Don’t get me wrong, it’s not like I haven’t tried to find the perfect use for all the aquafaba I currently dump down the drain. It’s just that every recipe I’ve tried—from aquafaba mousse to matcha dalgona—tastes a little too, well, bean-like for me.
And then, I tried an aquafaba omelette. Almost crepe-like in texture, I fell in love with the way this vegan omelette can elevate almost any filling, with just two simple ingredients.
Whether you’re looking to make a gourmet dinner or a quick breakfast pick-me-up, this vegan omelette is the perfect thing to dress up or dress down for any occasion. Grab a can of chickpeas and get on your way for the perfect spinach and crispy tofu omelette made with aquafaba and flour.
YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- Spinach Filling
- 1 package frozen spinach
- 6 sun-dried tomatoes (chopped)
- 1 tbsp minced garlic
- 1 white onion (chopped)
- 1.5 tbsp soy sauce
- Crispy Tofu
- 1/2 block firm tofu
- 1/2 cup cornstarch
- 1/2 tsp salt
- 1/2 tsp pepper
- Aquafaba Omelette
- 2 cups cassava flour (or other flour alternative)
- 2 cups aquafaba (juice from can of chickpea)
Directions
Make The Spinach Filling
1. Add 3–4 cups of water into a saucepan and heat on high until the water boils. Once boiling, add the package of frozen spinach (stirring occasionally) until the spinach is soft and tender.
2. While spinach is cooking, add two tablespoons of oil two a separate pan. Once the oil is hot, add one tablespoon of minced garlic. Wait until the garlic starts to brown (approximately 1–2 minutes) and then add the onion. Bring the heat down to medium low and cook the onions, stirring occasionally, for 4–5 minutes.
3. Once the the onions are translucent and tender, add the drained spinach, chopped sundried tomatoes, and soy sauce. Stir for 2–3 minutes or until flavors are well-blended.
4. Set aside in a covered dish to keep warm.
Fry Up Some Crispy Tofu
1. Take a block of tofu and cut it in half vertically, putting half away. Cut the remaining half into tiny cubes (see image below for example). Place a paper towel on a cutting board and spread out the cubed tofu, adding another paper towel on top. Take a second cutting board or plate, and gently press to remove excess water. Make sure not to press too firmly, otherwise your tofu will begin to separate and crumble.
2. Add ½ cup of cornstarch along with a dash of pepper and salt in a bag, shaking until combined. Add your cubed tofu into the bag and shake until the tofu is well covered with the cornstarch mixture.
3. Heat up a pan with enough oil so the bottom of the pan has a fine, thin layer of oil. Shake off excess cornstarch from each tofu piece, and place into the pan. While the tofu is frying, it’s important to touch the tofu as little as possible for the crispiest results. Once the bottom of the tofu has browned, flip the tofu over to brown the other side.
4. Set aside in a separate, covered dish.
Create The Ultimate Omelette
1. Drain two cans of chickpeas into a bowl for two cups of aquafaba. Whip the aquafaba for 5–6 minutes, or until the mixture is light and fluffy and forms tall, stiff peaks.
2. Once the aquafaba looks properly whipped, gently fold in two cups of cassava flour until a batter is formed. (Note: the batter will collapse slightly, but should still have air bubbles within it).
3. Heat up a pan and add a ¼ inch layer of the batter and let sit for approximately 1–2 minutes. Flip the omelette onto the other side until both sides are nicely browned.
4. Add the spinach mixture and several crispy tofu pieces onto one side of the omelette, and flip the other half of the omelette over the spinach / tofu side. Serve alone or with a balsamic glaze for extra flavor and enjoy!
Also by Dana: GF Vegan Stuffed Sweet Potato Taco Boats With Cilantro Lime Sauce
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Photo: Dana Drosdick
