These egg-free Chinese-style omelets are made with a savory batter with tofu, chickpea flour, and a secret ingredient for eggy flavor. Served over rice with gravy, this vegan egg foo young is way better than takeout!
Place the broth, soy sauce, sriracha, and sesame oil into a small saucepan and set it over high heat. Bring the mixture to a boil.
Lower the heat so the mixture is just at a simmer.
Stir the cornstarch and cold water together in a small cup or bowl, until the cornstarch is fully dissolved.
Stir the cornstarch mixture into the simmering broth mixture. Allow it to simmer for about 2 minutes more, until it thickens up a bit.
Remove the pot from the heat. Give it a taste test and adjust any seasonings to your liking.
Place the chickpea flour, water, tofu, nutritional yeast, soy sauce, baking powder, and kala namak, if using, into a blender and blend until smooth.
Lightly coat the bottom of a large skillet with 2 tablespoons of oil and place it over medium heat.
Add the mushrooms in an even layer and cook for about 5 minutes, flip and cook 5 minutes more, until browned and tender. Transfer the mushrooms to a plate.
Add the garlic, ginger, and white parts of scallions to the skillet. Sauté them for about 1 minute, until very fragrant.
Raise the heat to high and add the celery to the skillet. Stir-fry it for about 2 minutes, until tender-crisp.
Transfer the celery to the plate with the mushrooms, then Lower the heat beneath the skillet to medium.
Pour the chickpea flour mixture into a bowl, and stir in the mushrooms and celery mixture.
Coat the bottom of the skillet with the remaining 2 tablespoons of oil.
When the oil is hot, ladle a heaping ½ cup of the batter and veggie mixture into the skillet. You can ladle a few more omelets into the skillet, but make sure not to crowd them.
Allow the batter to cook for about 4 minutes, until bubbles start to pop up in the middle. Test it with a spatula and flip the omelet if it feels ready.
Cook the omelet for about 4 minutes on the other side.
Repeat until all of the batter is used, adding oil to the skillet between batches as needed. You should get about 6 omelets.
Serve the omelets over rice and top with gravy, green parts of scallions, and sesame seeds. Serve.
Nutrition information does not include rice or sesame seeds.