Vegan Omelette with Tamari Mushrooms Mashed Avocado Cashew Cream Cheese
Ingredients
Omelette
- 5 ounces firm silken tofu
- 2 tablespoons hummus
- 2 large garlic cloves
- 2 tablespoons nutritional yeast
- salt and black pepper
- 1/4 teaspoon paprika
- 1 teaspoon cornstarch or arrowroot powder
Filling
- Tamari mushrooms
- kale
- mashed avocado
- cashew cream cheese
Preparation
Preheat oven to 375 degrees F (190 C).
Prep veggies, drain and dry tofu, and mince garlic. Set aside.
Heat a small-to-medium, oven-safe skillet over medium heat. Once hot, add olive oil and minced garlic and cook for 1-2 minutes or until just lightly golden brown.
Transfer garlic to food processor, along with remaining omelet ingredients and mix to combine, scraping down sides as needed. Add 1-2 tablespoons of water to thin if necessary. Set aside.
To the still-warm skillet over medium heat, add a bit more olive oil and the veggies. Season with salt and pepper and sauté to desired doneness. Set aside.
Remove skillet from heat and ensure it’s coated with enough oil to prevent sticking. Spoon on the omelet batter and spread it gently with a spoon or spatula.
Cook over medium heat on the stove top for 5 minutes until the edges start to dry. Then place in oven and bake for 10-15 minutes until dry and deep golden brown.
Using an oven mitt, carefully remove from oven and fold over gently with a spatula.
Tips
If it doesn’t want to fold, you can serve it as a frittata or scramble. Enjoy!
