Pesto-Ricotta Tofu Omelettes with Cherry Tomatoes

I wasn’t an egg eater in my omnivore days (except in baked goods of course!) but appreciate that omelettes are a practical dish to make when you don’t want to be in the kitchen too long as they are super quick. This vegan variation is almost as speedy, just a matter of whizzing a few ingredients in a blender, spreading in a pan and cooking as you would an egg omelette.  I’ve made tofu omelettes before, using the basic recipe from Vegan Brunch, mixing up the fillings- garlicky mushrooms and spinach is a favourite, as is a slightly more unconventional “leftovers” omelette, usually involving some kind of beany vegetable stew or curry.

I came across this variation on the Vegan Cookbook Aficionado recently and thought it sounded perfect for right now. The obvious result  of bountiful basil growing in the garden is pesto! I made a big batch and froze some so I can enjoy that summer taste over the winter months, as well as giving me plenty to use in different dishes now. Mix it in pasta, with new potatoes, beans, slather it on crusty bread, crackers or as a dip for crudités…and now use it as an omelette filing! I had conveniently just made my Swiss Chard Lasagna too, and planned ahead, reserving a few tablespoons of the ricotta filling for these. Pan-blistered cherry tomatoes sealed the deal.

I’ve mentioned I don’t really do savoury breakfasts before so I made mine for an easy dinner alongside some fresh sourdough bread and a green salad. The omelette mix made enough for 2 and I was cooking for one so I simply covered it over in the fridge and made another the following day. Knowing it keeps fine, if you are into savoury in the mornings then you could use a full packet of tofu (double the listed quantities) and make a fresh omelette for breakfast for a few days!

 

Pesto-Ricotta Tofu Omelettes with Cherry Tomatoes:

(Adapted from Vegan Cookbook Aficionado)

1/2 400g/12oz pkg Silken tofu
1T Nutritional Yeast
1/2T Olive oil
3T Non-dairy milk
1/8t Turmeric
1/4-1/2t Black salt (This is what really gives these the “eggy” taste but if you can’t find it just add a little more regular salt. I bought some years back at Whole Foods and it’s lasted me since then)
1/4C Chickpea Flour
1/2T Arrowroot/Cornstarch
Salt + Pepper
6-8 Cherry tomatoes, halved
A few T Lemony tofu ricotta
A few T Basil Pesto ( I used homemade but if you don’t have any to hand I recommend these UK brands: Zest and Meridian)

Blend tofu through to black salt in a food processor or blender (I use a Tribest Personal Blender) until smooth. Add chickpea flour, arrowroot and seasoning and blend again briefly, scraping down the sides to ensure everything is fully incorporated.

Warm a little olive oil over med-high in a non-stick pan and add the tomatoes. Season tomatoes with salt and pepper and cook, stirring, for 1-2 minutes, until just beginning to collapse. Set aside in a small dish.

Wipe out pan and lightly grease with oil. Turn the heat down to medium. Pour 1/2 omelette mixture into the hot pan and spread it out into a thin layer with a spatula. Leave to cook for 3-5 minutes before flipping. Gently lift the sides with a large spatula, the underside should be matte and flecked with little brown spots if ready to flip. If not, leave a little longer. Flip omelette (I slide it onto a plate to make it easier) and spread on one half with pesto, add a couple of dollops of ricotta and finally a few halved cherry tomatoes. Gently fold the opposite half over the fillings and leave to cook for 1 more minute. Keep warm, covered, in the oven on very low heat while you make the second omelette.

Makes 2

Stay tuned for some more recipes incorporating pesto! What do you like to do with it?

Have you made tofu omelettes before? If not, that needs to change pronto!