A tender and moist tofu omelet filled with pumpkin risotto, mushrooms, spinach, and brushed with maple syrup. It’s savory, sweet, and loaded with fall flavors!
The base for the omelet is silken tofu flavored with nutritional yeast, white miso, mustard, and a pinch of turmeric to get that bright yellow color. I also included chickpea flour in the batter to give it a thicker texture and make it easier to handle while cooking.
You absolutely need to use the silken kind of tofu, this recipe won’t work with firm tofu. To give the omelet an eggy taste I recommend using kala namak salt, it smells a lot like eggs and a little goes a long way.
Making the omelet batter is a no-recipe recipe. You add all the ingredients to a blender and blend until smooth. That’s all there is to it!
Preparing the pumpkin risotto is not more difficult. Shallots and mushrooms are cooked in a skillet with some thyme, then you add cooked brown rice, pumpkin purée, spices, and a bit water to make it creamier. If you prefer, you can sub the water for coconut milk for an even creamier consistency.
Then you stir in the spinach and cook until wilted. Spinach not only goes well with pumpkin, it also makes this omelet more nutritious, bringing calcium, magnesium, potassium, or basically any word ending with -ium.
Just like a regular omelet, it has a super tender, melt-in-your-mouth texture. But it’s also fragile, so here are a few tips:
1) Make sure to cook it enough, if the tofu omelet is not cooked through you won’t even be able to remove it from the skillet. The top should appear dry.
2) Carefully slip a spatula under the omelet to make sure it’s golden brown and is not sticking to the skillet.
3) Transfer the cooked omelet to a plate, THEN add the filling on one half and flip the other half. You can do this step in the skillet but it will be harder to transfer to a plate once the omelet is filled with rice. If you are making a big omelet for two people and don’t care about the presentation you can add the filling while the omelet is still in the skillet.
One more tip, for crispy edges, drizzle some oil around the omelet while it’s cooking. The edges of the omelet will caramelize and get super crispy! I personally like to cook it until deep golden brown, I found it gives more flavor.
This omelet makes a delicious and satisfying entrée, but would be great for breakfast too! You can serve it with green beans, broccoli, Easy Caramelized Zucchini, or this Refreshing Marinated Tempeh Salad for even more protein! This recipe is the comfort food of my dreams, subtly sweet, full of pumpkin flavor, and nutritious.
Let me know in the comments if you try this recipe!
- 1 tbsp oil
- 1 shallot, minced
- 3-4 mushrooms, sliced
- 1/4 thyme
- 1/4 tsp salt
- 1 cup cooked brown rice
- 1/2 cup pumpkin puree
- 1/2 cup water
- 1/2 cup packed spinach, chopped
- 1/8 tsp each: cardamom and cumin
- a pinch of nutmeg and ground black pepper
- 14 ounces (400g) silken tofu
- 1/3 cup chickpea flour
- 2 tbsp cornstarch
- 2 tbsp nutritional yeast
- 1 tbsp white miso
- 1 tbsp oil
- 1 tsp mustard
- 1/4 tsp turmeric
- 1/4 tsp sea salt (I recommend using Kala Namak)
- 2-3 tbsp maple syrup for the glaze
- Heat the oil in a large skillet over medium heat. Once hot, add minced shallot and cook until the shallot starts to brown. Add the mushrooms, thyme, and salt. Cook for 3-4 minutes, or until the mushrooms start to release their moisture.
- Add cooked rice, pumpkin purée, and stir to combine everything. Pour in water until it reaches a creamy consistency. I ended up adding 1/2 cup water.
- Add the chopped spinach, cover and cook for 3-5 minutes, or until spinach is wilted. Stir in the cardamom, cumin, nutmeg, and ground black pepper. Taste and adjust seasonings if needed.
- Cover to keep warm.
- Add all the ingredients to the bowl of a blender. Blend on high speed until fully combined, about 10 seconds.
- Heat some oil in a non-stick skillet over medium heat. Once hot, pour about 1/3 cup of the omelet batter into the skillet and lightly spread with the back of a spoon. You want the omelet to be about 8 inches wide (larger than that will be hard to handle). Cook for about 1 minute, then cover and cook for another 2-3 minutes. The bottom should be golden brown and the top should appear dry. Use a spatula to check doneness, the omelet should not stick to the skillet.
- Carefully transfer to a plate and place some pumpkin risotto over half of the omelet. Fold the other half of the omelet over the risotto.
- Generously brush the top of the omelet with maple syrup, top with fresh basil and roasted pecans. Serve with green beans or salad.
- Serving Size: 1 Omelet (filled)
- Calories: 345
- Sugar: 3.2g
- Fat: 8.6g
- Carbohydrates: 52.4g
- Fiber: 5g
- Protein: 15.3g