In Tel Aviv, the chickpea omelette craze has spread like wildfire, but as that began to find a foothold on the shores of the Mediterranean, I was in the US experimenting with chickpea flour for my own type of omelette. There’s something about the flavor that lends itself to eggy type dishes, but I found that texturally, omelettes made with only the bean flour were a bit too pancake like to fool the most discerning of brunchers. Enter: tofu. By combining both blended tofu with the chickpea flour, I managed to find a way to bridge the gap between flavor and texture, while remaining satisfyingly true to vegan standards. You can fill your omelettes with a whole host of options, from homemade cashew cheese, your favorite store bought vegan cheese, sautéed veggies, caramelized onions, coconut bacon, or whatever tickles your fancy.
- Cook Time
- Prep Time
- Veggies (kale, mushrooms, sun-dried tomatoes, arugula, etc.)
- 1 teaspoon olive oil
- 14 oz block extra-firm tofu, drained
- 1/2 cup chickpea flour
- 1/4 cup water (if needed)
- 1 tablespoon rosemary
- 1 clove garlic
- 1 teaspoon Indian black salt*
- 1 teaspoon olive oil
- Truffled cashew cheese
- Store-bought vegan cheese
1. Preheat a small sauté pan with 1 teaspoon of olive oil. Sauté the kale, mushrooms, caramelized onions, sundried tomato, arugula, and other veggies as desired. Set aside.
2. In a blender or processor, add the tofu, chickpea flour, garlic, and salt, blending until completely smooth. If the omelette batter is too thick, add water, a tablespoon at a time, until the batter is thick, but pourable.
2. Preheat a small sauté pan with 1 teaspoon of olive oil. Add 1/3 of the omelette batter, smoothing to cover the entire pan. Cook over medium heat until the sides start to look dry, about 5-7 minutes Slide the omelette onto a plate, and flip over into the pan to cook the other side, for another 3 minutes or so. Add your sautéed veggies and vegan cheese into the center, then gently fold the omelette in half. Cook another 2-3 minutes until the filling is warmed through or melted. Repeat with remaining batter.
*Indian black salt is also called Kala Namak, and tends to look more pink than black. It is perfect for giving an egg yolk-y flavor to scrambles, quiches, and omelettes.