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When people go vegetarian or vegan, they’re bound to discover tofu. My first attempts at cooking with tofu were not exactly successful. It always came out bland and squishy or kind of rubbery. Needless to say, I wasn’t a very big fan. But, I kept experimenting and my persistence paid off. This is one of my favorite tofu dishes. When I make this, I usually serve it for dinner, but it’s a nice treat for Sunday morning breakfast, too!
Equipment:
blender
2 glass pie pans
large skillet
Ingredients:
Omelet:
1 package (14 oz.) water packed, organic firm tofu
1 cup soymilk
1/4 tsp salt
2 green onions, finely chopped
1 tsp olive oil
2 garlic cloves, chopped
2 onions, chopped
1 green pepper, seeded and chopped
4 large mushrooms, sliced
2 large tomatoes, seeded and chopped
1/4 tsp ground cumin
1-2 tsp chili powder to taste
sea salt to taste
Directions:
Omelet
- Preheat oven to 375 degrees.
- Drain and crumble the tofu. Blend the tofu, soy milk and salt in a blender until smooth. Stir in the chopped green onions.
- Lightly oil two 9″ glass pie pans. Divide the tofu mixture evenly between the pans, smooth the tops with a spatula and bake for about 35 minutes. The edges will become brown, the top will become golden and the tofu will have the texture of an omelet. (Really! You’ll be amazed!)
- Loosen omelets from the pie pans and cut in half or leave whole.
Rancheros Sauce
While the omelets are baking, heat the oil in a large skillet. Add all the ingredients and cook, covered, over medium heat for 5 minutes. Uncover and cook another 5 minutes.
Assembly:
Place half an omelet on each plate and cover with Rancheros Sauce or pile Rancheros Sauce in the center of a full omelet, fold the omelet in half and top with more Rancheros Sauce. Garnish with a sprig of cilantro, if you like.
from Lindsay Wagner’s cookbook “The High Road to Health”
