Tofu Omelettes

Serves a Party of 2

Just when you think there couldn’t be another dang plant-based alternative, I present to you this vegan omelette created with extra firm tofu, chickpea flour, tapioca flour, oat milk, turmeric, coriander, paprika, dried oregano, salt and pepper.

Back in the day when I used to make omelettes out of eggs, I always loved adding all kinds of veggies as the filling, so for these, I sautéed minced garlic, sliced red onion, finely chopped baby bella mushrooms, and a handful of baby spinach in avocado oil and seasoned them with dried thyme, salt.

To get even crazier here, of course I had to whip up my lemon cashew “cheese” to be drizzled over the top which is made by blending soaked or boiled raw cashews, oat milk, squeezed lemon juice, nutritional yeast, salt and pepper.

Eggs used to be a pretty significant part of my diet, and even about a year or so ago I tried to eat them again and noticed right away that they just don’t digest well with me, no matter how much I used to enjoy them. Its crazy to think of how in-tune with your body we all become as we mature and get older. It doesn’t take a whole lot for my 27 year old body to tell me when it doesn’t agree with something I am eating, which is why I thrive on the plant-based diet that some may find too restrictive.

In other news, let me just tell you that I absolutely hate mushrooms. May not make a whole lot of sense, as this recipe has a ton of mushrooms in it, but I am getting pretty good at hiding them in certain recipes where you can hardly even taste them. In this case, I chopped them to be very small and almost minced pieces and seasoned the sautéed mixture with a big ol’ dash of dried thyme, and salt , so between the spices, the omelette itself, and the cashew drizzle, it was pretty hard to tell I was eating them.

Why do I eat mushrooms if I don’t particularly like them? Turns out they are loaded with extraordinary nutrients that are not always available in other whole foods. Since mushrooms are a Fungi, they present adaptogens which can actively help in improved brain function, while baby bella mushrooms in specific are known for high traces of Selenium, which is an antioxidant that has been proven to assist in preventing certain types of cancer. Mushrooms are also super high in B vitamins like niacin and riboflavin, which are excellent for your red blood cells, easier digestion, and healthier skin.

For the sides, I chose to do some buttery yellow corn grits and another one of my favorite frozen blueberry and banana smoothies to perfectly balance out the sweet and savory.

I hope you take the time to give these omelettes a try – as I am super confident you will love them no matter how strange of a concept it seems to be. They fry up in comparison to traditional omelettes, or even pancakes since they need to be cooked on both sides. Makes for the most satisfying and guilt-free breakfast or brunch, so be sure to give me a shout on my Instagram if you decide to make them or have any trouble!

Ingredients for the Omelettes:

Ingredients for the Sautéed Veggies:

  • 4 Cups of Baby Spinach
  • 4 Cups of Baby Bella Mushrooms (or about 12 mushrooms)
  • 1 Sliced Red Onion
  • 4 Garlic Cloves
  • 1 Teaspoon of Dried Thyme
  • 1/2 Teaspoon of Salt
  • 1 Tablespoon of Avocado Oil

Ingredients for the Cashew “Cheese”:

Ingredients for the Grits:

Ingredients for the Smoothie:

  • 1 Frozen Banana
  • 1/2 Cup of Frozen Blueberries
  • 1/2 Cup of Oat Milk
  • 1 Cup of Water

To get things going, drain the water out of your tofu by gently squeezing it into a few paper towels or a clean rag.

If you haven’t soaked your cashews in some water overnight, this would be a good time to start boiling them for at least 15 minutes.

While the cashews are boiling, go ahead and add the omelette ingredients such as the tofu, chickpea flour, tapioca flour, oat milk, turmeric, coriander, paprika, dried oregano, salt and pepper to a blender, then begin to blend the heck out of it until you get a creamy and barely pourable mixture. Don’t be scared to scrape down the sides every so often when blending.

In a large saucepan, drop down 2 tablespoons of avocado oil and heat it up for up to 4 minutes to ensure everything is nice and hot, then pour about 1 cup of the blended mixture and carefully flatten it down to be just a few centimeters thick.

Let the omelette cook for at least 6 minutes on each side, and be extra careful flipping these suckers, as they can be tricky if you don’t let them cook long enough.

Repeat this process for each omelette, and while they are cooking, heat up some more avocado oil in an additional saucepan and begin to sauté the minced garlic and red onion.

After about 5 minutes, drop in the mushrooms, baby spinach, dried thyme, and salt. Give it all a good stir and then cover with a lid for up to 7 minutes to ensure the spinach and mushrooms have cooked down a good bit.

While your veggie filling is sautéing, prepare your grits by adding them to a pot filled with about 2 cups of water and after they begin to boil, give em a good stir, lower the heat, and toss in the vegan butter, salt and pepper.

By now, the omelettes and filling should be complete, so set them aside and check on the grits. They don’t take too long to cook, so set them aside as well and begin working on the cashew cheese.

For the cashew cheese, add in the soaked or boiled raw cashews, oat milk, squeezed lemon juice, nutritional yeast, salt and pepper to a blender, then pulse the ingredients until you get a creamy and easily pourable mixture. If the mixture is too thick, add in just a little more oat milk, you want it to be where it isn’t too watery, but also not too thick.

If you decide to make the smoothie, simply add the ingredients to the blender and blend on high speed to make sure it isn’t chunky.

To plate, lay down the omelette, followed by the veggie filling, fold the omelette over, drizzle on the cashew cheese, then sprinkle a dash or two of dried oregano.