Tofu omelette with zucchini
Treat your family with this vegan tofu-based omelette at the breakfast table, a healthy gluten-free recipe for a quick and easy start to your day.
Ingredients2 tbsp olive oil 2 large zucchinis; diced 1 small bunch rosemary; roughly torn 400g or 2 1/2 cups firm silken tofu 100g or 1/2 cup hummus 4 tbsp nutritional yeast 3 tsp cornflour 1 tbsp water; plus extra as needed 2 tbsp coconut oil salt freshly ground black pepper |
MethodStep 1. Heat the olive oil in a large saute pan set over medium heat until hot. Step 2. Add the zucchinis, rosemary, and a generous pinch of salt to the pan. Saute for 4-6 minutes, stirring and tossing occasionally, until golden and tender to the bite. Set aside to cool. Step 3. Combine the tofu, hummus, nutritional yeast, cornflour, a pinch of salt, and 1 tbsp water in a food processor. Process on high until smooth, scraping down the sides of the processor as needed; thin out with more water if too thick, it should be pourable. Step 4. Melt 1/2 tbsp coconut oil in a crepe or omelette pan set over medium heat and add a small ladle of the omelette mixture, tilting the pan to coat the surface completely. Step 5. Let the omelette set and cook until golden underneath, 3-4 minutes. Flip and cook the other side for a further 2-3 minutes before sliding out onto a plate. Cover with foil to keep warm. Step 6. Repeat steps four and five for the remaining three omelettes. Step 7. When ready to serve, reheat the zucchinis over a medium heat for 1-2 minutes. Step 8. Divide the omelettes between plates and top with the sauteed zucchinis before serving. Season to taste with salt and pepper. Serves 4. |
