by Del Lobo

Created on: May 15, 2010

Spanish Omlette with Tofu

Breakfast doesn't have to be a challenge for vegans who like to eat a variety of food.  Vegan food does not have to be restricted to grains, seeds and nuts.   Tofu can be substituted for egg and a cheesy flavour is easily to be had from using a little nutritional yeast.  Here is a recipe that I made for my vegan daughter and her husband.  They were not only happy that I made the effort to respect their choice but loved the taste.  I hope that you will enjoy it too.

Ingredients:

1 block firm tofu (natural and not flavored) - 1/2 diced and 1/2 pureed

2 tbsp olive oil

1 onion finely chopped

2 cloves garlic finely chopped

2 tomatoes diced

1/2 green pepper diced

1/2 red pepper diced

2 potatos cooked and diced

1/4 cup unflavored soy milk

1/2 cup nutritional yeast

1 tsp salt, 1/2 tsp pepper

1 tsp dried basil

Method:

In medium skillet, bring oil to heat on medium, sautee first onions and garlic for 5 minutes.  Add peppers and sautee for another 6-7 minutes.  Add cooked diced potatoes and diced tofu and tomatoes.  Sautee another 5 minutes.  In separate bowl, mix pureed tofu, salt pepper, basil, soy milk and nutritional yeast.  Stir well to combine flavours.  Pour contents of the skillet into the bowl and mix well.   In an omlette pan, heat one tablespoon oil on medium heat.  Pour contents of the bowl into the pan and cook for about 8 minutes.   I generally finish browning the top by putting the pan under the broiler for a few minutes.  Make sure the pan is suitable for the oven.  Mine is a cast iron frying pan.

Enjoy!

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