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Vegan Omelette with Mushrooms

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American, Vegan, WFPB
Keyword: vegan omelette
Servings: 4

Ingredients

  • 4 oz mushrooms sliced
  • 2 tsp dried smoked paprika
  • 2 tbsp soy sauce
  • 2 tsp olive oil OPTIONAL, or use vegetable broth

For the omelette:

  • 1 cup aquafaba
  • 2 tsp black salt kala namak
  • 2 tsp ground turmeric
  • 2 cups chickpea flour
  • 1 tbsp cornstarch
  • 12 oz extra firm tofu
  • 1 tbsp nutritional yeast
  • 2 tsp olive oil

For the garnish:

  • 4 scallions thinly sliced
  • 2 roma tomatoes washed an sliced

Instructions

  • Cook the mushrooms in a heated skillet for about 5 minutes until slightly golden brown. Mix the smoked paprika with the soy sauce, stir into the mushrooms.
  • Add all the omelette ingredients to a blender and blend until smooth.
  • In a separate lightly oiled heated skillet, add 1/4 of the mushroom mixture, and 1/4 of the omelette mixture. Fry for 5-8 minutes on medium until golden brown. Flip and fry the other side for a few more minutes.
  • Serve the omelette with scallions and tomatoes.
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