Tofu Omeletes

Try & try & try & try again. At least that’s what it took to finally make a tofu omelet. Last night, my friend Sasha, a fellow veg & blogger, crashed on the pullout couch. We tucked in early after scarfing down some late night leftovers from my meal with my good friends Bridget & Ian. It seems as people are coming together over food at my house these days. Whether I am whipping up something in the morning for myself or headed to the farmer’s market to get some early fall inspiration – there seems to always be a couple pair of hands and feet in the kitchen.

I remember earlier in the summer I was up at Sasha’s apartment and she baked breaded vegan eggplant and we sat around eating & chatting until we lost track of time. We both graduated back in May & there have been overwhelming transitions in our lives. I forgot to mention, I also worked with Sasha for the past eight months, we lived in the same apartment complex, and shared an office – we have been joined at the hip since May. I haven’t had the opportunity to see her lately now that we don’t share the same physical space. It was nice to have her here. To chat over all the things we haven’t caught up on & to lounge in the dining room over warm tofu omelets.

Around noon Sasha started to get ready for work and there I was, in full unemployment splendor, on the couch in my pajamas at noon pouring over job applications, cover letters, and resumes. My phone rings from a blocked number and it happened, a job offer. The one reason I feel like I have been holding my breath for months. It seemed like the perfect morning for this – sun shining through my windows & a good friend at my side.

The last few months have taught me more lessons than I can count, but I know this. The people in my life matter. Every successful & failed vegan meal, every late night drink & brief conversation has helped me to get through this tough period. It has been the people in my life that helped me to get through this last period and I thank each and every one of them for that. This week, there will be pumpkins carved, appetizers made, and roaming around the Boston Vegetarian Food Festival.

To everyone who I have talked to on the phone, had over for dinner or life chats, and/or given me a hug or a brief word of encouragement, thank you. I could not have done it all without you.

–Tofu Omelet–

Preparation Time: 45 minutes
Cook Time: 15 minutes
Yields: 2-3 omelets

-1 14 oz package soft tofu, partially drained
-2 cloves of garlic
-2 Tbs nutritional yeast
-2 Tbs olive oil
-1/4 tsp ground mustard
-1/2 tsp salt
-1/2 cup hazelnut flour
-1 Tbs arrowroot
-1/4 cup water

-1/2 yellow onion
-1/2 roma tomato
-1 cup swiss chard
, chopped

Slice tofu into 1″ squares. Place in food processor & puree on high until smooth. Add garlic, nutritional yeast, olive oil, mustard seed & salt until completely mixed. Make sure at this point that you reach a smooth consistency. If you don’t, you will have a clump mess that won’t produce a consistent texture.

Add hazelnut flour, arrowroot, & water. Mix thoroughly so that the tofu mixture & the flour is completely combined. The consistency should be similar to that of pancake batter. The original recipe called for chickpea flour; however, I just used whatever I had in my cabinet. In came out nutty & delicious, but I had to play with the measurements in regards to water. Make sure that the consistency is thin enough to spread.

Pour batter into a non-stick pan & cook on medium until golden brown on the bottom side. The top side will be golden & semi-dry. Place whichever vegetables you have chosen to fill the omelet with & fold top half over onto the contents. Let cook 3-5 minutes. Remove from the heat & pair with sprouts & hot sauce! Enjoy!

*This recipe was adapted from the Post-Punk Kitchen, Tofu Omelet Recipe.*