- [Man] So Molly, what do you think?
- This one looks like it tried its best,
but this one looks like eggs, I think.
(upbeat music)
- All right, guys, it's
been about ninish years
since I've had an omelet.
(honking)
You too?
The vegan omelets that
I've tried are okay.
They're all right.
I had this idea for a video though
I would take the most popular
style of vegan omelet,
try to make it my own and make it better,
since I haven't loved them very much,
versus something I came up with
that has nothing to do
with the other ones.
So today on The Edgy Veg,
I'm going to test out
two different methods
of making a vegan omelet,
and they will battle.
And we'll see which one is the best.
All right, guys, if you're new here,
I'm Candice, the Edgy Veg.
If you're not new here, welcome back.
Make sure to hit that Subscribe button
and the bell notification
so you don't miss out on new videos
every Tuesday and Thursday at 4:00 p.m.
Let me know in the comment section below
if you have a favorite way
to cook your vegan omelet.
Let's get cooking.
I've pretty much nailed a tofu scramble.
My tofu scramble recipe
is out of this world.
It's in my cookbook.
You can, it's right here.
You can buy that to get that recipe.
It's so effing good.
The difference between
nailing a vegan scrambled egg
versus a vegan omelet is
that you need the omelet
to actually be able to fold together.
You need it to be nice and fluffy.
You need that texture. You need the taste.
There's a lot of elements here
that with a tofu scramble,
like scrambled eggs,
it's like a pile of scrambled stuff,
so it's very easy to replicate,
whereas an omelet, there's
some precision involved.
After scouring the internet,
I definitely noticed
that the most common way that most vegans
and vegan bloggers are
making their omelets
is with chickpea flour.
Chickpea flour has a really
strong chickpea taste,
so I'm just not convinced
that you're cooking it
for long enough to get the
chickpea flour taste out of it.
So I've kind of done my
best to mask the flavor.
I'm using the base of my tofu scramble
in both these recipes.
I know the flavor will be there.
I've had a couple of other
people's chickpea omelets
and I didn't love it, so we'll see.
The second omelet, I'm
going to use tofu as a base.
Again, a lot of recipes
on the internet use tofu
and then chickpea flour, but
again, that chickpea flour,
I just, I'm not convinced.
So I thought, what is
another type of flour
that kind of acts very similarly?
I came to the conclusion
that it might work
with brown-rice flour.
So I'm going to try tofu
and brown-rice flour
'cause I haven't actually
seen that anywhere online.
In order to get a true taste test,
I'm going to make the
fillings for both now,
keep them on the side,
and then make the batters,
and then cook them simultaneously
so when I'm trying
them, they're both warm,
to give it an accurate and fair chance.
I'm gonna start with
about a tablespoon of,
about two tablespoons,
actually, of vegan butter.
Just heat it up in a pan
over medium-high heat.
And we are going to cook our mushrooms
and our garlic and our shallots.
All right, so I'm going to
start with the shallots.
Oops, okay, and one mushroom apparently.
I'm gonna add garlic.
And cook that for like one to two minutes.
And now let's add the mushrooms.
And we are going to cook those
until they are slightly browned.
Now I'm going to add the spinach
and just going to mix it
around until it's wilted.
And then we are going to
remove it from the heat
and set it aside.
I'm going to start with the
chickpea flour batter first.
Both batters have to sit
for about 10 minutes,
just to get them to be nice and fluffy.
So I'm going to make one
batter, then the other,
and then we're going to
cook them at the same time.
We'll start with the chickpea flour.
I'm adding that right to the
base of the food processor.
You can do this in a blender as well.
Then for seasonings, we are
going to add onion powder,
garlic powder, turmeric for
that yellow color that eggs have
and pepper.
And right before the shoot,
I ruined three of my nails.
So adding that right into the bowl.
Nutritional yeast.
Soy milk.
Baking soda.
This is just the Better Than
Bouillon, well, bouillon paste.
Bouillon paste, bouillon.
Just a splash of apple cider vinegar.
(whirring)
For that really nice sulfury egg flavor,
we are going to use black
salt, or kala namak.
If you don't have access to this,
you can just use regular salt.
I like to use both.
And this just really makes
it smell and taste like eggs.
(whirring)
I'm just going to pour this
into another container.
And we're going to let that
sit for about 10 minutes.
It definitely smells like eggs.
But it also kind of smells like hummus.
For the tofu omelet, I decided
to make it in the blender
because I have some whole
shallots that I'm going to add in,
so I want it to be nice and smooth.
Mmm, tasty.
We are adding one block
of medium-firm tofu.
I'm just gonna break it up with my hand,
kind of just like meh.
It's soft.
Nutritional yeast.
The spices for this one, we
are doing the garlic powder,
turmeric, and pepper.
Some olive oil.
Now I'm going to start blending this
before I add the rest of the ingredients,
just because I want the
tofu to be nice and soft
and liquidy when I add everything else in.
As you're blending,
you want to add about one
tablespoon of soy milk
at a time as needed, just
to help it blend along.
(whirring)
I have rice flour.
I'm going to add that.
The No Chicken Better Than Bouillon.
I'm going to add a little
bit more of the soy milk.
You want this batter to
be like a pancake batter.
The thicker this is,
it's going to make more
of like a scrambled egg.
You definitely want this
to be a runny cake batter,
or a pancake batter.
(whirring)
And then of course, we
need our black salt.
Adding that in.
A little bit more soy milk,
'cause it's not quite runny enough.
(whirring)
Okay, we have our chickpea flour batter.
We have our tofu batter.
So this is nice.
It's like a runny pancake batter.
That's exactly what you want.
I've heated up some oil
over medium heat here.
And let's just start pouring.
Let's start with this much
and just spread it out.
You don't want it too, too,
whoops, too, too thick.
Now I'm going to cook that for
about five to eight minutes.
Anywhere between five and 10.
Okay, I'm going to flip this.
I've turned the heat off,
and we're just covering it.
What we want to do here is
we want it to be covered
and we want it to steam,
so that it helps cook that
chickpea flavor out of it.
I am now going to add the
toppings into this steamed,
it kind of looks like a chickpea crepe.
And we have our melted cheese here.
I'm gonna add the mushroom
and spinach mixture on top.
Another sprinkling of cheese.
Come on.
Ha ha!
Well, it definitely
does not keep its shape.
But it kind of looks like an omelet.
It's a weird color.
- [Man] It also looks
like a really sad taco.
(laughs)
- It does look like a sad taco.
Now let's try out the tofu batter.
So I'm going to do the exact same thing.
Oh.
This batter seems a lot more workable.
Okay, we're going to do the same thing.
We're going to cook this for
about five minutes and flip it.
So this one is actually cooking
all the way through almost,
it seems, so I'm not going
to flip this one actually.
The outside is getting that nice finish.
So I don't want to ruin that.
I'm going to add the cheese here.
Then we'll just add our toppings.
Okay, maybe this wasn't the
smartest way to do this.
I'm gonna flip that.
Ooh, that one actually
really looks like an egg.
This is exciting, you guys.
This is super exciting.
Okay, right off the bat,
I would say use a pan with a smaller lip.
How are we going to do this?
Oh god, it's breaking.
I don't know what to do.
I should have added the
toppings on the plate.
It's too heavy now to get it off.
Nope, we're breaking it.
I'm gonna make another one.
It definitely looks like an egg though.
Take two.
See how easy it slides
when there's nothing on it?
It should be hot enough that
the cheese will melt on film.
Add a little bit of cheese.
I'll add these fillings
back into this new guy.
I will admit, we did try the
reject omelet off-camera,
and it was really, really, really good.
A little sprinkle more of cheese.
And then, ever so gently,
flip it on top.
Does it look like an omelet to you?
- [Man] I really think it does.
- [Candice] Yeah.
- [Man] It's pretty accurate.
Or the closest substitute I've ever seen.
- We have our chickpea omelet,
and we have our tofu-based omelet.
Right away, the chickpea omelet
looks like a chickpea pancake.
And the tofu omelet actually
looks like an omelet.
So I cooked the tofu one a little bit more
than I would normally,
just so I could get it off
the pan without it breaking,
so that you guys could get the
full omelet experience here.
It is a little bit browner
than I would have liked,
but that's okay.
Let's give these guys a taste.
I think I know already that
I'm going to like the tofu one
more than the chickpea more.
Do it with my fork.
Yeah, the chickpea one, it's
like, it's a chickpea pancake.
It doesn't really stay together.
It's really like,
grainy in texture.
It has zero egg-like texture whatsoever.
Nope, nope.
Not an omelet. Sorry.
This one already like it's
softer, it's spongier.
It's more like an egg.
It's staying together when I cut it.
It definitely has that fluffy,
egg-like texture, consistency.
It's really good.
Soft and fluffy, and it holds together.
This is very dense.
The chickpea one is very dense.
This one is light and fluffy.
I would definitely make this
on like a Sunday brunch for
myself and like a friend,
or whoever I'm cooking
brunch for, my family.
This recipe is going up on my blog,
so you can find a link for that
in the description box below.
This is so good.
- Mmm.
That's good.
It might need like hot
sauce, but it's really good.
This one, not so much.
- No, that's just sadness.
It's good. It's just not an omelet.
Like this is what people
think vegan food is.
Like the fact that people
are trying to pass this off
as an omelet is hysterical.
No wonder people think
vegan food is weird.
No T, no shade, but like
that's not an omelet.
All right, so the clear winner
here is definitely the tofu.
This?
Sorry, guys, but it's just
a, it's a chickpea pancake.
Also let me know in the
comment section below
if you like this kind of
versus-style battle video,
if you want me to test
different ways of doing things
and see which one is better.
And I'll see you guys next time. Bye!
