It’s essential 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. If the unfortunate happens and your omelette sticks, open-faced omelettes taste good, too!
6 ounces (½ package) lite silken tofu (or regular extra-firm silken tofu)
1 tablespoon soymilk
1 tablespoon nutritional yeast
1 tablespoon potato starch or cornstarch
1 teaspoon tahini
⅛ teaspoon onion powder
⅛ teaspoon turmeric
¼-½ 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)
Blend together all ingredients until smooth. (I use a Magic Bullet blender, but you may use any small blender or hand blender. To use a larger blender, you may have to make a double batch.)
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.
Without filling, this provides 157 Calories (kcal); 4g Total Fat; (22% calories from fat); 15g Protein; 16g Carbohydrate; 0mg Cholesterol; 687mg Sodium; 2g Fiber.
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