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In this video we show you how to make a vegan omelet, which we like to call our Vegan Zomblette. We made several omelets and made many mistakes to show you how to make the perfect vegan omelet. So here it is. Follow our directions exactly or it might not turn out quite right.

The Vegan Zomblette Ingredients:
1/2 brick firm tofu (fresh, not frozen and thawed)
1 tbsp nutritional yeast
1 tsp corn starch
2 tbsp chick pea flour
1/2 tsp curry powder
1/8 tsp salt
1/8 tsp pepper
1/8 tsp paprika
1/8 tsp sage
1 tsp onion powder
1 tsp dijon mustard
1 tsp vegan worcestershire sauce (we used Edward & Sons organic)
3-5 tbsp veggie broth till you get medium thick pancake batter consistency (how drained your tofu is will affect this)
optional 2-3 shakes of hot sauce
1 handful of fresh chopped spinach

1. In a high powered blender, i.e. BLENDTEC: [ Ссылка ], add tofu, nutritional yeast, corn starch, chickpea flour, curry powder, salt, pepper, paprika, sage, onion powder, mustard, Worcestershire sauce, veggie broth and hot sauce. Blend on high for 45 sec until thoroughly blended. If it's too thick add more veggie broth until you get a thick pancake batter consistency. How well you drained your tofu will affect this.
2. Pour batter in mixing bowl. Stir in spinach.
3. Coat non-stick pan with olive oil. Put it on low heat and pour batter on pan. For best results, don't make it too big. Spread it out so it's about 5 or 6" in diameter. Put lid on it and let cook for 5 or 6 min.
4. Heat ½ Tbs olive oil on medium low heat in frying pan. Add peppers and shallot and sauté for 2 or 3 min.
5. Carefully flip omelet with thin spatula. Reduce to low heat. Cover and let cook for about 5 min. Add vegan shreds and sautéed veggies to omelet, cover and let cook for 2 or 3 more min. Fold omelet over keeping the vegan cheese in veggies in the middle. Garnish with some sautéed veggies and freshly chopped spinach.

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