Running low on words, I feel somewhat “naughty” posting this without a bit more substance.

Or at least some sort of unnecessary tale!

However, after a sneaky photo appearing in ‘The Vegan‘ over three months ago, I have made numerous citations about this recipe. I have received many requests for it and since having enjoyed the meal myself several times this week, I don’t feel it’s right for me to keep it to myself any longer…

Light, fluffy and packed with protein – this recipe is just as easy to whip up as your standard egg-based omelette.

It may not win Saturday Morning Kitchen’s “Omelette Challenge”, but seeing as it takes no more than ten minutes in the frying pan, I think this cholesterol-free, cruelty-free, yet beautifully “eggy” alternative is worth the few extra minutes.

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Eggy Eggless Omelette

175g (1/2 pack) silken tofu
60g firm tofu
1/2 tsp ground fenugreek
1/4 tsp onion granules
1/8 tsp garlic paste (e.g. Very Lazy)
1 heaped tbsp nutritional yeast,
20-25g soya flour
1 heaped tbsp potato flour
1 1/2 tbsp soya milk
salt, to taste

Topping Ideas
Optional

stir-fry mushrooms, sliced
rocket leaves
bell peppers, diced
Cheddar-Style Sheese
Redwood Cheatin’ Pepperoni Slices, torn

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Place all your ingredients, minus the soya milk and salt, into your blender or food processor. Blend until smooth.

Add the soya milk and salt and blend for a couple of seconds to combine.

Transfer the tofu mixture into a pyrex jug. If not using straight away, cover the jug with cling film and store in the fridge. The mixture will keep for up to three days.

When ready to cook, turn the stove on high, lightly oil a non-stick frying pan and allow to pre-heat.

Once hot, tip half of the tofu mixture into the pan. Using a spatula to help you, spread the mixture around to about 1/4″ thick, so than it covers the pan.

Allow to cook for 2-3 minutes. Use the spatula to release any attached edges and the gently shake the pan back and forth, so the omelette will slide easily around the pan.

If you are using any toppings (apart from rocket), this is where to add them. Leave 1/3 of the omelette bare – this is the side you will fold.

Continue to cook for another 6-8 minutes, until the top seems to have dried out. Add the rocket leaves, if using.

Carefully lift one side of the omelette and fold over.

Slide onto a plate and voila!

This will go very well with salad or roast tomatoes.

Makes two omelettes!

**If you are storing the other half of the mixture in the fridge for the following day, the mixture will thicken, so you may need to add an additional teaspoon (or two) of soya milk to the mixture before cooking.