Monday, 24 February 2014

Tofu Omelette - Vegan, Baked, Child Friendly

I used to make tofu omelettes all the time, and have blogged about one I used to make for Small HERE. When I first started trying to make them they'd never go right. Recipes that claimed they'd get firm enough when fried to flip over always turned to mush. I know it can work, but I never get consistent results that way. Instead I started baking them. They've less fat this way, and you don't have to stand over it - sure they take a little bit longer in the oven but I don't mind when they come out in one piece! 
My favorite fillings are: mushrooms, spinach, cheeze & faux bacon but really what you use is only limited by your imagination (or maybe what you have in the fridge!).

An ingredient that I've used here is called Kala Namak (black salt). I've listed it as optional because I made and enjoyed these for ages before I ever tried it, it depends if you used to enjoy an 'eggy' taste in your pre vegan days. I brought some online as Small totally loves Vegg made up as a faux 'yolk' to dip things in, so I thought I'd try and get a similar taste. It's not hard to find online (I got a 100g bag for around £2 that will last ages).

Ingredients (makes two)

1 package firm silken tofu
5 TBSP gram flour
2 TBSP nutritional yeast
1 TBSP cornflour
1 TSP each of garlic powder, onion powder
1/2 TSP turmeric 
1/2 TSP smoked paprika
1/2 TSP Kala Namak (black salt)
2 TBSP oil

Pre heat your oven to 175C. 
Place all the ingredients and process until smooth. Lightly grease or spray a 9 inch round bottomed tin or oven dish. The mixture makes two so pour half and smooth out making sure there are no holes etc.
Cover with foil and bake for around 30 minutes. 

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