Ingredients
- 16-oz. silken tofu
- 1 cup unsweetened almond milk
- ¾ cup chickpea flour
- 3 TBSP nutritional yeast
- 1 TBSP cornstarch
- ¼ tsp ground turmeric
- ¼ tsp Himalayan sea salt
- Pinch of black pepper
- 1 TBSP olive oil, divided
- 8-oz. sliced mushrooms
- Giant handful of spinach
- Avocado (for serving)
- Berries (for serving)
- Hot sauce (for serving)
Instructions
- Add the tofu, almond milk, chickpea flour, nutritional yeast, cornstarch, turmeric, sea salt, and black pepper to a high-speed blender. Process until completely smooth and creamy, scraping down the sides as needed to recombine.
- Add half of the olive oil to a large skillet over medium-high heat. Once the pan and oil are warm, pour a scant 1 cup of the blended mixture into the pan. Allow it to spread to form a large pancake shape. Cook for 4-5 minutes, or until the omelette looks dried out with small bubbles on top and the bottom is browned underneath.
- Carefully flip the omelette and cook for another 4-5 minutes on the second side. Once both sides are browned, transfer the omelette to a plate, and continue until all of the blended batter is used. The recipe should make about 4 omelettes.
- While the omelettes are cooking, prepare the mushrooms. Add the remainder of the olive oil to another skillet and heat over medium-high. Once warm, add the sliced mushrooms and sauté for 8-10 minutes until they’re lightly browned on all sides. Season with salt and pepper.
- In the last few minutes of cooking the mushrooms, add the spinach and cover the skillet with a lid until the greens are fully wilted.
- To serve, plate an omelette and add ¼ of the mushrooms and greens onto one side of the omelette. Fold the omelette in half and serve with sliced avocado, berries, and hot sauce.
- Store leftover omelettes and sautéed vegetables in airtight containers in the refrigerator for up to 5 days. Reheat before serving.
Notes
- Recipe adapted from Vegan Yack Attack’s Plant Based Meal Prep.
- Store omelettes and sautéed vegetables separately for freshness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 omelette
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
