Vegan - Basic Tofu Omelet

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Basic Tofu Omelet

 

Recipe By :Bryanna Clark Grogan

Serving Size : 4 Preparation Time :0:00

Categories : Entree Soyfoods

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound medium-firm tofu (not silken)

6 tablespoons unbleached white flour (or 1/4 c. brown

rice flour)

1/4 cup nutritional yeast flakes

1 tablespoon water -- (or dry white wine, marsala or dry sherry)

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon turmeric

1/4 teaspoon white pepper

 

Blend all ingredients in a food processor until very smooth. (Fold in any other

ingredients for a Western Omelet after processing.)

 

To bake the omelets, preheat the oven to 500 degrees F. Spread 1/2 cupfuls or

more of the batter on WELL-oiled dark cookie sheets, making rounds as big as you

like, but as thin as possible without holes (they puff up). Bake for 6 minutes,

or until browned and slightly crispy on the bottom, then flip them over and cook

another 3 minutes or so, or until set but not crispy on the other side. Fill the

non-crispy side, if you like, and fold over.

 

Since this type of plain baked omelet has a tendency to be a little dry, it's

best to use a quite juicy filling or top it with a sauce-- an Italian or

Mexican-style tomato sauce; a tofu sour cream-based sauce; a cheezey sauce;any

vegetable-based sauce; etc..

 

Variation: For a " Western Omelet " , perhaps to serve in a " Denver Sandwich "

between two pieces of toasted bread, use the Basic Batter ,but add 4 green

onions, chopped, 1 green pepper, seeded and chopped, and 1/2 c. chopped

vegetarian " ham " or " Canadian or back bacon " .

 

Makes 4 6 " omelets.

 

Nancy's note: I made these in a convection oven which made these very dry.

I'll use 1 1/2 times the amount of liquid called for if cooking them this way

again. - N.B.

 

S(Formatted by):

" N. Braswell, May-15-2001 "

 

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Per Serving (excluding unknown items): 167 Calories; 6g Fat (30.3% calories from

fat); 13g Protein; 17g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 407mg

Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1/2 Fat; 0 Other

Carbohydrates.

 

Serving Ideas : Individual tofu omelets can be served like a hot American or

French folded omelet, plain or filled with Soymage vegan Parmesan cheese

substitute, or grated Soymage " Soychunk " casein-free cheese substitute, chopped

veggie " ham " or " Canadian or back bacon " , sautéed mushrooms and other

vegetables, etc.. For this type of omelet, use the Basic Batter plain.

 

NOTES : Tofu makes an excellent stand-in for eggs and this simple and versatile

omelet batter is a prime example. It can be used for individual folded French or

American-style omelets with or without a filling, green-onion, green-pepper and

vegetarian " ham " flavored omelets to serve in " Denver sandwiches. This eggless

version has excellent flavor and texture, even an egg-like color (the batter

looks very pale, but becomes a darker yellow when cooked).

Nutr. Assoc. : 5290 2369 0 0 0 0 0 0