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Vegan Omelette for One

Another winner from Susan Voisin!
See the original post for this recipe HERE
in her blog: Fat Free Vegan.

This recipe is just plain fabulous!! I still can't get over how much like the egg version this omelette really is!!  I make this for myself at least once a week.

Vegan Omelette by Susan Voisin of Fat Free Vegan

You need to use a truly non-stick skillet to make the omelette come out of the pan intact.  Be sure to oil it and have it hot before you pour the batter into the pan.   (NOTE:   There are some wonderful new non-stick pans out there that do not need ANY oil or pan spray.  Two brands are Berndes and Swiss Diamond.  I recently bought a Swiss Diamond 12" skillet, and am utterly amazed at how well it works with zero oil or greasing needed.  This page has a video of this omelette being cooked in my Swiss Diamond pan.)

Also: You may double this recipe but be sure to cook each omelette individually, one at a time.

6 ounces (1/2 package) Mori-Nu silken tofu (or regular extra-firm silken tofu)
1 tablespoon soymilk
1 tablespoon nutritional yeast
1 tablespoon potato starch or cornstarch
1 teaspoon tahini
1/8 teaspoon onion powder
1/8 teaspoon turmeric
1/4-1/2 teaspoon salt, or to taste
1  pinch chipotle pepper or smoked paprika (optional)

Also needed:

Omelette filling of choice (have filling warm or at room temperature)

I rather like these plain, however mushrooms and/or spinach always makes a good filling.

Blend together all ingredients until smooth. I use a stick blender which works well.   

Spray a large non-stick skillet with olive oil and heat on medium-high until very hot.  Pour the batter into the center of the skillet in a circular pattern about 6-8 inches across, and use a spoon or spatula to smooth over the top.  Place your filling ingredients over the batter, and reduce the heat to low.

Cover and cook for about 2-4 minutes, checking often to see if it's done.  When the edges have dried out, lift a small section with a spatula and check to see that the omelette is set.  It will be golden in color, but not browned.  When it's ready, loosen the omelette by sliding the spatula under it from each direction, and then fold one side over the other.

Cook for about one more minute.  Carefully lift or slide it onto a plate and serve hot.

 

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