This Vegan Tofu Omelette recipe is fluffy and is packed with double dose of protein from tofu and chickpea flour.
For Day 2 of this week’s ‘Pick a protein’ theme, I have a Tofu Omelette recipe that is fluffy and absolutely delicious. These vegan omelettes are perfect to make for weekend breakfast or brunch. I served them with some hash browns for a filling and comforting meal.
I have already posted quite a few vegan versions of traditional egg based dishes – like this quiche, scramble, pizza etc. So when I saw this omelette recipe in ‘Vegan Brunch‘ cookbook, I wanted to try it for my family to see if they can see the difference. I am happy to report that everyone loved these and my 10 year old even came back for seconds.Silken tofu (not the vacuum packed kind) aka soft tofu is used instead of egg to make this tofu omelette. Another key ingredient is chickpea flour which gives tofu fluffiness and an egg like taste. So basically this is a fusion cheela with tofu and they taste a lot like them too.
These tofu omelettes can be served just as is or you can get creative and stuff them with roasted, sauteed or fresh veggies or cheese. I ate mine with some green chutney and ketchup.