Vegan 22- grams of Protein Packed Tofu Omelets
When you are on high protein diet and allergic to eggs but rainy day and craving for omelets, Here comes the recipe. Top of everything patience is the key here. Don’t panic if it doesn’t turn out good in first attempt- as the firmness and water content in tofu plays a major role. Use your instinct to add milk, water for the right consistency.
Ingredients
- Organic firm tofu- 100-140 grams
- Soymilk/almond milk or coconut milk for vegan (any milk for non-vegan)- 1 tablespoon
- Nutritional yeast or Parmesan cheese (I use Nutritional yeast because of the added benefits)- 2 tablespoons
- Chickpea flour or humus- 1 tablespoon
- Turmeric – 1/8 teaspoon (To give yellow color like eggs)
- Black salt, or regular salt to taste
- Coconut oil/olive oil/butter- 10 ml (If you are using a no- stick pan)
For the filling: Pick veggies as per your choice and sauté with oil and keep separately)
(spinach, green chilies, kale, mushrooms, onions, colored peppers)
For kids– I use Beets, carrots, spinach purees too.
Method:
1.Place all of the ingredients into food processor (Tofu, herbs, spices,milk)and blend together until smooth.
2. Heat a wide non-stick pan over medium heat.
3. Pour batter onto pan. Spread it out a little very gently using a spatula. It will be quite thick,
4. Cook for at least 5 minutes on very low flame until it sets. Turn the heat down to medium low.
Now add your sautéed vegetables filling to the bottom half and flip the top half of it over to cover and cook until the desired crispiness.
5. When the omelet is cooked and firm enough to move, slide it onto a plate.
6. Serve with guacamole or relish of your choice.
5. When the omelet is cooked and firm enough to move, slide it onto a plate.
6. Serve with guacamole or relish of your choice.
For Omelets burger sandwiches
- 1 or 2 mason jar lid
- Tofu mixture as mentioned above or eggs for egg eaters
- Veggies for the omelets (spinach, chilies, mushrooms…)
- Cooking oil
- Guacamole for stuffing
- Spatula or tongs
Method
1. Warm the pan on stove.
2. Pour oil in the pan.
3. Place tops of the mason jar lids directly on to the pan.
4. Pour the mixture of tofu/eggs inside the lids.
5. Let it cook, then flip lids with tongs.
6. Knock omelets out of lids onto plate.
7.Stuff with guacamole and serve