- 8 ounces lite silken tofu
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1/4 teaspoon ground turmeric (for color)
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- Cooking spray
- 1 cup thinly sliced mushrooms
- 1/4 cup finely chopped red bell pepper
- 1/2 cup peeled, diced, and cooked baking potato*
- 1 tablespoon Classic Pesto
2. Heat a small skillet coated with cooking spray over medium-high heat. Add the mushrooms and bell pepper; saute for 5 minutes. Pour the tofu mixture into the skillet, spreading evenly to the edges, and sprinkle with the potato (do not stir). Cover, reduce heat to medium-low and cook between 8 to 12 minutes, until set.
3. Spread the Classic Pesto over the omelet, then loosen from the skillet and slide onto a plate. Cut in half to serve.
Note: don't be disappointed if the omelet doesn't come out of the skillet perfectly - you'll still get the great taste, if not necessarily a clean look.
Serve this recipe-for-two with fresh fruit and vegan muffins to round out the meal. If you haven't already, try the super yummy muffins from Everyday Gourmet bakery. I particularly like the lemon poppyseed.
*Cook the diced potato ahead of time, or it won't be tender enough. You could saute in a skillet until lightly browned if you like your potatoes crispy, similar to hash browns. Another method is to cook the diced potato in boiling water for only about 4 minutes, just until tender.
2 servings (1 omelet half), Calories 146
It was the swirl of pesto on top that made this dish - amazing concentrated basil flavor that tasted great in combination with the mushrooms and eggy tofu. Next time I'd cook the omelet a little longer and over higher heat, for a firmer tofu mixture, but quite yummy none-the-less.