Description
A delightful and fluffy vegan omelette made with tofu and sautéed vegetables, perfect for a satisfying breakfast.
Ingredients
Scale
- 1 block firm or extra-firm tofu
- 1 tablespoon turmeric
- ¼ cup dairy-free milk (almond or soy)
- 3 tablespoons nutritional yeast
- 1 tablespoon olive oil
- 1 cup diced vegetables (mushrooms, bell peppers, spinach)
- Salt and pepper to taste
- Fresh or dried herbs (chives or parsley) for garnish
Instructions
- Drain and press the tofu for about 20 minutes to remove excess water. Crumble it into a bowl.
- Mix in the turmeric, dairy-free milk, nutritional yeast, and season with salt and pepper.
- In a skillet, heat olive oil over medium heat. Add diced onions, bell peppers, and mushrooms; sauté until tender, about 5-7 minutes.
- Pour the tofu mixture over the sautéed veggies and spread it evenly. Cook for about 5-6 minutes on medium-low heat, optionally covering with a lid.
- Once the bottom is golden, flip the omelette and cook for an additional 3-4 minutes.
- Serve hot, garnished with fresh herbs.
Notes
Use a non-stick skillet for easy flipping. Adjust the cooking temperature to avoid burning and allow for puffiness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 omelette
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 0mg
Keywords: vegan omelette, tofu recipes, healthy breakfast