Omelettes, Frittatas and Scrambles

There are various ways to make vegan versions of scrambles, frittatas and omelettes. The vegan versions of these popular dishes are quick and easy to make, and look and taste surprisingly similar to the traditional eggy originals.

You can use a soft, silky type of tofu, usually bought in a vacuum pack, drained, mashed, coloured with a little turmeric and perhaps bound together with a little cornflour (cornstarch); you can use a batter made from chickpea (gram) flour, which will bind and set; or, for a simple but surprisingly good ‘scramble’, you can just mash cooked chickpeas. All of these methods are used in the following recipes – try them and see what you think. If you’d like a really ‘eggy’ flavour, do try adding a pinch or two of Himalayan black salt (kala namak): it’s magical and readily available online. You’ll be amazed.