Felt like a Sunday to me today so I decided it was elaborate breakfast day and proceeding to make a vegan omelette instead of the go to scrambled tofu.
Many thanks to: http://mouthwateringvegan.com/2012/06/23/my-spanish-omelette/
—from which I adapted my brunch from this morning.
Whatever veg you have on hand will work, just saute them a little first. I used broccoli, tomato, red onion, green pepper and marinated mushrooms; all chopped up nice and small.
350g firm organic tofu (I do not promote soy products that are not organic)
1/2 tsp turmeric
2 tsp ground garlic salt
5 T nutritional yeast
1 c almond milk or water will do as well
5 T organic flour (I used sprouted whole wheat)
2 t no salt seasoning
—Saute vegetables then set aside. Next put tofu into food processor and process until it is like fine crumbs. Add the rest of the batter ingredients until thick and creamy – taste for salt before frying. Batter will be thick like hummus.
—Heat medium sized (9-12”) pan over medium heat with a couple T of grape seed oil. Pour enough batter to fill the pan and make a 1 cm thick omelet. Smooth with spatula and let cook for a couple minutes. Add some sauteed veg to half of the omelet and cook for another 3-4 minutes. Fold in half and cook for another 2 minutes on one side, flip and cook for another 2 minutes.
—Shake the pan around to ensure omelette is not stuck to the pan and slide off onto plate.
—Repeat 2 more times. Keep warm in oven at 200º
Serving suggestions: with tempeh bacon, toast, pan fried potatoes and hot sauce.