Romanesco is one of our favorite vegetables. Clafoutis is a baked custard, often a dessert, but also can be savory. As we often enjoy other vegetable tarts omelets or tortillas, I knew the clafoutis would lend itself to the romanesco also.


  • 1 romanesco broccoli, separated into individual spirals
  • 1 red onion, minced
  • 450 grams tofu, crumbled
  • 1 Tbs. tahini (sesame paste)
  • 2 Tbs. nutritional yest
  • 1 tsp. turmeric
  • 1 Tbs. vegetable oil
  • 2-3 Tbs. soy milk
  • 1 Tbs. cornstarch
  • 1 Tbs. gram flour
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • paprika

for the soy ricotta:

  • 1/2 cup plain soy yogurt
  • 1 Tbs. white cashew butter
  • lemon juice
  • salt
  • nutmeg


  1. Separate the romanesco spirals, and steam until al dente.
  2. Saute the onion pieces until glassy.
  3. Puree the tofu with the oil and soy milk until it is a smooth creamy liquid.
  4. Add the other omelet ingredients and puree once more. You want a rather thick batter, but one that can be poured.

To make the soy ricotta:

  1. Blend the soy yogurt and cashew butter in a bowl.
  2. Add the lemon juice salt and nutmeg.
  3. Season to taste with additional flavorings if so desired.

Preheat the oven to 425 (F).

To make the omelet or clafoutis:

  1. Grease or spray with oil, a pie pan which you can place a lid on. (Either a 2nd pie pan, or a plate, or even aluminum foil.)
  2. Pour the tofu batter into the greased pie pan, put the steamed romanesco pieces evenly around.
  3. Sprinkle the onion pieces on top and dollop the soy ricotta around.
  4. Place the omelet in the oven with the lid to bake for 15-20 minutes or until it becomes solid.


You could probably cook this on the stove with a well oiled pan.