Vegan Omelet

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

Add everything except spinach to blender.
Blend till smooth batter.
Add chopped spinach and stir in with spoon.
Use non stick pan, lightly oil or spray.
Turn heat to low temperature or in between Med and Low
Pour batter on heated skillet and smooth out so middle is even with edge.
Cover and let cook for 5-7 mins.
Use thin spatula to flip.
Cover again and cook for 3-5 mins.
Add chopped veggies of your choice and Daiya Cheddar Cheese (optional) to omelet.
Fold omelet and cover again to melt cheese.

The Vegan Zombie


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2 thoughts on “Vegan Omelet

Theresa says:

Just watched my first Vegan Zombie video – love the energy and your zomblette looks awesome, might have to try this for brunch this weekend!

Brittany Bolerjack says:

Love love love!!!!!! will be making this soon!! Where is the store? I would love to support your show with a shirt (maybe one without guns? 🙂

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