the omelette to make sure that the middle is not stuck on the skillet. Then slide the omelette on the inside of the lid or using a large plate (this will more challenging with the plate especially with the omelette being hot). Cover the lid with the skillet, then flip so the omelette is transferred back in the skillet and the cooked side is now facing up. You’ll notice the beautiful golden brown color. Cook the other side for eight minutes also, but this time without the lid on.

The Filling

Place a skillet on medium heat, add in the vegan butter and let it melt. Then add the chopped onions, garlic and rosemary. Let them cook until the onions are translucent. 

Then add the creamy part of the canned coconut milk along with some of the coconut water, just so it doesn’t burn. Let the coconut milk melt completely. Then add the salt and pepper, garlic powder, nutritional yeast and herbes de Provence (or some Italian herbs or other dry herbs you already have in your pantry). Let everything cook for about 3 minutes and it’s ready.

Plating

Place the creamy mushrooms filling on half of the omelette, then cover filling with the other half of the omelette and voila! We made an omelette without breaking any eggs. A fluffy vegan omelette at that! Now, does it taste exactly like an omelette? The short answer is no, but it tastes really really good. The black salt definitely gives you that eggy flavor. The seasoning combination is perfect and the texture is amazing. I definitely recommend you trying it for yourself. Enjoy!