At least in my opinion that is. Sick of tofu scrambles, I decided to take the leap and try concocting a vegan omelet. And eventually, after much slaving away, Eureka!
I hope you enjoy this recipe as much as I do. Let me know what you think!
Makes: 16 small omelets
Preparation Time: 30 mins
16 oz of firm tofu, mashed
1.5 c of chickpea flour
.5 c onion, chopped
2 T soy sauce
1-2 T tahini
2 T baking powder
1 c water
Pepper to taste
Any minced add-ins (parsley, peppers, chives, etc...)
Let’s Get Started:
First, stir the flour and tofu together. Then, add this mixture the remaining ingredients (minus your add-ins and). Blend until mostly smooth. Add more water if needed. What you are aiming for is like a slightly thick pancake batter.
Pour small circles on to a medium-hot non-stick griddle or pan. Add the add-ins on top. Let them cook undisturbed until the edges brown and the centers are somewhat firm. Then, delicately flip. This is why you don't want to make them too big, lest they crumble. Cook until the bottoms are browned also. Ta Da! You have yummy-ness.
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