I have no special connection to kuku sabzi. Honestly, I saw it in a library cookbook after seeing it several times on social media each time thinking, “That looks delicious.” It was then, when I had a glossy picture in a Milk Street tome staring at me, that I decided to veganize it.
What is kuku sabzi?
Kuku sabzi is an herbacious Persian omelet. It’s typically served for Nowruz, the Persian New Year, which falls on the Vernal Equinox. Traditionally, the herbs represent new life; eggs, fertility.
…but vegans don’t eat eggs.
No, they exercise creativity! The eggs in the original recipe contribute:
- body and moisture
- structure
- lift
- color
- flavor
I therefore couldn’t substitute them with a single plant-based product. Instead, five different ingredients work together to take the place of six eggs:
- silken/Japanese extra-firm tofu
- chickpea flour
- baking powder
- turmeric
- kala namak/Indian black salt
That’s a lot of ingredients…
I hear you. Technically, you’ll still be successful if you omit the turmeric and kala namak/Indian black salt. All other ingredients are non-negotiable!
Veganization, or Original Recipe?
both! By the time I veganized Milk Street’s formula, I had a distinct list of ingredients. The shallow oven-frying technique, however, is adopted from Christopher Kimball.
Vegan Kuku Sabzi
Description
Eggs contribute body and moisture, structure, lift, color, and flavor. Respectively, these are realized via:
- silken/Japanese extra-firm tofu
- chickpea flour
- baking powder
- turmeric
- kala namak/Indian black salt
The first three ingredients are critical for technical success. However, only color and flavor will be slightly lacking without turmeric and kala namak. Omitting one or both will still produce a successful "omelet"!
Ingredients
optional garnish
mix-ins
seasoned "egg" base
Instructions
optional garnish
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If using (and if necessary), strain yogurt.
(preparation &) mix-ins
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Preheat oven to 375°F/190°C. Next, cut parchment to fit bottom of 8- or 9-in (20- or 23-cm) round pan.
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Pan-toast walnuts, then set aside to cool.
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Meanwhile, peel off bottom outer layer of each scallion. Trim and discard both ends, then roughly cut into 1-in (2.5-cm) segments. Transfer to food processor.Use white, light green, and dark green parts.
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Separate parsley leaves from stems, and remove thick stem bottoms from cilantro and dill. Add all herb tops to processor.
If you have a food scale, measure-out 3.5 oz/50 g herb tops. Save scraps for Zero-Waste Vegetable Stock (linked under Note). -
Pulse scallions and herbs until finely chopped scraping sides as needed. Transfer to a large mixing bowl.
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Roughly chop cooled walnuts and cranberries, then stir into scallion-herb mixture.
seasoned "egg" base (& baking)
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Set parchment in pan. Add 2 Tbsp (30 mL/28 g) oil, then flip parchment to coat both sides.
Yes, 2 Tbsp (30 mL.28 g) is correct! The olive oil will pool in preparation for shallow oven-frying. -
Add tofu and remaining oil - 3 Tbsp (45 mL/42 g) - to blender. Blend until smooth scraping sides as needed.
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In a small bowl, whisk together remaining dry ingredients. Add to tofu mixture, then blend until uniformly distributed.
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Transfer blender contents to bowl of mix-ins (from Steps 6-7), then fold until thoroughly combined. Pour into prepared pan and smooth top.
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Bake 20-25 minutes until center is set. Cool 10 minutes in pan, then loosen edges with a dull knife and flip twice finishing on a serving platter.
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Cut and serve with non-dairy yogurt (from Step 1) if desired.
Note
Read my unsweetened plain vegan yogurt review to learn more about my recommendations!
Use onion and herb scraps in Zero-Waste Vegetable Stock.
