Vegan Omelets? Yes! Brunch on, friends!
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Leesseebee
Posts: 216
Ok-I have not tried this yet, but you better believe I will!
It serves 4 and the basic calorie count is:
Calories Carbs Fat Protein Calcium Iron
Total: 751 51 44 41 42 56
Per Serving: 188 13 11 10 11 14
The recipe is here (for fillings go there): http://www.theppk.com/2010/07/tofu-omelets/
Aaand also here:
2 cloves garlic (optional)
1 14 oz package silken tofu, lightly drained (not the vacuum packed kind), or soft tofu (see tip)
2 tablespoons nutritional yeast
2 tablespoons olive oil
1/2 teaspoon turmeric
1 teaspoon fine black salt, plus extra for sprinkling
1/2 cup chickpea flour
1 tablespoon arrowroot or cornstarch
Chop up the garlic up in a food processor. Add the tofu, nutritional yeast, olive oil, turmeric and salt. Puree until smooth. Add the chickpea flour and cornstarch and puree again for about 10 seconds, until combined. Make sure to scrape down the sides so that everything is well incorporated.
Preheat a large, heavy bottomed, non-stick skillet over medium-high heat. Well-seasoned cast iron works great, but if you’re not sure of the non-stickness of your cast iron, do a test (see tip above) or use a regular non-stick skillet. Lightly grease with either cooking spray or a very thin layer of oil. (The less oil the better for the nice brown speckles we’re going for.) 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. Don’t use an 8- inch omelet pan or anything like that. Here you’ll need at least 12 inches (tee hee).
In 1/2 cup measurements, pour omelet batter into skillet. Use the back of a spoon or a rubber spatula to spread the batter out into about 6- inch circles. (It’s okay if it isn’t a perfect circle.) Be gentle when spreading it out, if there are any rips or holes, that is fine, just gently fill them in as you spread the batter. Let cook for about 3 to 5 minutes before flipping. The top of the omelet should dry and become a dull matte yellow when ready to flip. If you begin to flip it and it seems like it might fall apart, give it a little more time. When the omelet is ready to be flipped, the underside should be flecked with light to dark brown when it is ready to flip. Flip omelet and cook for about a minute on the other side. Keep warm on a plate covered with tin foil as you make the remaining omelets.
Stuff omelet with the fillings of your choice then fold over. Once the omelet has been filled, sprinkle with a little extra black salt, since some of its flavor disappears when cooked.
It serves 4 and the basic calorie count is:
Calories Carbs Fat Protein Calcium Iron
Total: 751 51 44 41 42 56
Per Serving: 188 13 11 10 11 14
The recipe is here (for fillings go there): http://www.theppk.com/2010/07/tofu-omelets/
Aaand also here:
2 cloves garlic (optional)
1 14 oz package silken tofu, lightly drained (not the vacuum packed kind), or soft tofu (see tip)
2 tablespoons nutritional yeast
2 tablespoons olive oil
1/2 teaspoon turmeric
1 teaspoon fine black salt, plus extra for sprinkling
1/2 cup chickpea flour
1 tablespoon arrowroot or cornstarch
Chop up the garlic up in a food processor. Add the tofu, nutritional yeast, olive oil, turmeric and salt. Puree until smooth. Add the chickpea flour and cornstarch and puree again for about 10 seconds, until combined. Make sure to scrape down the sides so that everything is well incorporated.
Preheat a large, heavy bottomed, non-stick skillet over medium-high heat. Well-seasoned cast iron works great, but if you’re not sure of the non-stickness of your cast iron, do a test (see tip above) or use a regular non-stick skillet. Lightly grease with either cooking spray or a very thin layer of oil. (The less oil the better for the nice brown speckles we’re going for.) 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. Don’t use an 8- inch omelet pan or anything like that. Here you’ll need at least 12 inches (tee hee).
In 1/2 cup measurements, pour omelet batter into skillet. Use the back of a spoon or a rubber spatula to spread the batter out into about 6- inch circles. (It’s okay if it isn’t a perfect circle.) Be gentle when spreading it out, if there are any rips or holes, that is fine, just gently fill them in as you spread the batter. Let cook for about 3 to 5 minutes before flipping. The top of the omelet should dry and become a dull matte yellow when ready to flip. If you begin to flip it and it seems like it might fall apart, give it a little more time. When the omelet is ready to be flipped, the underside should be flecked with light to dark brown when it is ready to flip. Flip omelet and cook for about a minute on the other side. Keep warm on a plate covered with tin foil as you make the remaining omelets.
Stuff omelet with the fillings of your choice then fold over. Once the omelet has been filled, sprinkle with a little extra black salt, since some of its flavor disappears when cooked.
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