So this recipe may look fancy, especially if you call it a soufflé and serve it as a part of a beautiful dinner, but it’s super simple actually. All you need is a food processor, a few simple ingredients and some baking ramekins. You can also prepare the batter and the sautéed veggies the night before eating, then all you have to do is turn on the oven when you wake up. The muffins will rise high (as a good soufflé) and then will slowly start to sink, so get them to the table as quickly as possible. They are still delicious the next day even cold, but they won’t look that pretty anymore. The leftovers can be used as a yummy sandwich spread.
Omelet Muffins [Vegan, Gluten-Free]
- 10 ounces silken tofu
- 4 tablespoons chickpea flour
- 1 clove of garlic
- 1 teaspoon baking powder
- 3 tablespoons nutritional yeast
- 1 cup of sliced vegetables of your choice, like cherry tomatoes, mushrooms, and spring onions
- 1 teaspoon coconut oil
- Pinch of turmeric, for color (optional)
- Pepper, to taste
- Kala namak (Himalayan black salt), for an "eggy" flavor (optional)
- Preheat oven to 355°F and lightly butter two small ramekins with coconut oil or vegan butter.
- Heat up coconut oil in a pan, add vegetables, then sauté them for 2-5 minutes.
- Add tofu, flour, garlic, baking powder, nutritional yeast, turmeric, salt, and pepper to a food processor and blend until completely smooth.
- Divide sautéed vegetables evenly into the two ramekins. Then fill the forms with the tofu mixture. The omelets will puff up a bit when you bake them, so make sure to leave a little of space at the top.
- Bake for about 45 minutes. Serve immediately.
* You can also fill the muffins with zucchini, spinach, kale, corn, beans or aubergine. Vegan cheese or seitan sausage are delicious as well. Bake muffins for about 35 minutes for a soft and runnier finish. Bake for about an hour for a harder version. Adjust time if you use a smaller or larger ramekin.