Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
AnnaFarris@aol.comTofu OmeletteIngredients (use vegan versions): 1 brick of firm tofu
1 small clove garlic, pressed
1 tablespoon minced green onion
1/8 teaspoon turmeric
salt and pepper to taste
fillings of choice
Directions:Serves: app.2.
Preparation time: 10 minutes.
The key to a tofu omelette is to grate the tofu and then very gently mix in the seasonings (garlic, onions, turmeric, salt and pepper). The long strands of tofu create a lattice that gives the omelette structural integrity. Once the tofu is mixed, pour off any water that has collected in the bottom of the bowl and then arrange the tofu in two omelette-shaped patties on a heated, oiled nonstick or well-seasoned skillet. Cook the omelettes at a medium heat for 3 to 5 minutes, until much of the moisture is evaporated and the edges look a bit dry. Fill with whatever you like, fold and serve.
Source: Wendy Morgan.
How do you grate tofu?!
Archived comment by: monica
Carefully! Use the large holes on the four-sided grater to make long, thin strips. Obviously, you need to use firm tofu, but it does work.
Archived comment by: ofthemall
hey, thanks for a great egg recipe for us poor egg-loving vegans....this sounds great.
Archived comment by: meredith
Hi!! i tried this recipe and it was delicious... the only probmlem i had was that the strands of tofu did not stay together very well after cooking... any suggestions to make it stick together better? thanx!!!
Archived comment by: reena
Perhaps it doesn't stick together because you're not cooking it long enough; it takes much longer to cook than an egg omelette. Try turning down the heat and cooking it until the edges start to look a bit dry. Might take three to five minutes. My friend Michael sometimes makes egg substitute by blending flax seeds with water; can't remember the proportions, but the resulting viscous liquid is very much like egg white. Adding some of that to your omelette might help it stick better. Good luck!
Archived comment by: ofthemall
I tried this recipe this weekend and absolutely LOVED IT. Thank you so much for posting it. I had a little trouble shaving the tofu with my grater cause the tofu was very watery so it kept trying to crumble when I pressed it gently against the grater but all in all, it behaved. I cooked it for a lot longer than 5 minutes. it was closer to 10 or 12 minutes. I had to use two spatulas to flip the one half over but it looked so good once I did. By the way, I sprinkled some nutrional yeast flakes and that gave it an extra special flavor. I stuffed w/cut up portabello mushrooms and leftover rice and beans. My companion could not believe her eyes when she saw what I made with tofu! It looked beautiful and tasted better than an egg omelette. Thanks again.
Archived comment by: olga
Hey! I moved to a new town and started using a new brand of tofu, and now the omelettes don't stick together as well. So if yours fall apart despite your best efforts, try a different brand of tofu. They still taste good, anyway.
Archived comment by: ofthemall
Friends of mine freeze the tofu until they use it. They say it makes it firmer. (They also thaw it before they use it.)
Archived comment by: thomas
Freezing and thawing tofu is also a good thing to do because it makes the tofu go honeycombish so that the flavours from the food it is being cooked with go right through the tofu. Ray from Melbourne Australia.
Archived comment by: ray
This recipe is indeed great! I wrapped the tofu in paper towels and left it to drain for a few hours before refrigerating it. The next day it had a firmer texture. For filling I used brocolli, red paprika and fresh champignons -all chopped small. I mixed the vegetables with a little paprika powder, a tinge of white pepper, salt, oregano and coriander leaves in a bowl and spread them out on the tofu in a non-stick pan and cooked on medium fire for about 15 mins and the result was superb. Thanks for the recipe. My whole family enjoyed it
Archived comment by: nages
Wonderful recipe-I used smoked tofu and the added flavor was great.
Archived comment by: brenda
Hello again! I made the recipe again and used an egg substitute called Ener-G Egg Replacer. It is made by EnerG and contains no dairy,eggs or animal protein.I used about a tablespoon and the omelette held together better. I used a cheese slicer instead of a grater and that worked well also.
Archived comment by: brenda
Thanks for the great recipe! A few changes I have made is I use some grated soycheese in the mix and it sticks together better. I also added green pepper/red pepper and onion flakes. I fold it over with soy cheese slices in the middle. Yummy. It is particularly good on toast like a toasted western. Lots of interesting ideas above I will be trying next.
Archived comment by: nancy Z
hey i was wondering, what kind of fillings do u use? i read the comments and saw some ideas, but i still don't know what to put. any suggestions?
Archived comment by: nomeat101
this recipe sounds good. about the filling question, i say add anything that tastes good to you, maybe peppers,broc., onions, soycheeze, avocados even...beans, fakin bacon, soy sausage, maters beans,rice,corn, garlic...
Archived comment by: thislabyrinth
I tried this recipe as a way to start, but have since modified it into a fritatta like recipe. The tofu here doesn't grate well either. Insteat of grating, I coarsly mash the tofu with my hands, drain the liquid. Fry it for a couple of minutes as in this recipe and then tranfer it into your oven for 15-20 minutes at 175C (350F). If you don't have an oven friendly skillet, a small pie plate works too (just skip the frying and increase the oven time). If you are still having trouble keeping it together grate some tofu cheese over it for the last 5 minutes. This has only been a problem for me when I mash the tofu a little too fine.
Archived comment by: gwark
I forgot to add that I've also switched to a less firm tofu. If you break it up coarsly, it reminds of the texture of fluffy omelettes. Note: crumble isn't really the right term if using a medium to soft tofu. It breaks up very easlily, so be careful to not break it up too much. A bonus of using this type of tofu is that there is less energy in it if you are concerned about overeating.
Archived comment by: gwark
