So, ever wondered how do you make an omelette without eggs? Well, if you want to try an easy, egg-free, plant-based omelette recipe full of flavour, look no further! You can even make a bunch of them to save in the fridge for later or as part of your meal prep for the week.
Preparation time: 30 minutes
Cooking time: 15 minutes
- 300g silken tofu
- 60ml (¼ cup) nutritional yeast
- 45ml (3 tbsp) chickpea flour
- 30ml (2 tbsp) almond milk
- 30ml (2 tbsp) tahini paste
- 5ml (1 tsp) ground turmeric
- 2.5ml (½ tsp) mild curry powder
- 2.5ml (½ tsp) garlic salt
- 30ml (2 tbsp) Mokhado Macadamia Oil
- 1 (300g) large avocado
- 30ml (2 tbsp) fresh coriander
- 15ml (1 tbsp) lemon juice
- salt and pepper
- 15ml (1 tbsp) Mokhado Macadamia Oil
- 150g wild mushrooms
- 250ml (1 cup) baby spinach
- 125ml (½ cup) vegan cheese, grated
- ¼ (40g) red onion, finely chopped
- 30ml (2 tbsp) pine nuts, toasted
Combine the tofu, nutritional yeast, almond milk, chickpea flour, tahini paste, turmeric, curry powder and salt in a blender and blend until smooth. Heat half of the Macadamia oil in a medium-sized pan over medium heat. Pour in half of the mixture and swirl the pan to coat. You can also use a spoon to spread the mixture out evenly. Cover with a lid and cook 2-3 minutes until firm and golden on the base. Repeat with the second omelette but wipe the pan clean with a paper towel before heating up the remaining oil.
Combine all of the ingredients and mash until smooth.
Heat the Macadamia oil in a pan over high heat. Add the mushrooms and fry 2-3 minutes until tender. Season to taste.
Lay each omelette flat. Spread guacamole onto one half of each omelette. Pile some baby spinach, cheese and mushrooms on top. Scatter over the red onion and pine nuts and close up each omelette.
TIP: If you find that folding the omelette is too tricky then simply pile the filling into the centre of each omelette and serve it open.