- 6 ounces lite silken tofu
- 1 tablespoon water
- 1 tablespoon cornstarch
- 1/4 teaspoon ground turmeric (for color)
- 2 tablespoons chopped fresh cilantro
- 1/4 teaspoon salt
- 1/2 cup rinsed and drained canned black beans
- 1/4 cup chopped green onions
- 1/4 cup shredded Daiya cheddar
- 1/4 cup bottled salsa
- Cooking spray
2. Combine the black beans, green onions, cheddar, and salsa in a second bowl.
3. Heat a medium skillet coated with cooking spray over medium heat until hot. Add the egg mixture, spreading into an even circle and cook for about 3 to 6 minutes, until set.
4. Spoon the bean mixture onto half of the omelet; fold the omelet over the filling and cook for a final minute or two. Slide onto a plate and cut in half to serve.
Note: no points here for neatness, since it's the taste that matters even if your omelet doesn't completely set. A few tips: let the omelet stand in the skillet about 5 minutes before serving, and the tofu mixture will firm up even more. You'll also have better luck inverting onto a plate, instead of scooping out with a spatula.
Add a few other southwestern components to round out the meal, which works equally well for brunch or dinner. I made quick quesadillas with leftover Daiya cheddar: coat 4 (6-inch) corn tortillas with cooking spray, and place two of them, cooking spray sides down, on a baking sheet. Top each with 2 tablespoons Daiya cheddar and 2 teaspoons chopped green onions. Cover with the remaining tortillas, cooking spray sides up. Broil for 2 minutes. Turn the quesadillas over and broil an additional 2 minutes. Cut into quarters and serve with any remaining bottled salsa and your favorite vegan sour cream.
Pineapple juice made a sweet contrast to the savory flavors in the dish, as a nice way to wash it all down.
2 servings (1 omelet half), Calories 181
I loved the southwestern trio in the filling of beans, cheese, and salsa. I wasn't wild about the green onions, since they barely cooked and retained quite a bite. Either saute the green onions separately first or omit all together. The tofu omelet didn't set as much as I hoped, but the edges were best; I would add nutritional yeast and onion powder to make it tastier next time. But I loved the idea of stirring the cilantro directly into the tofu mixture, which gave a fresh hint of cilantro to each bite.