In North America weekend brunch is all about the omelette, the type made with at least 4 eggs and as many fillings of your choice tucked up and folded over melted inside. And how I loved the omelette, well truth be told mainly the fillings, eggs never really did agree with me.
The tofu omelette doesn't sound like the same kind of decadent meal as the real one, but for us it was even more so, as it requires one of our now truly luxury items, silken tofu. Alas, along with Vegenaise, the boxed, Japanese silken tofu is truly one thing we cannot find here in Tarifa. So when we were in the UK at Christmas we brought back 2 boxes of it (flying EasyJet is limiting with luggage allowance).
This is what we made with one of our boxes and it truly brought the taste and feel of Vancouver back to us here in the February sunshine of Spain. And true to form, as with making a real egg omelette, it stuck in the pan and didn't turn out as pretty as is does in a restaurant, but the taste made up for it. We filled it with spinach and feta cheese (so not vegan) served it with veggie sausage patties and homemade tomato relish.
The turmeric gives the tofu it's yellow colour and the eggy taste comes from the black salt, which is also used in Indian chat and can be found in Asian supermarkets.
Tofu Omelette from Vegan Brunch by Isa Chandra Moskowitz (Buy this book if are looking for a taste of American weekends)
Serves 4
1 pound silken tofu
2 tablespoons nutritional yeast
2 tablespoons olive oil
1/2 tsp turmeric
1 tsp fine black salt (if available)
1/2 cup chickpea flour
1 tbsp arrowroot or cornstarch
The tofu omelette doesn't sound like the same kind of decadent meal as the real one, but for us it was even more so, as it requires one of our now truly luxury items, silken tofu. Alas, along with Vegenaise, the boxed, Japanese silken tofu is truly one thing we cannot find here in Tarifa. So when we were in the UK at Christmas we brought back 2 boxes of it (flying EasyJet is limiting with luggage allowance).
This is what we made with one of our boxes and it truly brought the taste and feel of Vancouver back to us here in the February sunshine of Spain. And true to form, as with making a real egg omelette, it stuck in the pan and didn't turn out as pretty as is does in a restaurant, but the taste made up for it. We filled it with spinach and feta cheese (so not vegan) served it with veggie sausage patties and homemade tomato relish.
The turmeric gives the tofu it's yellow colour and the eggy taste comes from the black salt, which is also used in Indian chat and can be found in Asian supermarkets.
Tofu Omelette from Vegan Brunch by Isa Chandra Moskowitz (Buy this book if are looking for a taste of American weekends)
Serves 4
1 pound silken tofu
2 tablespoons nutritional yeast
2 tablespoons olive oil
1/2 tsp turmeric
1 tsp fine black salt (if available)
1/2 cup chickpea flour
1 tbsp arrowroot or cornstarch
- Place the tofu, nutritional yeast, olive oil, turmeric and salt into a food processor and 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.
- Preheat a large, heavy bottomed, nonstick 12 inch skillet over medium heat. Lightly grease the pan with a thin layer of oil.
- Pour the batter into the skilled to form a 6 inch circle (approximately) and smooth over with the back of a spoon or spatula, let the batter cook for about 3 to 5 minutes and then flip. (It should come up easily and have some brown spots on the bottom, if it doesn't give it a bit more time).
- Let the other side cook for about 1 minute more. Keep warm as you cook the others, fill with your choice of ingredients and serve.
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