How to Make Your Own Vegan Omelettes (easy!)
This vegan frittata (The Simple Veganista) is super-simple to make. The tofu base is added to lots of fresh produce, a wonderful way to use up leftover veggies. Of course, you could also add in some grated vegan cheese, to make a ‘cheesy omelette’.
Before cooking, read our post on food safety for people and pets. Don’t give leftover omelettes to pets due to salt and fat. For the same reason, don’t give leftovers to garden birds or wildfowl (salt is toxic and fat can smear on feathers, affecting weatherproofing and insulation).
Just bin allium scraps (onion, garlic, leeks, shallots, chives) and tomato/citrus/rhubarb scraps, as acids could harm compost creatures (they are okay to go in food waste bins, as this is made into biogas).
For tinned foods, rinse then remove lids (pop in cans) or pop ring-pulls back over holes. Pinch or flatten cans, to stop wildlife getting trapped.
Ingredients used for vegan omelettes
- Chickpea flour is the surprising ingredient for most vegan omelettes, it also is high in protein.
- Kala Namak (Indian black salt) gives the eggy taste and smell.
- Turmeric (just a pinch to make it yellow, to avoid a curry omelette!)
- Tofu (an alternative to chickpea flour, Tofoo is organic and made in Yorkshire!)
Tasty filling ideas
- Mushrooms + spinach (cook both first, squeeze spinach first)
- Roasted peppers + olives (rich and salty, great with tofu)
- Spring onions + cherry tomatoes (halve tomatoes and fry briefly)
- Vegan cheese + chives (add cheese late so it melts, not leaks)
- Leftover roast veg + a spoon of pesto (a practical weekday win)
- Smoked tofu cubes + sautéed courgette (cook courgette until dry)
Cookbook author Sarah Kramer said that ‘saying you don’t like tofu, is like saying you don’t like cake flour!’ Sarah (often dubbed ‘the world’s coolest vegan’) died recently age just 56, after a 7-week battle with aggressive brain cancer.
She wrote just before she died:
My last wish for all of you is that you find all the ingredients to make your life the most joyful recipe. But please don’t forget to taste your dish once in a while, to make sure the ingredients work together. The best part of a recipe gone bad, is that you can always just toss it in the bin, and start again from scratch.
A tofu-free omelette recipe
This Tofu-Free Omelette (ElaVegan) replaces chickpea flour with red lentils (ground in a coffee machine) and tapioca flour to mix with black salt and spices. Add the dry mix to water, to make your omelette batter.
