This is a surprisingly fluffy omelet. You’ll want to try it on a weekend—it doesn’t take that long, but it’s filling enough to keep you going for your whole Sunday hike.
8 oz. (1/2 package) silken tofu
1 TBLSP almond milk
1 TBLSP nutritional yeast
1 TBLSP corn starch
1 teaspoon tahini
1/8 teaspoon onion powder
1/8 teaspoon turmeric
Salt and pepper to taste
A pinch of kala namak (black salt) (optional—adds an eggy taste)
Omelet filling options (you need about a cup’s worth, once it’s all cooked down):
Faux meats (seitan or brats)
- If you want your filling ingredients cooked, do that first. For the omelet in the picture, I sautéed onions, garlic, and mushrooms in olive oil, and just as they were finishing up, tossed in spinach and chopped olives. When it was ready, I set it aside in a nice bowl. It’s important that the filling ingredients not be very wet. If you want your filling ingredients raw, skip this step.
- In a blender or food processor, whirl away at the tofu, milk, yeast, corn starch, tahini, onion powder, turmeric, salt and pepper, and kala namak until it’s smooth.
- Spray or wipe a non-stick skillet or omelet pan (one that has a cover) with oil and heat it on medium high until it’s very hot. Pour the tofu mixture into the center of the skillet and smear it in a large circle evenly around the pan. It should be about 6-8 inches across. You might use a spatula or a spoon to smooth the top, just to make sure there aren’t any thin places.
- Once the batter is starting to firm up, place your filling ingredients on one half of it. Reduce the heat to medium low. Cover and cook for 3-5 minutes, checking it often.
- When the edges have dried out and the middle is no longer jiggly, loosen the omelet by sliding a spatula under the edges. You might want to work your way around, making sure that the omelet is free on all sides. If it’s not moving loosely in the pan, it’s not set, and if you try the next step too soon, you’re going to have scrambled tofu instead of an omelet.
- If you’re adding faux cheese, this is the time. Sprinkle it liberally around the whole tofu disk.
- When it’s set, fold the empty half of the omelet over the full half. If your naked omelet half is oriented away from the handle of the pan, you can tip the pan and let gravity help a bit as you use your spatula to lift the rest. You can’t really flip this omelet the way you might an egg omelet or a crepe—it’s neither thin nor dry enough.
- Slide it onto a plate and serve immediately.