Vegan Omelet
The egg is rarely replicated well in vegan cuisine. A tofu scramble can be delicious but honestly tastes nothing like eggs. I’ve always felt that egg-imitations are best left alone, but every now and then I’ll do the exact opposite and try to recreate something I think doesn’t need to be recreated. Keeping you on your toes!
Yesterday I was trying to come up with some new ideas for the brunch menu at Ipanema and thought it would be nice to do something like an omelet. I thought, “Why not just do an omelet?” Once home, I messed around with a base of silken tofu, nutritional yeast, oil and chickpea flour, blended them together, and cooked it like a crepe (which is really just like cooking an omelet). Topped with some mushrooms, spinach, tomatoes and some Daiya mozzerella-style cheese shreds, the “egg” crepe folded over well and melted everything together into a pretty damn good vegan omelet.
Sorry for the grainy photo- my camera went for a swim last weekend during my camping trip, so I had to use my phone’s camera.
Anyone else attempt egg replacements? Feel free to reply with your recipes, photos, or brunch suggestions.
