It feels like ages ago since I wrote a recipe on here! Its’ been a manic summer spent finishing my PhD practicals, taking up Roller Derby and starting my NVQ in cake artistry! So far I’ve made flowers out of agar agar, sugarcraft xmas characters and soon I’ll be rolling and decorating my own Royal iced vegan celebration cakes – horay!
I’ve been so busy lately I’ve been in need of food on the run that isn’t just pasta and sauce so I hope you can enjoy this mega versatile omelette recipe!
What you need:
400 g silken tofu (IT MUST BE SILKEN – you can get it in Chinese shops, health food stores and even supermarkets in a ‘Red Dragon’ tetra pack)
2 tbsp cooking oil (I prefer the taste of olive oil here but I’ve used sunflower oil or even garlic and chilli oil to spice it up a bit!)
2 tbsp nutritional yeast flakes (this gives the omelette a cheesy taste!)
½ cup of Gram flour (Found in Indian shops and some supermarkets and is mega cheap)
1 tbsp arrowroot powder or corn flour
Optionals: melting vegan cheese, 1-2 cloves of garlic, ½ an onion chopped, ½ tsp turmeric, ½ tsp curry powder, chilli flakes, ½ pepper chopped, a few mushrooms chopped, vegan bacon rashers, marinated tofu chunks, soya pieces, anything else you have lying about!
What you do:
Blend all the ingredients together in a blender or with a hand whisk then stir in your optionals. Using a ladle, pour a big scoop into a warmed lightly oiled frying pan (non stick really helps here!). Spread it out a little using the back of the ladle or a wooden spoon and leave to fry on a medium heat until the top starts looking mat and dry. Flip the omelette using a spatula and fry for another 2 mins before chucking it on a plate. I like to then add grated cheese and a fried bacon rasher and fold in half ready to scoff but just add anything you like into the batter or as a filling! ENJOY!