Sunday, December 12, 2010

Tofu Omelets- "Vegan Brunch" Cookbook

Tofu Omelets: Vegan Brunch cookbook: Isa Chandra Moskowitz

Omelets .... what a perfect way to warm up your tummy and give you energy to shovel all that Michigan snow.

The omelet is made with chickpea flour which gives the tofu fluffiness and an egglike taste. Nutritional yeast adds color as well as savory flavor. Black Salt, which is an Indian salt, has a sulfuric taste that is reminiscent of egg yolks. I added it to the filling as well as the batter.

Be creative with the fillings. My filling consists of spinach, onions, black olives, tempeh bacon and vegan mozzarella cheese. The filling was cooked in a separate pan and heated up before being added to the omelet.

2 garlic cloves (optional)
1 lb. Silken Tofu - firm
2 T. nutritional yeast (which can be purchased at Wholefoods or health food stores)
2 T. olive oil
1/2 t. turmeric
1 t. fine black salt (plus extra for sprinkling on top - optional)
1/2 cup chickpea flour
1 T. arrowroot or cornstarch

In food processor, chop up the garlic and add tofu, nutritional yeast, olive oil, turmeric and black salt. Puree until smooth. Add the chickpea flour and arrowroot and puree again for about 10 seconds, until combined. Make sure to scrape down the sides so that everything is well incorporated. **NOTE: if batter looks too thick, add up to 1/4 cup of water.

Preheat large, heavy-bottomed, nonstick skillet over medium-high heat. Lightly grease the pan with either cooking spray or a very thin layer of oil. (The less oil the better for the nice brown speckles). Also, make sure that you use a large skillet, as you need room to spread out the omelet and to get your spatula under there to flip.

In 1/2-cup increments, pour the omelet batter into the skillet. Use the back of the spatula to spread the batter out into about 6-inch circles.
Let the batter cook for about 3-5 minutes before flipping. The top of the omelet should dry and become matte yellow when it's ready to be flipped.
Flip the omelet and cook for about a minute on the other side.

After approximately a 1 min., I filled the omelet with my warm filling then folded it. Sprinkle with a touch more of the black salt (optional) and there you have it.

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