Vegan Breakfast Omelet with Creamy Tofu Cheese
Ingredients
- @eatjust (vegan egg substitute)
- Sautéed mushrooms
- Spinach
- Cherry tomatoes
For the vegan cream cheese
- 1 block of tofu
- 1 full lemon juice
- 2 cloves of garlic
- Water (as needed to thin)
- 2 Tbsp nutritional yeast
- 1/2 tsp dried herbs of choice
- Cayenne, pepper, and salt (to taste)
Preparation
Cook the @eatjust vegan egg substitute according to package instructions.
Add sautéed mushrooms, spinach, and cherry tomatoes to the cooked vegan egg mixture.
To make the vegan cream cheese: a. In a blender, combine the tofu, lemon juice, garlic, nutritional yeast, dried herbs, cayenne, pepper, and salt. b. Blend until smooth and creamy, adjusting the water and spices as needed.
Serve the cooked vegan omelet topped with the creamy tofu cheese.
