Tofu Omelette

Sometimes we just want a good taste of comfort, and this tofu omelette fits the bill.

– 12-15 oz of firm tofu – 3 tbsp of almond or coconut milk – 3 tbsp of nutritional yeast – 3 tbsp of cornstarch or tapioca starch – 1 Tablespoon of soy sauce – 1 tsp of dijon mustard (essential) – 1/4 tsp of turmeric – 1/2 tsp of salt or to taste – 1/4 tsp of black salt for eggy taste – 1/4 tsp of garlic powder – 1/8 tsp of smoked paprika – Broth for thinning – Omelette fillings (Spinach, mushrooms, bed bell peppers)


Add all ingredients (except the fillings) to a food processor or blender and blend until smooth, should be thick but pour like a batter. Add broth as needed.

Once broth is pourable spread it in a HOT non stick pan like you would a crepe. It will start drying out and changing color to a dark yellow.

Use a spatula to run underneath it to flip it. Might take some practice. Once both sides are dry you can plate it and fill it up!