Vegan Omelette for One
You need to use a truly non-stick skillet to make the omelette come
out of the pan intact. Be sure to oil it and have it hot before you pour
the batter into the pan. If the unfortunate happens and your omelette
sticks, open-faced omelettes taste good, too!
Also: You may double this recipe but you must divide the batter in
half and cook it as two separate omelets. If you try to cook too much at
one time, your omelet will not cook properly.
6 ounces (1/2 package) lite silken tofu (or regular extra-firm silken
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)
Omelette filling of choice (have filling warm or at room
temperature), such as spinach, beans, scrambled tofu, etc.
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 omelette is set. It will be golden in color,
but not browned. When it's ready, loosen the omelette by sliding the
spatula under it from each direction, and then fold one side over the
Cook for about one more minute. Carefully lift or slide it onto a
plate and serve hot.
Your question and comments are welcome