Vegan day 20: The eggless omelette

I did it! I did it! I did it! (*Heels tapping in mid air lol ~ if only I could)


I successfully made my first eggless vegan omelette!
If you read one of my earlier blogs you would have seen that I totally messed it up the first time. It was way too gooey– literally! This time I browsed over recipes a little bit better and put some trust into this one here by Susan Voisin.

My slightly modified version of that recipe is as follows:










1/2 package of extra firm Nasoya tofu. (I haven’t tried the silken one yet)
1T almond milk
1T potato starch (which is gluten free)- There are many sites and information about gluten-free. People who are gluten-sensitive generally may suffer from serious conditions such as celiac disease. The demand for gluten-free food seems to be growing rapidly. I like to avoid white wheat anyway so often gluten-free foods work for me and others by choice.
1 teas. tahini (yummy- bought my first jar)
1/8 teas. onion powder
1/8 teas. cayenne pepper 
hot sauce
salt to taste
nutritional yeast
omelette filling of your choice ( I kept it simple this time with tomatoes an onions- next time I will add some cilantro and greens)


Press some of the water out of the tofu before you begin using a paper towel or two. Mix in a bowl the tofu, almond milk, potato starch, tahini and spices except for the nutritional yeast. I guess one would use a small food processor at this point- I used my blender but it was too big for the job. I preceded to just stir it up good. I used earth balance spread on the pan; next time I will try an oil like coconut or olive oil. Set the omelette. Saute your filling of choice on the side and then add on top of the omelette. Add the nutritional yeast right before you are done cooking to preserve the nutrient power. Nutritional yeast is loaded with B vitamins including vitamin B12 and has 8g of protein per 1 1/2 T. When the omelette looks ready to flip over.. or when you are ready… lol– flip it!