Thursday, April 26, 2012

Southwestern Omelet

I used a very basic tofu recipe for the outside of this omelet, stuffed full with black beans and Daiya cheddar.  If you want to make it a touch 'eggier' try adding nutritional yeast or the Vegg.  I actually have a package of Vegg in my pantry, but am hesitant to use it since it will be my first time.  Please comment if you've already done so and can lend any tips for experimentation.

  • 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
1. Combine the tofu, water, cornstarch, and turmeric in a food processor and process until smooth.  Transfer to a bowl and whisk in the cilantro and salt; set aside.

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.

Nutrition Info:
2 servings (1 omelet half), Calories 181 

Tasting Notes:
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.


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