Vegan Omelette

After a recent raid of the Chinese supermarket I overestimated the amount of tofu I could physically consume and found large quantities of the food stuff languishing in my fridge. After exhausting my usual repertoire of marinated tofu and noodle soups I started trawling the wonderful world of Google to find an alternative use for the soy based substance. And this is when I stumbled across an eggless omelette! So I gave it a go and although it took longer to cook as a normal eggy omelette and the result was probably more similar to a pancake than an actual omelette it tasted pretty good and helped me get through my tofu mountain!

INGREDIENTS

170g silken tofu

30g corn flour

1 tsp marmite

1 tsp English mustard

1 tblsp soya milk

Salt, pepper and paprika to taste

Makes 2 omelettes

Add the tofu, corn flour, marmite and mustard to a food processor and whizz to produce a smooth batter.

Pour the batter out into a bowl and season to taste.

The batter should be the consistency of a thick pancake batter but if at this stage it is a little thick add the milk to thin it out a little.

Place a large frying pan over a high heat, add a tablespoon of vegetable oil and allow to heat until very hot.

Pour half of the batter into the frying pan and spread out with a spatula. Leave the mixture for approximately 5 minutes until it begins to firm up.

Use a spatula to loosen the edge of the ‘omelette’ and then flip it out onto a plate and return to the pan to cook the opposite side. Again leave for about 5 minutes to allow the second side to cook. The exact time to cook may vary depending on how thick your batter is but it is quite obvious once the mixture becomes firm.

If you want to stuff your omelette cook up the filling prior to cooking the omelette (I fried tomatoes, mushrooms and spinach together) then top the ‘omelette’ in the pan with the filling and carefully fold the omelette in half over the filling (be careful the ‘omelette’ is quite delicate).

Then transfer to a plate and enjoy.