For the omelette
5 ounces firm silken tofu (drained and gently patted dry // 5 ounces yields ~3/4 cup)⠀⠀
2 Tbsp hummus⠀⠀
2 large cloves garlic (minced)⠀⠀
2 Tbsp nutritional yeast⠀⠀
Salt and black pepper⠀⠀
1/4 tsp paprika⠀⠀
1 tsp cornstarch or arrowroot powder⠀⠀
For the filling:⠀⠀ Tamari mushrooms, kale, mashed avocado and cashew cream cheese⠀⠀ ⠀⠀
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 (tofu – cornstarch) and mix to combine, scraping down sides as needed. Add just a touch of water to thin – 1-2 Tbsp at most. 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 make sure it’s coated with enough oil so the omelet doesn’t stick. spoon on the omelet batter, spreading it gently with a spoon or rubber spatula, being careful not to tear or cause gaps. The thinner and more evenly you can spread it the better. So you may not end up using it all.
Cook over medium heat on the stove top for 5 minutes until the edges start to dry. Then place in oven and bake until dry and deep golden brown – 10-15 minutes. The longer it bakes the less soft/wet it will be, so if you prefer a more “well done” omelet, cook closer to 15 or more.
Using an oven mitt, Carefully remove from oven with oven mitt and fold over gently with a spatula. If it doesn’t want to fold, you can serve it as a frittata or scramble!