This omelet can be a little tricky. This is AWESOME! I made this recipe and let me tell you it is really tasty, but I couldn’t for the life of me get it to look remotely like an omelette. Capers And Broccoli Rabe Wow. Hope that helps! But if you’re going to experiment, and you should, do it in half batches and try to have fun with it. It would’ve been helpful to know what consistency the egg mixture should be and how much we should put in the skillet. I have seen it in lot of places as well. So satisfying and fulling and there’s tons of protein which is a huge plus. Love it! almond or coconut milk 3 tbsp. Saute 3 cloves minced garlic in 2 tablespoons olive oil. Sautée about 3 minutes more, add fresh black pepper and a few dashes of salt to taste. It was delicious for all of us this morning – vegans and not vegans alike! Use the back of a spoon or a rubber spatula to spread the batter out into about 6- inch circles. I have tried combing hummus with banana oranges, an its a nice taste compared to those ever sweet desserts. Saute 4  sliced sausages and 2 medium diced red peppers in 2 tablespoons olive oil. Yes, this seems to fit my diet, by which from now on I’ll use a scarce amount of oil in my cooking (not in salads, makes me sick), but use the oil thusly scarcely. This is amazing! I tried adding extra olive oil to prevent the omelet from sticking (in my non-stick pan). After about 5 minutes, when mushrooms are soft, add 2 cloves minced garlic and about 3 tablespoons fresh chopped thyme. Shredded Swiss Chard give black salt a try sometime in your v-eggs! Unfortunately I don’t have a picture, because we ate them up too quickly! This looks amazing, can’t wait to try it! I baked it for about 25 minutes and it still fell apart. What camera do u use? Kale Caesar with Brussel Sprout Croutons. I can’t eat garlic so I skipped that step and I don’t think it’s necessary if you can’t be bothered or to reduce the prep time. Cheers and thanks for following along! Hope you give it a try! I also forgot to mention that the omelette I made was tomato and fresh basil. 760mg is over half of what I usually eat in a day! I might have to give that a try! It’s late, and I’m starving and I want to lick my screen. BTW – I love your site. Cook the omelettes at a medium heat for 3 to 5 minutes, until much of the moisture is evaporated and the edges look a bit dry. There’s something about an omelet that says “It’s the weekend, dig in and get ready for a day that’s all your own!”. Stir and cook over … I would love it if the directions were teased out a bit more as it became unclear around step 6 and 7. Use one bunch of chard. but I’m glad you still loved the overall result! I doubled the recipe and used tapioca rather than arrowroot as that’s what I had in. I will be serving this for company at brunch sometime. I’ve trhad to Google with no avail. This loks amazing! (The less oil the better for the nice brown speckles we’re going for.) But very delicious as is!! Thanks so much for this recipe…I can’t wait to try it. If you begin to flip it and it seems like it might fall apart, give it a little more time. Exactly! Was nice though. I would love to make some ahead of time and keep in the refrigerator. I’d suggest you pour the batter on fairly thick and cook it a little longer on the stove before putting it in the oven. Thank you so much, this recipe is insanely awesome.. made it without even a processor, just whisked everything and didn’t have any cornstarch or arrowroot, but it still might just be the best thing I’ve tasted yet.. ;-D. Do you think it would be possible to just bake it in a muffin tin? Fluffy The only thing I found an issue with was the consistency of the tofu mix. Never?! I wish there were vegan eggs. Try scramble tofu with Kala Namak and turmeric ! Thank you again, <3 My vegetarian friends are going to be veryyyyy happy about this! I wonder what would make this easier…. Great recipe! Amazing recipe only thing I’m confused about is you don’t mention if you have to remove the omelet into something else before puttin it into the oven? Add the chickpea flour and cornstarch and puree again for about 10 seconds, until combined. Preheat a large pan over medium heat. The only issue I’ve had is my veggies burned on the bottom, am I cooking them to long before I add the batter? I’m puzzled though. I’ve been mostly vegan for about a year with the exception of occasional fish and egg white veggie scramble. Plus, I won’t ever sit down and just eat a block of vegan cheese. Thank you for sharing. You are amazing. The next day I made a scramble with the remaining batter. Even better than the omelet of the previous day. It doesn’t bother me as much as it might others though. This recipe is modified from Vegan Brunch. Tahini and Hummus is not the same! Always a hit with my friends and family whenever they come over. Fillings options: It’s What’s Inside That Counts Toss with 2 tablespoons olive oil. I am in a very similar boat to what you described. I used silken tofu organic firm and added more water to help thin it out to no avail. When the omelet is ready to be flipped, the underside should be flecked with light to dark brown when it is ready to flip. Samantha, what a great idea! I have tried other vegan omelet recipes, but have not been able to obtain the desired consistency. 1 14 oz package silken tofu, lightly drained (not the vacuum packed kind), or soft tofu (see tip) So use a low-sodium hummus and draw back on seasonings. Can you save extra “egg” batter to use another time? Also added black salt which really gave it a good “eggy” flavor! Would transferring the omelette work? And report back. If not, add additional soy milk by the Tablespoon until the batter is pourable. Once the omelet has been filled, sprinkle with a little extra black salt, since some of its flavor disappears when cooked. I am trying to cut back on oil use. Let sit for at least an hour or overnight. Chef Bao shows you easy steps on how to make the best Scrambled Eggs and Tofu with this popular Chinese recipe! However, I’m having trouble getting the texture right; each time I try to fold it, it breaks and is wet inside, even with 25+ minutes in the oven. Although it doesn't taste exactly like eggs … If you’re vegan, I’ll take a wild guess that eggs were one of the last things you struggled to give up. Thanks for the tip! Sorry, I guess I should have clarified… I’ve never actually liked the taste of eggs (I’ve refused them ever since I realized I could -about 18 months old, much to my mother’s chagrin) so the less these taste like animal eggs the better. Thanks, Maryea! PREP TIME: 20 minutes. Love the website and the photos. Nutritional yeast is edelgist, daarover schreef ik deze blogpost. Regards My husband who hates eggs/omelettes actually tried it and wants me to make him one next time! Hope that helps for next time! These are really crepes… silken tofu works better than soft tofu which tends to just break up into tiny shards. I’m looking forward to trying this as my egg allergy has kept me from having eggs for the last seven years now! :) If it just sits there in a mound and doesn’t budge, then add another 1/4 cup of water to the batter. You shouldn’t need the oven. I was really impressed by this. Next was milk. Will definitely give these a try. It requires an oven-proof pan while cooking the veggies and then that same oven-proof pan goes into the oven with all the other ingredients. I don’t know why you say don’t use vacuum packed. ? Sautee veggies add extra fiber, nutrition, and texture. I will tell you how it comes out. It’s super helpful for us and other readers. 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