Description
A healthy and delicious Vegan Mushroom Omelette made with silken tofu and chickpea flour, packed with sautéed mushrooms and spinach. This plant-based breakfast option is creamy, savory, and perfect for a nutritious start to your day. Served with avocado, berries, and hot sauce for a flavorful and balanced meal.
Ingredients
Scale
Batter Ingredients
- 16 oz silken tofu
- 1 cup unsweetened almond milk
- ¾ cup chickpea flour
- 3 TBSP nutritional yeast
- 1 TBSP cornstarch
- ¼ tsp ground turmeric
- ¼ tsp Himalayan sea salt
- Pinch of black pepper
- 1 TBSP olive oil, divided
Mushroom & Greens
- 8 oz sliced mushrooms
- Giant handful of spinach
For Serving
- Avocado, sliced
- Berries
- Hot sauce
Instructions
- Prepare the batter: Add the silken tofu, unsweetened almond milk, chickpea flour, nutritional yeast, cornstarch, turmeric, Himalayan sea salt, and black pepper to a high-speed blender. Process until completely smooth and creamy, scraping down the sides as needed to ensure even blending.
- Cook the omelette base: Heat half of the olive oil in a large skillet over medium-high heat. Once the pan and oil are hot, pour a scant 1 cup of the blended batter into the pan, spreading it out to form a large pancake-like circle. Cook for 4-5 minutes, until small bubbles form on the surface and the bottom turns golden brown.
- Flip and finish omelette: Carefully flip the omelette using a spatula and cook the other side for another 4-5 minutes until browned. Remove to a plate. Repeat with remaining batter to make about 4 omelettes total.
- Sauté mushrooms: While the omelettes cook, heat the remaining half tablespoon of olive oil in another skillet over medium-high heat. Add the sliced mushrooms and sauté for 8-10 minutes until browned and cooked through. Season with salt and pepper to taste.
- Wilt spinach: In the last few minutes of mushroom cooking, add the spinach to the same pan. Cover with a lid and cook until the spinach is fully wilted, about 2-3 minutes.
- Assemble and serve: Place an omelette on a plate and add a quarter of the mushroom and spinach mixture onto one side. Fold the omelette in half over the filling. Serve with sliced avocado, fresh berries, and hot sauce on the side for added flavor.
- Store leftovers: Keep any leftover omelettes and sautéed vegetables in airtight containers in the refrigerator for up to 5 days. Reheat gently before serving.
Notes
- Use a non-stick skillet to prevent the delicate omelettes from sticking while cooking.
- Adjust the seasoning of the batter according to your taste preference.
- You can substitute other plant-based milk if almond milk is not available.
- For added protein, consider adding sautéed tofu cubes or vegan cheese in the filling.
- This recipe can be doubled or tripled easily for meal prep or feeding more people.
