Tofu omelettes from China

As I write this post I have been watching Masterchef where the two finalists must make omelets as part of the basic kitchen skills tests. They say you can’t make an omelette without breaking an egg but I beg to differ. I have never made an omelette before in my life but this weekend I had my first attempt. I am pleased to say that no eggs were broken in the making of this omelette.

I have always wanted to try making a tofu omelette. I don’t like eggs but I love the look of a fluffy omelette as it folds over on itself. So an omelette full of tofu but no eggs appeals to me. Though I wanted to try the Vegan Brunch one (as raved about by Cindy), but it was Ricki’s beautiful stack of omelettes in her Eggs Faux Yung that got me cooking.

It was only when I had made it, I realised that I have never eaten an omelette nor the eggs foo yung that Ricki based her recipe on. I just loved her picture. The omelettes were far softer and lighter than I expected, though pleasingly crisp on the outside. The omelettes were full of flavour and tasted like the sort of thing I would love to be served in a Chinese restaurant, even if the sauce was not really my sort of thing. However I couldn’t tell you exactly how close they are to the dishes they imitated.

My omelettes weren’t perfect circles like Ricki’s. If you look at them on the frypan, they look more like the craggy outlines of countries in a map of the world. I was racing around too much to worry about this, but if I had time it wouldn’t be too difficult to shape the edges. My leftovers were not very pretty.

So on Saturday morning between swimming and heading off to visit family, I chopped up the omelettes and turned it into a scramble of some kind to eat with potato scones and a stirfry of mushrooms, spring onion, tomatoes and broccoli. A substantial brunch to see us on our way.

I first determined to make this dish when Helen of Fuss Free Flavours announced that she and Sarah of Fingers and Toes were hosting an event called the Breakfast Club. The first month was Asian and I had intended to send in these omelettes but didn’t get organized. July’s theme is Eggs (with an acceptance of faux egg dishes from those like me who don't eat eggs) so I decided I hadn’t missed my chance. So I am sending this Eggs Faux Yung Scramble to Sarah.

Previously on Green Gourmet Giraffe:
This time last year: Frugal Freezer Stock and a WIP Stew
This time two years ago: Tabouli from the Tree
This time three years ago: It’s a long way to the shop if you want a sausage roll...

Eggs Faux Yung
Adapted from Diet, Dessert and Dogs

Tofu Omelettes:

• 350g firm tofu, drained and patted dry with a cloth
• ⅓ cup chickpea flour (besan)
• ¾ tsp turmeric
• ¼ tsp Hungarian sweet paprika
• 2 Tbsp (30 ml) tamari (or soy sauce)
• 1 tsp sesame oil
• 1 tsp fresh ginger, finely grated
• 2 tsp finely ground flax seeds (maybe I needed more)
• ¾ tsp baking powder
• ½ cup water
  

Vegetables:

• 1 medium carrot, grated
• 1/3 cup broccoli stems, finely chopped (I used stems from two broccoli bunches)
• kernels of one corn cob
• 2 spring onions, finely sliced
• good handful of parsley, finely chopped
  

canola oil for frying

Sauce:

• 1 cup vegetable stock (I used stock powder and water)
• 1 Tbsp sweet soy sauce (or regular soy sauce)
• a few drops Tabasco
• ¼ tsp sesame oil
• 1 Tbsp cornflour (corn starch)

Combine the omelet ingredients in the food processor. Stir in the vegetables.

Heat a heavy bottomed frypan (mine is non-stick) over low to medium heat and lightly oil. Spoon dessertspoonfuls onto frypan and cook for about 10-12 minutes or until the mixture sets and dries slightly. When you flip it the underside should be golden brown. Fry another 5-6 minutes on the other side or until golden brown. Repeat until you have finished the mixture (I did about 4 batches).

While the omelets are frying, make the sauce. Firstly combine cornflour, soy sauce and an additional tablespoon of stock in a small saucepan. Add the remaining stock, Tabasco, and sesame oil. Bring to the boil, stirring frequently. When it boils, it should thicken and be taken off the heat. If it doesn’t thicken, simmer until it is just slightly thickened.

Serve the omelets in a pile with sauce. Ricki suggests fried garlic and/or spring onion as a garnish. I didn’t have time for garnishes but like the idea. Instead I just served it with Sylvia's leftover steamed vegetables.

On the Stereo:
The history of Fairport Convention