Vegan Omelette
Gang/Type: Breakfast
Ergibt/Yield: 1 serving
For the Omelette:
  • 180 g (6 oz) silken tofu
  • 1 tbs nutritional yeast flakes
  • 3 tbs chickpea flour
  • 1 tbs soy milk
  • 1/4 tsp salt
  • 1 pinch turmeric
  • 1 pinch onion powder
  • 1 pinch of sweet paprika
  • 1 pinch of Kala Namak
  • 1 tsp vegetable oil
  • filling of taste (here: mushrooms, spinach, tomato, crispy fried smoked tofu, spring onion, parsley)
  • salt
  • pepper
  1. Mix the ingredients for the omelette in a blender.
  2. Heat the oil in a frying pan on medium level and infuse the omelette mix. Juggle to spread. Pour the filling on one half, season with salt and pepper and place a lid on the pan.
  3. After approx. 5 minutes the omelette should be cooked through. The surface is then dry. Slide the omelette onto a plate, fold in half. Enjoy immediately.
I make the omelette in my wok pan. This it's got the perfect size and comes out of the pan easily.
From the leftover silken tofu I always make chocolate mousse.
Recipe by Blueberry Vegan at