Vegan Omelet Made of Tofu

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An omelet is a classic breakfast favorite. Eggs, milk, veggies, onion, and spices - that's it! But preparing an omelet without eggs offers various possibilities. Let's be clear: Kala Namak is a must have for a vegan omelet, no matter which “base“ you are using. It's Indian rock salt and tastes similar to hard-boiled eggs. Nevertheless, we still have to talk about replacing the egg mixture.

A lot of recipes are using chickpea flour mixed with yogurt or milk to get a thick and mushy mass. Others use aqua faba (made of chickpea liquid). And some are even using a finished mixture from the supermarket. None of these ideas was blowing our mind. So we had to search for another one. Especially, most of the results were more like a crepe (dry and thin) than an omelet (wobbly and thick).

So we used tofu for this recipe, a naturally wobbly mass, yay! And the result was wonderful! We got a thick mixture and a tangy taste we would love to have every morning.