This is a variation on my new vegan omelette – the Spanish Omelette is a popular dish, and an ideal way to cook an interesting array of vegetables. Filled with vegan cheese, this makes a delicious meal in itself. This one turned out to be sublime – we’ve just had it for the second time, and it disappeared in an instant. Enjoy !
INGREDIENTS FOR THE FILLING
4 slices of vegan cheese of your choice, cut into 2 inch squares (or around 1½ cups grated mozzarella cheese)
1 small zucchini, diced into small pieces
¼ red pepper, diced into small pieces
1 small red Spanish onion, or other of your choice, finely chopped
6-8 brown mushrooms, finely chopped
1 potato, cooked, and cut into small pieces
INGREDIENTS FOR THE BATTER
200g firm silken tofu
¼ tsp turmeric
¼ tsp ground garlic granules
salt to taste (or else for an “egg-ier” flavor, you could try kala namak (black salt) – available from Indian grocery stores. It adds a sulfuric, eggy taste.
3 Tbsp nutritional yeast
¾ cup (190 mL) soya milk, or any other vegan milk (cashew milk)
1 heaped tsp tahini
2 heaped Tbsp white flour *
*(can be made with gluten free flour – it’s best to buy a ready mixed one – if not I suggest tapioca, rice and corn mixed together to make the suggested amount)
Tip :- Remember that the denser you want the texture to be the more flour you will have to add.
METHOD
- Pre-cook the vegetables by frying them gently, including the potato (boil first, drain, then gently fry). Having set them all aside, have them ready to add onto your omelette.
- Combine all the batter ingredients in a plastic or metal bowl. Then simply process with an electric hand whisk or blender until thick and creamy – taste for salt before frying. (Note : You will be left with a fairy thick batter – this is necessary, and is the binding factor in the omelette. So try not to be tempted to add more liquid – it should part from the ladle when you gently pour it to your hot pan).
- Next, heat up a greased non-stick frying pan for a minute or two, and then add a full scoop of the mixture with a soup ladle. After 1 minute add 2 slices of your favourite vegan cheese, and allow to cook for a further 3-4 minutes, making sure that you keep the edges from sticking by using a spatula.
- Now spread all the cooked vegetables evenly on top of the cheese in the pan, and allow to cook for 3-4 minutes.
- Fold the omelette in half – making sure it is not stuck to the pan, and gently tuck your spatula under the folded omelette at this point, ready to serve it onto a plate. Do this by using the pan (not the spatula) to drop into the plate – it should slide off fairly easily.
- Repeat the above process to make the second omelette.
All recipes, content & design © Miriam Sorrell mouthwateringvegan.com 2010
These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave a constructive comment !
June 23rd, 2012 at 4:13 pm
What can I say?
This looks and sounds like another absolute winner, beautiful colours too.
As soon as I try this I will leave a review, in the meantime, how blessed we are to have such generous free recipes Miriam .
June 23rd, 2012 at 5:44 pm
I lIke the fairy acting as a thickener in the “fairy thick batter”!
This looks like a great recipe, omelettes were always a vegan challenge but I did so great vegan Eggs Benedict!
I look forward to trying it! Thanks.
June 24th, 2012 at 12:28 pm
Thanks for posting. Looks delish! I’ve recently discovered kala namak salt. Love it!
June 24th, 2012 at 12:48 pm
Leigh Hi there and welcome here. Many thanks for dropping by here with your comment and hope you enjoy this recipe. Let me know how it goes as and when. Cheers to you !
June 24th, 2012 at 12:53 pm
Eric Hi there and welcome here. Thanks for dropping by here with your comment and I do hope you enjoy this omelette and please let me know how it goes. Enjoy and Cheers to you !
June 24th, 2012 at 12:55 pm
Hi there Phil, too kind for words and truly hope that you get to make and enjoy this recipe – sufficing to say that we are hooked on this at home ! Will look forward to your feedback on this one. It’s a pleasure sharing these recipes when the feedback is all-ebracing as is the case here. Best to you & a huge thanks !
June 24th, 2012 at 5:26 pm
Blisterin Barnacles I made this today and it was amazing amazing and thrice amazing!
Miriam, here is a song for you (not all my words but I took some out and added some) for giving us such a fantastic Omlette recipe.
“Thank you very much
thank you very much, that’s the nicest thing that anyone ever done for me,
I’d simply like to say good omelette comes me way, I feel as if another lifes begun for me,
And if I had a vegan flag I’d hang me flag out, to add a kind of veganastic touch,
But seeings as I left me flag at home I’d simply like to say
Thank you very very very much”
June 24th, 2012 at 8:50 pm
Phil Hi there and many thanks for your wonderful words and song Phil. I am delighted that you have enjoyed this ! Best to you as always !
June 29th, 2012 at 5:09 pm
Another brilliant addition to healthy eating! Thank you so much, Miriam. You have made diet conversion a very easy and delicious process – and although it’s been an entire year for me (and I do still eat texturized vegetable protein bacon), I don’t miss meat one trifle! Cheers your way!
June 30th, 2012 at 8:01 am
Hi there Van and thanks for dropping by here with your wonderful comment. I am thrilled to be of any help in the venture to broaden the vegan culinary experience in any way I possibly can – for me the number one priority in the kitchen is taste – it has to taste good, better than good in most cases, it has to be beyond palatable – all this comes for my passion for life and embracing all it’s creatures great and small. Thanks for the Cheers and they are also returned back to you tenfold !
June 30th, 2012 at 11:24 am
I have been vegan for just over 2 years, and although I have tried tofu scramble I have never tried an omelette. This omelette of yours just looked SO divine I just had to try it. ALthough I filled mine with mushroom and vegan cheese (this time) it was really delicious. Thank you Miriam for the recipe, so glad I found it and can now make omelettes
, xxxx
June 30th, 2012 at 1:26 pm
Dianne Hi ther and welcome to my site and many thanks for dropping by here with your comment. Yes, there seems to be a few scrambled tofu’s around (hope you have made and enjoy mine, it’s fabulous truly). I am so glad you enjoyed this omelette creation of mine and I look forward to your future comments here. Best to you in the meantime.
July 3rd, 2012 at 12:21 am
I am going to make this. I will follow your batter recipe exactly but wonder if you think a higher protein flour like besan or quinoa could be used?
July 3rd, 2012 at 7:29 am
Deb Hi there. Thanks for dropping by here with your comment. Interestingly enough regarding the flour, I went for the gluten choice here because of it’s very binding qualities and it’s neutral taste – the protein is in the tofu. That said, there is no harm in trying other flours, and to be on the safe side mix them with the gluten flour – say 50-50 and see what happens. I did say this could be made as a gluten free recipe for people with allergies, as I wouldn’t want them to miss out on something that they perhaps missed or still are missing. Anyway, good luck with experimenting and let me know how it goes – be sure to dress it all up with your favourite veggies.
July 13th, 2012 at 2:51 pm
I’d been wanting to try this for a while, and when I came to make it – I discovered I had no yeast flakes, and no tahini! Poor planning I know, but I used 1.5 tablespoons of smooth peanut butter instead. It worked fine! I now have flakes and tahini again and will give it another go this weekend. As a child I loved omelettes, they were the first thing I learnt to cook when I was 7 or 8! Being vegan for 24 years now, I really appreciate your recipe, thank you.
July 13th, 2012 at 3:04 pm
Alan Hi there and welcome here. Am delighted you dropped by here with your comment and feedback and glad you now have all the ingredients to hand, as you will find that the vegan omelette will work very well indeed, and the taste will be rich and pleasant – but I will leave you to be the judge of that. I am hoping that you will enjoy it and that your occasional yearning for an omelette can now be fulfilled with this easy to make vegan creation of mine. Great for any time of the day is what I also love about it, as it’s easy to knock up and feel satisfied after. By the way kudos to you for being a vegan for 24 years and still going strong, that’s awesome. Alan, I very much look forward to your future comments/feedback on my blog. In the meantime, very best wishes to you !
September 3rd, 2012 at 7:49 pm
My family LOVED these. Thank you so much! Awesome recipe!
September 3rd, 2012 at 8:09 pm
So, I have all my grandchildren and their parents here with me today. I decided I would make them your Vegan Omelets this morning. Let me just say, ” O – M – G!!!!!! So absolutely heavenly! I only got one! I made them for everyone else first, and they kept coming back for seconds and thirds. Didn’t think I would even get one. I finally sat down to eat my ONE (made them not quite as big as yours (there were 9 of us). My daughter, who was raised Vegetarian, but now eats meat, said, and I quote, “Oh my goodness, I don’t ever have to eat real omelets again, these are sooooooo delicous!” She came back for 3 and 1/2 of them! LOL. I thought they were exaggerating until I bit into my own, and I just have to tell you these are so absolutely heavenly!!!! I can’t wait to make them again when only my husband and I are here! (Then we can have more for ourselves). LOL Thank you for such a wonderful recipe. I used Daiya cheese – Pepper Jack and Mozzarella, but I can’t wait for you to publish your ebook with your cheese recipe. Sooooo good! Thanks again!
September 4th, 2012 at 8:11 am
Carole Hi there and welcome here. Well, well, well, what great news this is ! I really appreciate your detailed comment on this recipe in particular, as having to keep 9 people happy with a vegan omelette, speaks volumes – kudos to you for making it. I imagine you were very popular indeed at breakfast Carole ! So happy your daughter enjoyed it too. Do try my scrambled tofu won’t you at some point ? it’s also awesome – may be for you and hubby next time though. Carole thanks so much for your interest in my book (there will be more than one cheese recipe in it and you will be thrilled when you see the recipes and pictures and what you can create at home !) – it will not be an ebook but a published book which is due to be on the shelves in April, it is published by a major publisher in Canada and will be distributed in the States and other English speaking territories. I will take your email address and notify you closer to the time. Best wishes you way in the meantime and I look forward to your future comments on my blog !
September 4th, 2012 at 8:15 am
Nina Hi there and thanks for your feedback and glad that your family loved these, that’s great ! (You may wish to try my scrambled tofu in the near future too) – best wishes your way in the meantime and I look forward to your future comments on my blog !
September 7th, 2012 at 12:44 am
Great! I collect Vegan cookbooks so I look forward to getting yours also. I have enjoyed several of your wonderful recipes!
September 7th, 2012 at 3:48 pm
That’s super Carole and I have your name down for that. I do hope you continue to enjoy my recipes in the meantime and I look forward to your future comments on my blog as and when – Best Wishes your way !
September 9th, 2012 at 3:31 pm
Miriam, thanks for this great tasting vegan omelette. I had a problem getting it to stay in one piece, it came out more like scrambled eggs!! How do I get the omelette to stay together? What temperature should the heat be on? Thanks again and I will keep trying!
September 10th, 2012 at 10:09 am
Eileen Hi there and thanks for your comment. The omelette seems to have worked for many people on my blog, but there has been the odd person for whom it has not been solid enough and it’s simple to solve. All you have to do is add more flour. It’s one of those recipes where even a tiny amount of a spoon less heaped than another can result in this. You are correct the taste is great – the texture needs some more flour. I do say to try and fry a small amount first to see the texture, then if it’s solid enough fry the lot, if not add more flour and mix – then fry. It should work next time ! Best wishes your way and let me know how it goes 2nd time round !
September 11th, 2012 at 8:19 pm
Hola Miriam!
First of all thank you for your recipes, everything looks wonderful! I was super excited when I found you. I tried this Spanish Omelette this morning for me and a friend. My friend really enjoyed how fluffy it was. I liked the flavor and would have liked it to be a little firmer. I used Nasoya extra firm tofu and patted out the water. I wonder if I used a little more flour or perhaps freeze the tofu prior to use would it create a firmer product? Also, I used fresh garlic since I didn’t have the powdered or flaked version and the flavor was nice. I really enjoyed making the dish, it was super easy and very tasty. I will definitely make it again. I am trying the Mushroom Walnut Quinoa burger for dinner tonight and am pretty anxious to test it out. I look forward to the release of your book in the US, I have a feeling it will be a go to guide! Gracias!
September 12th, 2012 at 1:08 pm
Sinia Hi there and welcome here. Thanks for dropping by here with your comment and feedback. I am delighted that you and your friend enjoyed my spanish omelette. All I will say is that for a firmer result add more flour. Always experiment with the texture by frying a small amount first, so that if you want it firmer, all you do is add more flour and whisk it again so that it mixes well. Meantime no worries about the tofu, it sounds fine. I hope you enjoy the burger and let me know how it goes. Yes, I too look forward for the release of my book and will be notifying people here closer to the time through an email as and when – the book will consist of many new and exciting recipes (including how to make the best cheeses) that will make a huge mark in the culinary vegan repertoire. Best wishes your way in the meantime and look forward to your future comments on my blog.
September 18th, 2012 at 12:01 pm
hlo dear Miriam………….honestly speaking, according to me this is the another invention of eggs by the great inventor Miriam……………. obviously ………..i really would like to say its awesome babe……keep it up and all the best………………Neha
September 18th, 2012 at 2:15 pm
Hi Neha and hope you make and enjoy this recipe. If you have done since you say awesome then I am glad. Best wishes to you !
September 18th, 2012 at 5:09 pm
Looks incredibly delicious!
September 18th, 2012 at 6:04 pm
Linda Hi there and welcome here. Linda this is not only delicious but super easy to make too. Let me know how it goes as and when. Best wishes your way in the meantime !
September 19th, 2012 at 12:44 am
Amazing! Thanks for sharing this wonderful and delicious and beautiful recipe!
September 19th, 2012 at 10:16 am
Mirian Hi there again and thanks for your feedback – I am glad you enjoyed my omelette and send best wishes your way !
September 19th, 2012 at 5:10 pm
Your dishes and photos are amazing! I can’t wait to start cooking some of these gorgeous VEGAN dishes! Thank you so much for sharing…I think I can convert some meat eaters posting these recipes on FB! The animals say, “Thank You”!! : )
September 19th, 2012 at 10:48 pm
Hi Mary and many thanks for your comment and dropping by here. I am delighted that you like my recipes and very much look forward to your feedback as and when you try them out. Would be good to convert a few people along the way, so feel free to share on FB. Meantime, best wishes your way !
October 13th, 2012 at 4:40 am
Looks like this is what’s for brunch tomorrow!! Looks so good!
October 13th, 2012 at 9:59 am
Hi there Brandie and welcome here. Let me know how it goes and remember to try and fry a small spoon first to check for your preferred consistency – some people prefer it looser than others – if you prefer it more solid, add more flour and test – this only takes an extra minute, but it’s worth while. Enjoy it ! Cheers.
October 27th, 2012 at 2:39 pm
I loved the easy way of explaining everything. I love cooking.and learn something new every time, as our type of cooking is so very different and spicy.Thanks .I’ll be peeping in often.
October 27th, 2012 at 5:28 pm
you make the most mouth watering foods
October 27th, 2012 at 7:00 pm
Eileen Hi there and I thank you greatly for your short but sweet comment ! I appreciate it. Best to you !
October 27th, 2012 at 7:04 pm
Meean Hi there and thanks for dropping by here. It’s great that you love cooking – I love spicy food in particular Indian style food – that is why I create curries – it’s been the rich influence of wonderful Indian cuisine that I have come across over the years through Indian friends mum’s cooking and great Indian Restaurants that has inspired me to do so (see my category section on my home page for the curry section on this blog). I am glad that you will visit again. Best wishes your way in the meantime. Cheers !
October 29th, 2012 at 7:48 pm
[...] Vegan Spanish “Omelette” Grits Toast [...]
October 29th, 2012 at 8:01 pm
Thanks for the pingback.
October 30th, 2012 at 7:19 pm
OMGoodness … this looks fabulous!! I’ve tried vegan omelets and quiches and frankly, they haven’t appealed much. But this recipe with the great flavors looks just delicious. Thanks for sharing. I’m thrilled to have found your site (which I found from Life in the Lost World @ http://lifeinthelostworld.com/2012/10/menu-plan-monday-extremeveganyumminess-40/#comment-31945) and have added you to my blog roll.
October 31st, 2012 at 2:59 pm
Many thanks there S/Footprints. I hope you make and enjoy my recipes and I very much look forward to your future comments and feedback here. Best wishes your way in the meantime.
November 6th, 2012 at 10:32 am
I’m following you on fb since I’m trying to become vegan. I’ve found this recipe and it definitely has to be as tasteful as the non-vegan version. But I must say that it is really difficult to find vegan cheese in Spain. Any suggestion (I need to stay on my budget)? Btw, I don’t want to sound controversial, but this recipe, as well as the “frittata” designation, is typical from Italy, not from Spain. In Spain we call omelette “tortilla” and the the most famous one is the one made of potatoes and onion.
November 6th, 2012 at 2:52 pm
Arantxa Hi there and thanks for your comment. Let’s start off by saying that I make no claims that this recipe originates in Italy – it is merely known as a “Spanish Omelette” – and there are also many versions of what people do with it. Potatoes taste wonderful with this, as do onions and ketchup or other sauces of one’s choice. Now, back to the next point :- CHEESE, well, nutritional yeast is a must in a vegan pantry so if you cannot get it in Spain order it online from somewhere – google you will find it, also possibly on ebay too. This is an integral ingredient for making vegan cheese sauce or cheese itself. How ? You make a white sauce, ie a bechamel and add 4 tablespoons of it to the sauce. Regarding cheese I have created wonderful vegan cheeses that you can make at home, probably the easiest I have ever seen around – they will be published in my upcoming book Mouthwatering Vegan next spring. In the meantime, you can make this with Parmazano grated cheese that you can order online, it’s like grated parmesan cheese for the flavour and then add whatever veggies take your fancy. Let me know how it goes and best wishes your way in the meantime.
November 6th, 2012 at 11:54 pm
This didn’t work for me unfortunately, but I have yet to get a vegan omelet to work for me. It always sticks to the pan.
November 7th, 2012 at 7:41 am
Jen Hi there – it’s quite possible that you might need a good non-stick pan for this – if all the ones you try stick to the pan (as you said in your comment), also you may need a little more tofu and flour to help it better coagulate. Best wishes to you !
December 3rd, 2012 at 8:52 pm
Looks absolutely DELICIOUS!! I will be trying it tomorrow for dinner- thank you !
December 3rd, 2012 at 9:28 pm
Jude Hi there and welcome here. I will await your feedback. A small tip, do please pour a small amount with a spoon and try cooking that first as a sample – I say this because people sometimes prefer either a softer or denser ‘omelette’ when it comes to it – so check it out first and if you want a denser consistency then add more flour ! Enjoy it !
December 4th, 2012 at 4:16 pm
oh my gosh….you are amazing. this looks amazing!! the food you post is beautiful and looks, oh so very good. thank you!!
December 4th, 2012 at 7:15 pm
Hi there Rhonda, and what wonderful words ! Many thanks for dropping by with them and I very much look forward to your future comments on my blog. Best wishes your way in the meantime !
December 24th, 2012 at 3:24 pm
Merry Christmas Miriam and thank you for your many inspiring recipes. Love frittatas. New to this lifestyle, I have not been able to figure out how to substitute for silken tofu used as eggs since I cannot tolerate soy . Or gluten for that matter. Any ideas? Or do I have to settle for fried potatoes with veggies – a sort of hash?
December 24th, 2012 at 3:53 pm
Gerry Hi there and thanks for dropping by here with your comment. Now, what I wanted to say is if it’s fine by you, I recommend that you join my upcoming new monthly newsletter (will add you now) – are you sure you cannot tolerate it in small amounts ? I am not super made over tofu myself personally but use it infrequently, but it really is a great ingredient that binds and holds together a host of recipes. That said if you are intolerant to it, then that is a different story altogether. It depends what you wish to make, there are substitutes according to the dish/recipe in hand that you can use other ingredients instead. I make cheeses with and without tofu for example, both are awesome ! Gluten, if truth be told is another semi-culprit, I say semi because in the first instance people consume far too much of it and that is another reason why them develop an intolerance to it. Moderation appears to be the key before an allergic reaction occurs. If you have any questions you can write here again, respond to the newsletter etc. I am more than happy to help and am a nutritionist too. Very Best Wishes your end for the Holidays and a huge Kudos goes to you for choosing VEGAN
December 24th, 2012 at 4:38 pm
Thanks, Miriam, yes my diet must be soy and gluten free. And vegetarian – I do still use some very limited egg and cheese. This year, for my 70th birthday, I decided to tackle my crippling fibromyalgia pain and other symptoms (brain fog anyone?) with an alkalizing fresh-plant-based diet, and I have gone from walking with difficulty with a walker to dancing in ensemble in a stageplay this season,.and I have lost 60 pounds while eating way more food. Thanks for your response and offer. i will search my spam filter for your add. Merry Christmas.
December 24th, 2012 at 6:47 pm
Gerry Hi there – I am very impressed with your story and hope that my recipes continue to add to your culinary pleasure and wellness. Many best wishes your way and I have added you to my new monthly newsletter. Congrats for all your endeavours, they are showing themselves in your daily activities. I have a wonderful ‘youth in a glass’ recipe (very alkalizing) which is super, packed with antioxidants and delicious too into the bargain http://mouthwateringvegan.com/2011/02/28/youth-in-a-glass/ (if you don’t have a juicer already, do try and purchase one, it’s one of the best health investments you will ever make in your life), and I will also advise extra virgin coconut oil for fogginess. Hope this helps and I look forward to your future comments on my blog. Best wishes your way in the meantime.
P.S. Orgran make an egg replacer, here is the link for you http://www.amazon.co.uk/No-Egg-Substitute-For-Eggs/dp/B000PS01NI/ref=sr_1_5?ie=UTF8&qid=1356371531&sr=8-5
Cheese – the culprit to many bodily disorders and mucus forming, acidic etc, I say this because my own homemade cheese\s are easy to make and very tasty. More about those in my forthcoming book and newsletter.
January 13th, 2013 at 10:35 pm
This looks so good. I am going to have to try this. I have not had much success with any tofu product and getting myself or family to eat it happily.
January 13th, 2013 at 11:14 pm
Kristina Hi there again. Tofu is not a favourite of mine I have to say in terms of eating it almost as is, BUT, that said it is super in dishes when it’s use is converted to a better culinary cause, then it’s magic comes through beautifully – as is the case when using it for quiches, binding and in my Chocoholic’s Cheesecake – here is the magic. I hope you make and enjoy this recipe and come back with your feedback. Best wishes your way in the meantime.
January 16th, 2013 at 8:39 am
Well my first attempt at this was a delicious sloppy mess
which my meat eating boarder also really enjoyed. I made a few adjustments including increasing the flour considerably as per your suggestions and a firmer tofu. This time I got a delicious, caramelized on the outside omelette which looked much nicer!
January 16th, 2013 at 12:14 pm
Thanks for letting me know Rosie and glad you enjoyed the revised version of mine. Once you get the consistency right then you’re there for next time, and the time after. Best wishes your way and do try my scrambled tofu at some point. Best wishes your way !
February 8th, 2013 at 2:46 am
Thanks for this recipe! Its a nice change from the tofu scramble!!! We had an amazing brunch today thanks to you! I will be posting it on my blog and sharing your website as well!
February 8th, 2013 at 6:07 pm
Hoy Hi there and welcome here. So glad you enjoyed it and hope you enjoy many more from here. Thanks for sharing. Cheers to you !
February 18th, 2013 at 8:18 pm
A vegan novice question…What’s the difference between nutritional yeast & regular bread making yeast? & as I couldn’t find the former, can I use the latter in this recipe?
February 18th, 2013 at 9:23 pm
[...] day and proceeding to make a vegan omelette instead of the go to scrambled tofu. Many thanks to: http://mouthwateringvegan.com/2012/06/23/my-spanish-omelette/ —from which I adapted my brunch from this [...]
February 19th, 2013 at 10:31 am
Thanks for Pingback !
February 19th, 2013 at 10:34 am
Hi there Andrew. The difference between the two is like ‘chalk and cheese’ as the saying goes. The only thing they share in common is the word yeast. Please do not use the latter for this omelette as it will taste terrible. You can order nutritional yeast online, ebay, amazon you name it. Here is a link for you too http://www.goodnessdirect.co.uk/cgi-local/frameset/detail/579698_Marigold_Engevita_Nutritional_Yeast_Flakes__125g.html
Here is some info for you about Nutritional Yeast :- ABOUT NUTRITIONAL YEAST
- Vegans and vegetarians have used Nutritional Yeast for years as a source of vitamin B-12. Health seekers who strive to eat primarily a whole foods diet use nutritional yeast because it
tastes good with certain foods and adds extra nutrients to their diet. Nutritional yeast contains 18 amino acids (forming the complete protein) and 15 minerals.
- Nutritional Yeast is grown on a mixture of cane and beet molasses. B-vitamins are added during the process to provide the yeast with the nutrients it needs to grow. When harvested, the yeast is washed, pasteurized, and dried before it is ready for market.
- Unlike baking yeast, nutritional yeast is grown solely for its nutritional value. It should not be confused with brewer’s yeast, a by-product of breweries and distilleries. Nutritional yeast is a low-fat, low-sodium, kosher, non-GMO food that contains no added sugars or preservatives.
What Does It Taste Like?
It’s a cheezy-tasting, slightly salty tasting, similar to the saltiness level in cheese. There’s a little “grit” or texture to it, but when blended with liquids (oils, water, agave, or food processed with vegetables), or whisked, it “smooths” out the texture.
Cheers to you !
February 19th, 2013 at 1:15 pm
Thanks Miriam! Have ordered the yeast from your link & also some kala namak off ebay…Can’t wait to try this recipe, am salivating already at the thought, will let you know how it goes!! xxx
February 19th, 2013 at 1:41 pm
Hi there Andrew. You must call it Nutritional yeast though
otherwise people will think you are baking an omelette ! Yes, I await your feedback on this and you will find that you will use the nutritonal yeast for a host of other recipes from here, especially cheesy ones, so you’ll not regret your order of it. Best to you !
February 19th, 2013 at 2:06 pm
Just tried out the scrambled tofu recipe(without the yeast,soya sauce or ginger) & it was still delicious! Just one more thing tho, can you explain the difference between firm & silken tofu? (was confused when about to order some tofu described as both firm & silken)
February 19th, 2013 at 4:23 pm
Hi Andrew, here is a link that will explain. Glad you like this though !
http://answers.yahoo.com/question/index?qid=20061123054244AADTPOb