If you’re vegan, I’ll take a wild guess that eggs were one of the last things you struggled to give up. That and ice cream.

Although I’m not 100% vegan, I do eat a mostly animal-free diet and I’d like to continue finding ways to fuel and satisfy my body on a plant-based diet.

I grew up loving eggs and ate them most mornings into adulthood. Unfortunately, a couple of months ago, John and I got a nasty case of food poisoning that left me with zero appetite for eggs. As in: none-point-none.

Now that we’re fully recovered and our appetites have mostly normalized, eggs have started to sound good again. But I’d like to see if I can get my egg fix elsewhere.

I had a random internal dialogue that went something like this.

“Hmm, eggs are good.

I wish there were vegan eggs.

Never tried a tofu scramble. Maybe I should do that.

Ooh, a vegan omelet! Yep, I’m doing that.”

I did a little research on vegan omelets and a few great cooks have mastered the basic technique and paved the way for me to make my own interpretation of this delectable dish.

My 7-ingredient base starts with silken tofu – creamy, blend-able, and full of protein. Then flavor is added from hummus, nutritional yeast, sauteed garlic, and paprika. Sautee veggies add extra fiber, nutrition, and texture.

Even though it doesn’t look like eggs before cooking, the finished result is nearly identical to the real thing!

How do they compare in flavor? Pretty spot on. Someone would probably guess it wasn’t eggs, but it wouldn’t be that obvious. I personally love this omelet and am thankful it’s a legitimate alternative to the real thing!

What to expect:

Slightly crisp on the outside

Tender on the outside

Fluffy

Savory

Satisfying

A beautiful golden hue

Stuffed with sauteed veggies

& Packed with nutrition (22 grams of protein!)

If you’re on the fence about eggs but still love a good omelet or scramble, this is the recipe for you. I will gladly be hopping on the tofu omelet bandwagon without looking back. Cheers!