Vegan Omelette (no chickpeas!)

4.96 from 181 votes

My delicious vegan omelette - ready in a flash for a quick lunch or breakfast! Made without chickpeas, so the texture is smooth, creamy, light and fluffy!

Cook Time10

Total Time10

Course: Main Course

Cuisine: All

Servings:

Calories: 381kcal

Author: Richard Makin

Ingredients

180 g extra firm tofu drained
120 ml soy milk unflavoured and unsweetened
2 tablespoon coldpressed rapeseed oil or vegetable oil
4 tablespoon rice starch also known as rice flour - see recipe note below
1.5 tablespoon potato starch
Pinch turmeric optional
½ teaspoon fine sea salt
2 teaspoon vegan butter
Pinch kala namak optional
100 g baby spinach
40 g vegan shredded cheese
Fresh chives finely chopped
Pinch ground black pepper

Metric - US Customary

Instructions

Place the extra firm tofu, soy milk, rapeseed oil, rice starch, potato starch, turmeric (if using) and fine sea salt in the cup of a blender. Blend until smooth, scraping down the sides as needed.
180 g extra firm tofu, 120 ml soy milk, 2 tablespoon coldpressed rapeseed oil, 4 tablespoon rice starch, 1.5 tablespoon potato starch, Pinch turmeric, ½ teaspoon fine sea salt
Place a medium frying pan over medium heat and add 1 teaspoon of the vegan butter. Once melted, add half of the blended omelette mix and spread into an even layer. Cover the pan with a lid to allow the omelette to cook for a few minutes.
2 teaspoon vegan butter
Once the surface of the omelette is cooked, remove the lid and sprinkle the surface with a pinch of kala namak. Top one half of the omelette with half of the vegan cheese then top with half of the spinach.
Pinch kala namak, 100 g baby spinach, 40 g vegan shredded cheese
Carefully, fold the omelette over the filling using two spatulas then return the lid to the pan. Lower the heat and cook for a further minute to allow the vegan cheese to melt and the spinach to wilt.
Carefully slide the omelette out of the pan and onto a plate. Top with the fresh chives and some freshly ground black pepper before serving. Repeat with the second half of the ingredients.
Fresh chives, Pinch ground black pepper

Notes

1. The starches in this recipe are (unfortunately) necessary for its success. The rice starch (also known as rice flour) and potato starch are also not interchangeable or suitable for substitution as they behave very uniquely. Also, be sure not to use glutinous rice starch. It needs to be regular rice starch which will help the omelette to hold together and go crispy on the edges.

2. While hot, the omelette is rather fragile. It won't be quite as robust as an egg omelette. Be careful when you fold the omelette over and when you serve the omelette as it may break. For a lovely realistic folded omelette you must practice a little care.

Nutrition