Vegan Spinach and Mushroom Omelette

This recipe makes one serving

Ingredients

• 1/2 cup of silken tofu
• 1/4 cup soy milk
• 1/4 tsp. black salt
• 1/2 tbsp nutritional yeast
• 1/4 tsp. onion powder
• 1/4 tsp. garlic powder
• 1/4 cup of chopped mushrooms
• 1/4 cup of chopped spinach
• Salt and pepper to taste
• 1/4 tsp. Olive oil

Instructions

1. In a blender, combine the silken tofu, soy milk, black salt, nutritional yeast, onion powder, and garlic powder. Blend until smooth.
2. In a nonstick pan, sauté the chopped mushrooms and spinach in 1/4 tsp. of olive oil until they are lightly cooked. Season with salt and pepper to taste.
3. Pour the blended tofu mixture onto the pan and let it cook for a few seconds over medium-high heat.
4. Using a spatula, fold the omelet in half and continue cooking for a minute until the tofu is cooked.
5. Serve hot with your favorite toppings, and enjoy your delicious low-calorie vegan omelette!

Flavor Profile

This omelette is light and savory, with a delicate blend of flavors from the spinach and mushrooms. The silken tofu mixture adds a creamy texture without any added fat, while the nutritional yeast enhances the umami flavor. The black salt makes the omelette taste like eggs without the added calories. Overall, this dish is the perfect choice for a low-calorie breakfast or brunch.