3 Pepper Onion Omelette
Recipe courtesy of Chef Linda of Esther's Kitchen!
The 3 peppers are 2 jalapeños, 1 orange bell pepper, 1 poblano pepper and 1/2 medium yellow onion that were sautéed before making the omelette. This batter makes a tofu egg scramble or an omelette. The texture of the tofu egg omelette is light and fluffy. The everything bagel is by O’Doughs. The Canadian style bacon is by Yves veggie cuisine. Both products are available in Canada and the US.
Omelette Batter
Cuisine: Esther Approved, Egg-free, Gluten-free, Vegan, Paleo
Prep Time: 15 minutes
Yields: 2 cups batter/2 servings (1 cup per serving)
Author: Chef Linda | Esther's Kitchen
Batter Ingredients:
1 lb (454g) organic firm tofu, refrigerated and water drained out
3 Tablespoons nutritional yeast
3 tablespoons potato starch
1 teaspoon Adobo seasoning, optional if you don’t have it on hand
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 shakes turmeric powder, used for color, omit if you don’t have it
1/4 teaspoon kala namak salt for eggy taste (add more at serving)
Other Ingredients:
Cooking spray or vegan butter for pan
Preparation:
1. Add all batter ingredients in a blender. Blend on low until combined. Pour out a 1 cup measure for each omelette.
2. To make a Tofu Omelette, heat a nonstick skillet on medium-high heat. Add non-dairy butter in the pan to coat the bottom. Pour the 1 cup batter in the center of the pan. Smooth out to an 8” circle. Cook for 1 minute then turn the heat down to medium. Cover the pan with a lid. Shift the pan over the burner to prevent any sticking. Cook the omelette for about 5 minutes on one side or until surface is cooked. Flip the omelette over. Add non-dairy cheese and sautéed peppers, onions or uncooked baby spinach. Fold the omelette over and cook for about 30 seconds until the nondairy cheeze melts. Serve
3. To make a scramble, follow the above directions and cook the omelette uncovered for 3 minutes. Begin to scramble the omelette. Cook until the scramble texture is desired. Add non-dairy cheese and spinach or other veggies. Serve
4. Refrigerated any leftover batter in the refrigerator for 2 days.
ENJOY!