Stuffed Vegan Omelette
I have not had an omelette since I became a vegetarian 20 years ago. After many attempts, I feel that this recipe comes as close to the look, texture and taste of an omelette as a vegan replacement can get. I wanted to replicate the fluffiness of an omelette while maintaining a slightly chewy texture.
I used tofu for the protein along with white flour to bind. The baking powder helps to make it fluffy. The crucial ingredient to make it taste like eggs is a mineral rich salt from India called kala namak, also known as black salt. It is a pinkish colored salt with a high sulfuric content which gives it the characteristic egg-like taste. If you do not live near an Indian store you can order it online. It’s not a total loss if you are unable to get black salt, but it does help to complete the picture!
I stuffed this vegan omelette with fresh arugula, multi-colored potatoes and cheese (you can use vegan or regular).
For the “omelette”:
10 ounces extra firm tofu
1/2 cup flour
1/4 teaspoon turmeric
3/4 – 1 cup cold water (depending on the water content of the brand of tofu you use)
2 tablespoons oil
1 tablespoon corn starch
1 teaspoon black salt (or regular salt to taste)
1 1/2 teaspoons baking powder
For the filling:
Diced potatoes, pan fried until soft and sprinkled with a little salt and black pepper.
Shredded dairy or non-dairy cheese
Prepare your filling ingredients and set them aside.
Prepare the omelette mixture. Put all ingredients except baking powder into a food processor and process until smooth. Empty the contents into a bowl and whisk out any extra lumps if needed. The mixture should be a little thinner than pudding.
Add the baking powder and whisk to incorporate. Heat up a nonstick frying pan with a little bit of oil. Even though the pan is non-stick I add a little oil to create a nice golden texture on the bottom of the omelette. Put about 3-4 tablespoons of the omelette mixture into the center of the pan and after a couple of seconds begin spreading it out with the back of the measuring spoon. If you make a very thick omelette it is more likely to break when you fold it over the filling but it will be much more fluffy. If you spread it a little thinner it is less likely to break. (**update – I have been making some thicker ones without any breakage, play around with the consistency of the batter to get it exactly the way you want it) You can always try a few small tests before you make a big one to get the hang of it.
After you spread it out put the filling ingredients on one side of the circle.
When the surface of the omelette looks fully cooked and the underside looks slightly browned, carefully flip the empty side over the filling with the help of a spatula.
Let it cook a little longer until the filling is warm and the cheese is melted. You can remove it from the pan by just sliding it onto the plate if you have trouble lifting it out with the spatula.