Ditch the eggs, keep the omelette! Tofu stands in for dairy in this easy recipe.
2/3 brick of medium-firm tofu (approximately 1 cup crumbled)
1/2 cup non-dairy milk (soy or almond)
3 tablespoons nutritional yeast
3 tablespoons chickpea flour
2 tablespoons tapioca starch/flour
1/2 teaspoon turmeric
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon old bay seasoning (optional)
1/4 teaspoon sea salt
1/4 teaspoon ground pepper
1 to 2 tablespoons vegan butter (for frying omelette)
1 cup mushrooms, roughly chopped
1 tablespoon vegetable oil
2 green onions, finely chopped
1 cup shredded vegan cheddar cheese (recommend Earth Island Vegan Cheddar Style Slices – shred the whole stack of slices with a cheese grater)
Place all the ingredients for the batter in a blender and combine until very smooth.
For the filling, heat a large non-stick pan over medium heat with vegetable oil. Once hot sauté the mushrooms until mostly cooked, approximately four to five minutes. Remove from the pan and wipe clean so you can make the omelette in the same pan.
Reduce the heat to medium-low. Add a coating of vegan butter to the surface of the pan. Pour some of the omelette batter into the centre and spread it out until it's about 1/4-inch thick. It will take about three to four minutes to cook on the first side. You'll notice the batter being cooked through and getting darker in colour around the perimeter of the omelette. At this point add in some of the cooked mushrooms, finely chopped green onion, and shredded cheese to one side of the omelette. After 30 more seconds or so you can use a spatula and lift one side and fold it over to create a half moon shape. After another 30 seconds or so gently flip the omelette over on to the other side. Cover the pan with a lid to allow the cheese to really melt well inside cooking for another two to three minutes.