Oh my goodness….vegan omelette muffin! Or should I call it vegan soufflé? However, this little ‘egg’ wonder tastes amazing and is nearly identical to the real thing! Perfect for brunch or as a simple and light dinner with a big bowl of green salad.
I grew up loving eggs and ate them most mornings. Sunny side ups and scrambled eggs mainly. Then later omelette muffins on the weekends made by my skilful boyfriend, which were so convenient and just the perfect way to start a morning. So every now and then I kinda miss those mornings. Not the eggs actually, more like the cool omelette muffins. But you know what? It is surprisingly easy to find ways to satisfy my body’s omelette muffin cravings on a vegan diet. The secret is silken tofu and black salt. Oh, black salt ♥︎
So this recipe may look fancy, especially if you call it a soufflé and serve it as a part of a beautiful dinner, but it’s super simple actually. All you need is a food processor, a few simple ingredients and some baking ramekins. You can also prepare the batter and the sautéed veggies the night before eating, then all you have to do is turning on the oven when you wake up. The muffins will rise high (as a good soufflé) and then will slowly start to sink, so get them to the table as quickly as possible. They are still delicious the next day even cold, but they won’t look that pretty anymore. I like to use the leftover as a yummy sandwich spread.
- 300 g silken tofu
- 4 tbsp chickpea flour
- 1 clove of garlic
- 1 tsp baking powder
- 3 tbsp nutritional yeast
- 1 cup of sliced vegetables of your choice (I used cherry tomatoes, mushrooms and spring onions)*
- 1 tsp coconut oil
- pinch of turmeric (optional, but it gives a nice yellow colour)
- pepper and salt (I used kala namak for the eggy taste)
- Preheat oven to 180°C and lightly butter two small ramekins with coconut oil or vegan butter.
- Heat up coconut oil in a pan, add vegetables, then sauté them for 2-5 minutes.
- Add tofu, flour, garlic, baking powder, nutritional yeast, turmeric, salt and pepper to a food processor and blend until completely smooth.
- Divide sautéed veggies evenly into the two ramekins. Then fill the forms with the tofu mixture. The omelettes will puff up a bit when you bake them, so make sure to leave a little of space at the top.
- Bake for about 45 minutes. Serve immediately. Enjoy!
Bake muffins for about 35 minutes for a soft and runnier finish. Bake for about an hour for a harder version. Adjust time if you use a smaller or larger ramekin.