Vegan Omelette Pressure Cooker Style
A quick and flavorful pressure cooker vegan omelette made with tofu, starches, fresh spinach, and vegan cheese for a creamy, dairy-free breakfast or lunch option.
Equipment
- 1 Blender
- 1 Non-stick skillet
Ingredients
Main Ingredients
- 180 g extra firm tofu drained well
- 120 ml unsweetened soy milk unflavored
- 2 tablespoons cold pressed rapeseed oil or neutral vegetable oil
- 4 tablespoons rice starch aka rice flour
- 1.5 tablespoons potato starch
- 1 pinch turmeric optional
- 0.5 teaspoon fine sea salt
- 2 teaspoons vegan butter for melting on top after cooking
- 1 pinch kala namak optional
- 100 g baby spinach
- 40 g vegan shredded cheese
- fresh chives finely chopped, for garnish
- 1 pinch ground black pepper
Instructions
Instructions
- Toss the tofu, soy milk, rice starch, potato starch, turmeric, sea salt, and kala namak (if using) into your blender. Blend until smooth and creamy.
- Heat 1 tablespoon oil in a non-stick skillet. Pour half the batter into the pan and spread into a round shape.
- Cook for 3–4 minutes on medium heat until firmed edges and bubbles form on the surface.
- Add half the baby spinach on one side of the omelette. Let it wilt slightly from the heat.
- Gently fold the other side of the omelette over the spinach half. Cook another 2–3 minutes until set and golden.
- Slide omelette onto a plate and keep warm. Repeat with remaining batter and ingredients.
- Melt vegan butter on top for a rich, creamy finish.
- Garnish with chopped fresh chives and a pinch of black pepper. Serve immediately.
Notes
Be cautious while folding and serving the omelette as it’s slightly delicate when hot. Store leftovers in the fridge up to 4 days or freeze individual portions for later.