Vegan Tofu Omelet

Travelling around the world, I like to go out for breakfast or for dinner and to try new restaurants or bakeries. I always find new dishes that I really enjoy. And once I was in Barcelona, I´ve discovered a café serving the best vegan omelets ever! Back at home I gave my best to recreate the recipe so that you can try it out too. I promise: it´s definitely worth to try even if you are not vegan!

Servings: 1
Time: 20 minutes

You need for the
…omelet:
100g firm tofu
20g oat flour
3 tbsp chickpeas (from a tin or a jar)
½ tsp turmeric (very important for having the “egg color”)
Salt and pepper
75ml almond milk
1 tbsp olive oil

…filling:
100g mushrooms
Spinach
Olives

…vegan cream cheese:
2 tbsp coconut yoghurt
2 tsp nutritional yeast
1 tsp cashew butter
1 tsp agave syrup
Juice of ½ lime/lemon (about 1 tbsp)
Salt and pepper

How to make:
1. At very first, prepare the veggies. Simply fry mushrooms in a pan with some olive oil. Later, sauté the spinach and add the olives (but don´t put them in too early or the spinach is too “cooked”).
2. For the vegan omelet: blend firm tofu (torn into chunks), oat flour, drained chickpeas, turmeric, salt, pepper and almond milk. It should have a creamy and thick texture.
3. Now heat up a pan with some olive oil and add all of the omelet dough. My tip for making a good omelet: add a top on the pan.
4. While the omelet is frying, mix coconut yoghurt, nutritional yeast, cashew butter, agave syrup and lime/lemon juice, salt and pepper together. Then you have your vegan cream cheese.
5. Omelet done? It´s time to serve: put the omelet on a plate, add your veggies and spread over the cream.
6. Enjoy!