The Vegan Omelette

Warning: This recipe can be a little tricky. Not that it is difficult to prepare...that part is very simple. The folding and lifting of the omelette is the tricky part. Yours may not come out in one piece but it all tastes the same in the end. Also bare in mind that this will not taste similar to an omelette that is made with eggs. This recipe is more of a crispy tofu scramble. My family enjoyed it very much and I will be sure to make it again.

 

 Ingredients

1 lb extra firm tofu drained and pressed

1/2 onion minced

5-6 cloves fresh minced garlic

2 tablespoons fresh dill chopped (or other herb of your choice)

2 teaspoons turmeric

Salt and pepper to taste

1 tablespoon or less of oil

Daiya cheddar cheese 

Vegetable/filling of your choice. I used mushrooms and bell pepper.
Toppings of choice if desired. I used salsa and cilantro.

Directions

With a cheese grater grate your block of tofu. The longer you can get the strands the better. This technique is what helps meld and hold the tofu together. Once you have it grated you will want to add the onion, garlic, herbs and spices. Mix together as gentle as you can. You don't want the tofu strands to get smashed. In a non-stick skillet on medium heat the oil. spoon in the tofu mixture and press down gently. Sprinkle the top with cheese and add your topping. Cover and let cook for about 10 minutes. Very carefully fold in half. and continue to cook for a few more minutes. When it's done your best bet is to slide it out of the skillet. If for some reason you can't slide it out then use a spatula to transfer it to your plate. You may need to cut it in half to keep it in one piece.  Either way it will still taste amazing. Good Luck!

 

 This makes a great brinner (a.k.a. Breakfast for dinner) We usually start our day with coffee and munch on fruit, and veggies in the morning. I rarely ever cook breakfast, maybe a few times a year. So we love having brinner. For some reason we think it taste better at night.