Serves
6
Prep time
10 minutes
Total time
20 minutes
Ingredients
- 8 oz block of medium-firm tofu, drained
- 2 tbsp vegan butter
- 2 tbsp nutritional yeast
- 1 tsp garlic granules
- 1 tsp onion flakes
- 1/2 tsp turmeric
- 3/4-1 cup plant milk (as needed)
- 1/2 cup chickpea flour
- 1/2 tsp baking powder
- salt & pepper to taste
Filling:
Use your leftover nacho toppings, vege fajitas, or make your fresh topping of your choice and fry up your favourite toppings like onions, mushrooms, beans, spinach, bell peppers. Omit vegan cheese for a healthier option.
Garnish
- pepperoni lardons
- lime juice to tast
- cilantro leaves
- avocado cubes
- purple cabbage, shredded
- jalapenos
- spring onions
Instructions
You will need a good quality blender for the best results.
- Add the tofu, nutritional yeast, your spices and just enough plant milk to make the blending easier. Scape the sides if needed, and blend until smooth and creamy.
- Add the chickpea flour, and baking powder and blend slowly, while adding just enough plant milk to create a liquid batter, similar to a pancake batter.
- Set aside for about 5 minutes. It will get thicker, you might have to balance it out with more plant milk.
- In a large non-stick skillet with a low lip, melt vegan butter to coat the pan.
- Add tofu batter to cover the bottom of the skillet, about a half inch thick. Take the heat down to medium and cover for 5-8 minutes until top seems dry and you can see bubbles completely cooked through.
- Gently loosen the bottom of the omelet and flip. Cook for a few more minutes.
- Add some of the toppings on one side of the omelet and carefully fold over. If using vegan cheese, cook for another minute or so until it melts.
- Garnish with your favourite Mexican produce and a dollop of vegan sour cream.
