Yes – a vegan omelette made with tofu is called a Toflette. Well, why not? This version is packed with roasted vegetables which transforms the humble omelette into a fancy lunch or simple but delicious mid-week dinner. Once you’ve mastered the basic omelette recipe you can adapt it to whatever you’re in the mood for which is great way of using up any bits and bobs of veg. If you don’t want to bother with roasting the veg, it works really well with fried mushrooms or raw tomatoes chopped up with your favourite grated vegan cheese. You can even omit the vegetables altogether, a plain version of this omelette also works as part of a vegan brunch with grilled mushrooms, baked beans and toast.
400g tofu (silken or firm) – well pressed
3 tbsp nutritional yeast
1 ½ tsp kala namak (Indian rock salt with an eggy flavour) opt.
2 tsp plain / all-purpose flour
1 tsp chia seeds
1 tsp turmeric
1 tsp garlic powder
½ tsp asafoetida
1 cup unsweetened plant milk
Salt and pepper
A dash of olive oil
A mixture of some or all of the below, approx. 1 cup of each:
1 small aubergine
A few cloves garlic, whole
Red or yellow pepper
Cooked, diced potato
Chop the vegetables into small cubes and place on a baking tray with a drizzle of olive oil and mix to ensure they are evenly coated. Add salt and pepper and place in a pre-heated oven at 200 deg. C for 40-45 minutes or until the veg is golden brown. Mix the vegetables with a slotted spoon half-way through cooking to ensure they are roasting evenly.
While the vegetables are roasting, crumble the pressed tofu into a bowl, add the milk and chia seeds and mix thoroughly. The chia seeds will expand gradually, absorbing the extra liquid and act as a super-healthy gelling agent. Mix the flour and spices together separately; kala namak, turmeric, garlic powder, asafoetida and add to the tofu mixture. Mix together with a hand mixer or transfer to a blender and whizz together. You want the consistency of cake mix so add a splash more milk if necessary. Leave in the bowl and allow it to sit while the vegetables finish in the oven. This will allow the chia seeds to fully expand and do their magic.
When the veg is cooked add it to the bowl with the omelette mix and stir to combine.
Heat a dash of olive oil in a non-stick frying pan on a moderate heat. Pour in the omelette and vegetable mixture and spread out over the base of the pan as you would with a pancake. Cook the first side until it has started to brown and flip to cook the 2nd side. Alternatively you can place it under a grill to cook the top.