I love brunch. It’s my favorite meal (in case you hadn’t noticed). But as is the case with most favorites, I tend to make the same things over and over again. I just love pancakes and hashbrowns and tofu scramble. In an attempt to fix that, I made Susan V.’s tofu omlettes this morning!
My vegetable husband basket came loaded with tons of goodies this week–onions, baby bok choy, turnips, salad greens, etc.–and the giant bag of swiss chard was just begging to be played with. While Susan’s spinach and mushroom filling looked good, I julienned some chard leaves, piled them on top, and let the tofu cook. Needless to say, it was really good. Other features this morning included VwaV‘s tvp chorizo, my hashbrowns, and VCon‘s cheezy sauce.
a la Susan V:
1 Mori-nu lite silken tofu
2 tbsp soy milk
2 tbsp nutritional yeast
2 tbsp cornstarch
2 tsp tahini
1/4 tsp onion powder
1/4 tsp turmeric
1 tsp, or to taste
1 pinch smoked paprika
5 swiss chard leaves, de-stemmed and julienned
Blend together all ingredients until smooth.
Spray a large non-stick skillet with olive oil and heat on medium-high until very hot. Pour the half the batter into the center of the skillet in a circular pattern about 6-8 inches across, and use a spoon or spatula to smooth over the top. Place your filling ingredients over the batter, and reduce the heat to low.
Cover and cook for about 2-4 minutes, checking often to see if it’s done. When the edges have dried out, lift a small section with a spatula and check to see that the omelette is set. It will be golden in color, but not browned. When it’s ready, loosen the omelet by sliding the spatula under it from each direction, and then fold one side over the other.
Cook for about one more minute. Carefully lift or slide it onto a plate and serve hot.
Repeat for the second omelette!