Inspired by the good folks at Fresh in Toronto, I decided to whip up a no-egg omelette this morning. Four, actually! This recipe is just for the outer portion of the omelette that is used to wrap all of your gorgeous goodies - I filled mine with white-wine sauteed mushrooms and onions, agave-sweetened mustard and vegan cheese.
2T water or veggie stock - plus extra for sauteeing
1/2 sweet onion, sliced
3 cloves garlic, minced
1 block extra firm tofu drained and chopped
1 whole roasted red pepper, seeded and chopped
1T nutritional yeast flakes (I use Purely Bulk from Loblaws)
1/4C - 1/2C gluten flour (available at Bulk Barn)
1t Herbamare or sea salt
2T all-purpose flour
Oil of choice for frying
In a skillet over medium heat, heat 2T water or stock. Add onions and garlic and saute until the onions are translucent and fragrant. Cool and transfer to bowl of food processor. Add roasted red pepper and tofu; process until almost smooth. Add nutritional yeast, herbamare (or sea salt) and 1/4C gluten flour. Process until mixture becomes a slightly firm dough and is pulling away from the bowl. If your mixture is to soft/wet, you may need to add more gluten flour. When dough has reached desired consistency, shape into 4 discs. On a floured bread board (or clean counter top), roll out each disc to 1/4" thick. Heat a griddle or frying pan to medium and warm oil. Cook omelettes 1.5 - 2 minutes on each side. The will become fluffy and light and can be kept warm in the oven (250F) until you are ready to fill. You may also refrigerate them and re-heat in a pan or in the oven when you are ready to use them. Enjoy!