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Tofu Omelette

What you need: 

1 pound firm tofu, grated
1 small clove garlic, pressed
1 tablespoon minced green onion
1/8 teaspoon turmeric
salt and pepper, to taste

What you do: 

1. Very gently mix garlic, onions, turmeric, salt, and pepper with grated tofu. The long strands of tofu create a lattice that gives the omelette structural integrity.
2. Heat a skillet with oil. Once the tofu is mixed, pour off any water that has collected in the bottom of the bowl.
3. Arrange the tofu in two omelette-shaped patties on prepared skillet.
4. 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.

Preparation Time: 
10 minutes
Cooking Time: 
Servings: 
2

SO HOW'D IT GO?

Utterly delicious! This is what I did: First of all, I only grated half of the tofu (the brand I use is Sunrise) Next, I used green pepper, white onion (rather than green onion), garlic, celery, tomato, spinach and parsley. Obviously seasoned with salt and pepper, but I also added garlic powder, as well - I didn't have any turmeric or else I would have used that too.
Then, I put a bit of the mixture into the pan and formed a little patty, just as a test to see how well it would form together - I didn't have any luck, so I used some Ener-G Egg Replacer hoping that would help. I put all of the mixture into the pan and just tossed it with a spatula the best I could, and at the end of the cooking process (about 8-10 minutes for me on medium heat), it somewhat "formed" together. Regardless, I was very happy with the end result!
Thanks for posting!! :-)

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These were good.  Mine fell apart a little bit when folding, but I also folded them while still in the pan, after adding the filling.  We roasted some portabella mushrooms, red onions, roma tomatoes and whole cloves of garlic, and used that for the filling, then topped with fresh avocado and green onions.  Yum.

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love it! i added a bit of ener-g egg replacer to mine and some apple cider vinegar..it stuck together really well
my only complain was that it was a lil dry...but i think i can fix that next time^^

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This was so delicious, I've made it two weekends in a row.  Mine did not stick together omelet style, but tasted great anyway.  I made mine with curry powder, nutritional yeast, salt, and LOTS of black pepper.  This is the best scrambled tofu I have ever had! 8-) 8-)

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I just tried this.  I used a very fine grater and about half of the tofu grated well, and the other half was kind of a mush/dots/lines mixture.  I fried the two separately and they both came out well!  They didn't stay together as one piece--maybe 6 pieces-- but they were good, and it was a simple recipe which was nice.
I stir-fried some vegetables (red bell pepper, eggplant, onion) in soy sauce and balsamic vinegar, toasted some bread, and put them all together with lettuce and ketchup.  It was very good.  I recommend this recipe. *****

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This is the best egg substitute I tried.  I think it might be because of the grating which gives you more surface area to coat the tofu well.  I used added mushrooms and cajun seasoning. I'll be cooking this more often.

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This is AMAZING!! I'd never heard of turmeric before, and this made for a GREAT introduction! Thank you so much for the AMAZING recipe! *hearts* :D

P.S. I grated the tofu once, and it was great. I chopped it into long thin strips with a knife, and it worked just as well. But, I just wanted some scrambled tofu, not an omelet, so you might have to grate it...  :)

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i just finished eating this and it was SO GOOD! it looked pretty close to an egg omelette  but tasted way better. i had mine with mushrooms and some salsa.

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update: i tried again with regular firm tofu and it was delicious.  thanks for the great breakfast recipe, it really satisfied my egg craving!

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I just tried this recipe for the first time, and I used frozen tofu, to respond to one of the comments above.  The frozen tofu wouldn't grate, so I ended up using large crumbles like someone else recommended.  I added some Vegan Gormet too, but it didn't quite bind the way I'd hoped so I ended up making something a bit more like scrambled eggs (reminds me of my days as an actual egg-eater, to tell the truth; maybe I'm just lacking an omelet gene!).  I'll try again with firm tofu and see what happens. . .  Even though not the beautiful omelet presentation I'd hoped for, the result was delicious!

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