STL Veg Girl makes an omlet for mom

Omelet ingredients

· 1 package of firm silken tofu

· ¼ C almond milk

· 2 TBS nutritional yeast

· 2 TBS arrowroot

· ¼ C chickpea flour

· 2 TBS nutritional yeast flakes

· 1 tsp onion powder

· ½ tsp turmeric

· 1 pinch black salt (kala namak)

· Scant sea salt/ground pepper

Smoked Tempeh Bits

· 1 pkg of tempeh, crumbled

· 1tsp olive oil

· 1 tbsp tamari

· 1 tsp apple cider vinegar

· 1/4 tsp cayenne

· 1/4 tsp paprika

· 1/4 tsp cumin

· 1/4 tsp dried basil (optional)

· 1/4 tsp liquid smoke

· Sea salt and pepper

Cheesy Hummus

· 1 C prepared plain hummus

· 2 TBS nutritional yeast flakes

· 4 C fresh baby spinach, rinsed

Begin by making your smoked tempeh bits. In a small bowl, whisk the olive oil through the salt and pepper. Place the crumbled tempeh in a Ziploc bag and allow the tempeh to soak up the marinade. Mix well and allow to marinate while you make your omelet mixture.

In a bowl, mix together the hummus and the nutritional yeast. Set aside.

In a large skillet and over high heat add 2 TBS water and sauté down your spinach. Once it has wilted and the water has evaporated, allow it to cool on a cutting board. Once cool enough to handle, roughly chop it up.

In a blender add the omelet ingredients and blend until smooth. Give a large non-stick pan a quick spray of some cooking spray and when the pan is hot, pour about a 3" diameter amount of omelet mixture into the pan. Keeping the pan over high heat, add in 1 TBS wilted spinach and a few generous pinches of tempeh crumbles in the center. Cover the pan for about 2-3 minutes and allow the omelet and fillings to cook. When it begins to firm up a little, add a thin layer of cheesy hummus over the spinach/tempeh and fold over the omelet. Cover again for 3-4 minutes. Uncover and if it is beginning to look a little brown, flip the omelet, cover and continue to cook for another minute or two. Slide omelet off the pan and on to a plate. Top with a little more cheesy hummus and serve!


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