Recipe: The Weekend Vegan Omelet

I often find myself helping friends veganize their favorite foods. It’s a passion—I love seeing their faces light up as they discover cruelty-free versions of favorite childhood cookies, old family recipes, or cultural staples. So what about Sunday mornings, when you get a craving for something special for breakfast? Try whipping up an old favorite in a new way with this yummy Tofu Omelet recipe. It has countless topping options and is sure to win over any omelet lover!

Tofu Omelet

1 pkg. silken tofu
1/2 tsp. turmeric
3 Tbsp. cornstarch
1 tsp. onion powder
1 small bunch chives
2 Tbsp. nutritional yeast
1/2 tsp. black pepper (optional)
1 tsp. salt
2 Tbsp. vegetable oil

Combine all the ingredients, except the oil, in a blender and pulse until smooth.
Heat the oil in a nonstick pan on medium heat.
Pour the tofu batter into the pan in your desired shape and size.
Cook for about 2 minutes, or until golden, then flip. (If you aren’t using a nonstick pan, the omelet might fall apart, but the taste will still be stellar!)
Top with your favorite omelet filling. (See two possible options below.)

Makes 2 omelets

Mushroom-Asparagus Topper

1 small onion, sliced
2 cloves garlic, minced
1 bunch asparagus, chopped
12-oz. pkg. mushrooms, sliced
1 Tbsp. extra-virgin olive oil
1/2 tsp. salt

Sauté all the ingredients on medium heat, stirring frequently for 5 to 7 minutes, or until the onions are tender.

Makes 2 servings

Mexican Black-Bean Topper

1 medium onion, diced
Oil for sautéing
8 oz. black beans, cooked and drained
2 tomatoes, diced
1/4 cup corn
1/2 tsp. cumin
1 jalapeño pepper, chopped (optional)
1/2 tsp. salt
1/4 cup chopped cilantro

Sauté the onion in oil on medium heat until tender.
Add the black beans, tomatoes, corn, cumin, jalapeño pepper, and salt. Continue cooking for 3 to 5 minutes, stirring regularly.
Remove from the heat and stir in the cilantro.

Makes 2 servings

Remember: These aren’t the only topping options, so get creative, and try new things. Fried potatoes, kimchi, faux ham, or any of your favorite veggies all make tasty additions. The possibilities are endless!

Posted by Edwina Baier