We like to make schmancy breakfasts on the weekends around here. So I thought I would share one our favorites in time for you all to get some shopping in before Saturday morning.
After years and years of scrambling my tofu, I get pretty excited about making some new “eggs” for breakfast. Just the idea of looking down at my plate at a French style or foldover omelet that I know has all the texture and showiness of the traditional dish but none of the cruelty… puts a big smile on my face. This isn’t the easiest recipe to make but it brings the ‘shock and awe’ and it is really filling. You may want to make it brunch actually because you won’t need a second meal after this.
What can I say? These omelets are just too much for one meal to handle.
(This makes 2 pretty huge Omelets or you could always split them into 4 small ones)
1 Package Tofu (not firm or extra firm)
1 Tablespoon Soy Coffee Creamer
2 Tablespoons Nutritional Yeast Flakes
1 Tablespoon Cornstarch
1/2 Teaspoon Onion Powder
1/4 Teaspoon Miso Paste
1/4 Teaspoon Cumin
1/4 Teaspoon Turmeric
1/2 Teaspoon Braggs ( now I keep getting these anonymous emails about Black Salt for “egg” recipes – I personally HATE the stuff but it seems to be popular with at least 5 or 6 of you so you can substitute the Braggs for 1/4 Teaspoon of Black Salt if that’s your bag)
1/4 Teaspoon Paprika
2-3 Tablespoons Margarine for cooking Omelet
Dash of Liquid Smoke
Olive Oil for cooking Veggies
3/4 Cup Vegan Ham, Smoked Tempeh or Smoked Tofurky Slices (diced)
1 Green Bell Pepper (diced)
1/2 Red Onion (diced)
1/2 Cup Daiya Cheddar Cheese (shredded)
1/2 Cup Smoked Cheddar Sheese (shredded)
Diced Fresh Chives for topping
Salt & Pepper to taste – I used Lemon Pepper in one and loved it.
In your sweetie face cast iron skillet, heat around 2 Tablespoons of Olive Oil and a Dash of Liquid Smoke at a medium heat. Then toss in your Bell Pepper, Red Onion and Vegan Ham, Smoked Tempeh or Torfurky. Fry until the Vegan Ham browns and the Veggies are tender.
In a food processor, blend Tofu, Soy Coffee Creamer, Nutritional Yeast Flakes, Corn Starch, Onion Powder, Cumin, Miso Paste, Tumeric, Braggs and Paprika until you get a smooth paste. Here’s where you can taste this blend to see if you want more salt or add some pepper. I tossed a pinch of Lemon Pepper into one of the Omelets at this step and really liked it.
Now move your Veggie and Ham Mix from your cast iron skillet into a large bowl. Then melt 1-2 Tablespoons of Margarine on a medium heat in the same skillet. You want to keep the whatever Oil is leftover from the Veggie & Ham in the skillet for a little extra flavor. At this point separate your Tofu Blend into 2 equal portions. Once the Margarine is melted and skillet is warm, pour one portion of Tofu Blend into the skillet. You;re going to want to pour The Tofu Blend in the center of the skillet and roll your wrist to spread our your Blend. You want it to be spread out like a nice even pancake. You have to move pretty fast so it spreads smoothly. If you find you didn’t move fast enough, you can always use a spatula to spread the Tofu Blend out evenly. Watch out for bubbles and cracks.
Let the Tofu Blend fry for 5-8 minutes. During that time use your spatula to keep loosening the edges. Once the edges begin to brown and get crispy – very gently use your spatula to lift and check the progress of the Omelet. You want the Omelet be golden and crispy so make sure you can see that beginning to happen before you toss in your Fillings. Don’t worry if the center is still a little soft. Make an even layer of 1/2 the Veggie and Ham Filling on one half of the Omelet then top with a layer of 1/2 your Daiya Cheddar and Sheese. Cook for another 2 minutes to let Daiya & Sheese melt a little and heat Veggies and Ham – keep an eye on your edges and make sure they don’t burn.
Now here’s where is gets tricky. Seriously – it sucks. You take your spatula and flip the empty side of the Omelet over the side with the Fillings stack. Now very gently move your Omelet to the plate by turning your skillet and slowly sliding the Omelet onto your plate – using your spatula to guide and control it.
You’re going to want to keep the first one warm in the oven heated set at 200 while you make the second one with the other half of your ingredients. To Serve just toss some Fresh Chives and Pepper on top.
Now Omelets are kinda one of those dishes that it’s cool to see from a few angles. I used the one above because to me it showed off how good this dish was but here’s a few more photos to give you the Omelet Experience :
Here’s a detail shot of the inside of the Denver Omelet so you can see the fold and fillings. This isn’t the prettiest shot – I took it while we were eating but it does it’s job.
Here’s more of a ‘Before’ shot.
3 thoughts on “The Betty Crocker Project : Denver Omelet”
Thanks for giving us some lead time on this: I so want to make this on the weekend! YUM.
Vegan omelets are so rad. And so much better than egg omelets.
I agree – Anything that is a vehicle for Nutritional Yeast is super awesome x100.