Every time I’m at a hotel, I wish there was a totally vegan breakfast buffet. Does this exist somewhere? My favorite thing is the folded omelets in the steamer trays. Something about the perfectly sized bits of yellow is so enticing. I’ve been spending a lot of time cooking up breakfasts on weekends and these omelets have become one of my favorites, since it’s so quick to throw together and very little clean up!
I’ve been obsessed with the recipe for tofu eggs from Post Punk Kitchen, which is what inspired this omelet recipe. This is such an easy breakfast with some pantry ingredients-you can absolutely put anything you want in it. My favorite options include spinach, tomatoes, peppers, black beans, any variety of vegan cheeses, or zucchini.
This recipe starts with blending all the “egg” ingredients in the blender. As I said in my previous post, I’m particular about how my pantry is stocked, but one thing I always have is a case of Mori-Nu Tofu. Not only is it shelf stable, I can use it in multiple dishes, like mapo tofu, baked tofu, or in place of the chickpeas in my popular chickwheat shreds. You first need to drain the Mori-Nu Silken Tofu Extra Firm.
Add all the rest of the ingredients and blend until completely smooth. It will seem like a pale yellow, but it brightens up a lot once cooked!
The next step is to preheat the oven and grease two pie pans. You could also use cast iron skillets or metal cake pans. Any shallow bakeware will work, but glass seems to let the omelets release the easiest.
After they’re in the oven, prepare the inner ingredients. Since they won’t spend much time in the oven, they will need to be heated thoroughly beforehand. I chose chicken of the woods mushrooms for these, because I happened to come across them while foraging, but any store bought mushroom will do.
You’ll be able to tell that the omelets are done after the tops firm up. The color will be much more yellow and vibrant.
After topping with cheese, veggies, and whatever else you’d like, you should put it back in the oven to melt the cheese. I highly recommend serving these with everything you would find at a breakfast buffet-hashbrowns, waffles, toast, bagels, vegan sausages, and lots of orange juice.
Ingredients:
- 1 12.3 oz package Mori-Nu Silken Tofu Extra Firm, lightly drained
- 2 tablespoons nutritional yeast
- 2 tablespoons vegan butter
- 1/2 teaspoon turmeric
- 1 teaspoon black salt (Kala namak), plus extra for sprinkling
- 1/2 cup rice flour
- 1 tablespoon cornstarch
- 1 teaspoon tomato paste
- 1/4 teaspoon onion powder
- 1/8 teaspoon agar powder
Toppings:
- 1/4 cup caramelized onions
- 1/4 cup mushrooms of choice
- 2 slices vegan cheese (I used Miyokos Creamery)
- 1 tablespoon oil
- 1/2 medium avocado, sliced
- 1 sprig green onion, chopped fine
Directions:
- Remove the tofu from the carton and drain excess liquid, then wrap on a kitchen or paper towel to remove excess moisture .
- Add tofu to blender with the rice flour, cornstarch, nutritional yeast, butter or margarine, kala namak, onion powder, turmeric, tomato paste, and agar powder. Blend the contents until smooth and yellow in color.
- Preheat the oven to 350°F/180°C.
- Grease the pie plates with vegan butter or oil. Add half of the mixture (about ¾ cup) to each plate. With the back of large spoon, spread over the bottom of the plate. Place the pie plates, uncovered, into the oven and bake for 10 minutes.
- Meanwhile, add oil & mushrooms to a pan and sauté for 5-8 minutes until mushrooms release their liquid. Add caramelized onions to heat, about 1 minute.
- Check the omelets by touching the center, if it doesn’t feel firm, bake an additional two minutes. Remove pie pans from the oven and add sliced cheese, or vegan shreds on one side of the omelet, then add warm vegetable filling. Return the omelets to the oven for 2 to 3 minutes to melt the cheese.
- Remove from oven and use a spatula to fold the omelets. Top with green onions & avocado and serve with your choice of sides.
Avocados and Ales 
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