Tofu besan omelette (vegan)

E and I first went out for a meal together in an internet cafe in Edinburgh.  He ordered a fried egg sandwich with sauce.  I was fascinated.  Having never liked eggs, this sandwich seemed as foreign to me as Scotland did.  These days, though fried egg sandwiches are never seen in our house, we love a tofu besan omelette sandwich.

This tofu besan omelette recipe is not new to my blog.  I have included it as part of other recipes previously.  However it is such a common dish in our house that I wanted to feature it.  And I wanted to rewrite the recipe in a way that makes sense to me when I make it.  I always have the ingredients on hand because omelette and vegies is one of my favourite easy meals. 

I am never brave enough to fold it over with vegies inside it.  I am just happy to see the golden brown skin when I flip it out of the pan onto a large plate.  It is quite soft when first cooked.  By the next day any leftovers have firmed up.

As I have commented before, the combination of tofu and besan (chickpea flour) works together brilliantly.  By itself tofu is too damp, and if made with just besan it can be too dry.  Together they make the right squidgy mixture.

I often serve it with whatever vegies and leftovers are on hand.  I think there was some fried rice dish in the above plate.  And lots of colourful vegies.  It is such an easy meal.  Perhaps slightly more work than an egg omelette but I am so used to making it that it seems no effort.  I have always admired those who can do easy egg meals.  This tofu besan omelette (known as a tofu omelette in our house) has become my lazy equivalent. 

Leftover tofu omelette is also a wonderful thing.  Or should I say, it is terribly useful.  A few slices or a scattering of some chopped tofu can pep up lots of meals.  Sandwiches, stews, pizza and fried rice. 

The above photos will give you more ideas:
*Top: Sushi stack, Pasta with pumpkin, omelette and parmesan
*Middle: Asian rice bowl, Caesar salad,
*Bottom: Portuguese fried rice, Pad see ew

Other savoury vegan "egg" recipes on Green Gourmet Giraffe:
French toast - savoury and seedy (v)
Spinach, sundried tomato and chive chickpea scramble (gf, v)
Tofu scramble (gf, v)
Vegan bubble and squeak frittata (gf, v) 
Vegan quiche with tofu and besan (v)

Tofu besan omelet
Adapted from Chez Cayenne via Green Gourmet Giraffe

300g silken tofu, drained
6 tbsp besan (chickpea flour),
3 tablespoons nutritional yeast flakes
1 tablespoon olive oil
1 tablespoon mirin
1/2 tsp sea salt
1/4 teaspoon turmeric
1/4 teaspoon garlic powder
1/4 teaspoon onion granules
1/8 teaspoon ground black pepper
pinch black salt
1-2 tsp canola oil, for frying

Blend tofu, olive oil and mirin in blender.  Transfer to bowl and mix in remaining ingredients.

Heat heavy bottomed non-stick frypan over low heat and swirl around 1 to 2 tsp of oil to cover the pan.  Pour in the thick batter and use the back of a spoon to swirl it around the pan (I think my omelet was about 22 or 23cm in diameter).  Cook for 10 minutes on low heat and then cover with a large saucepan lid and cook another 10 minutes on low heat.

Use an eggflip or spatula to loosen so it slides around the pan.  Carefully flip (or slide) onto a dinner plate.  Use warm or cool in the fridge until required. 

NOTES: I have tried this without a blender - it is not quite as smooth but is pretty good.  I have also tried this with firm tofu and it was so thick I had to add some milk and then adjust the seasoning too. Leftovers are great in sandwiches.

On the Stereo:
Flogging a Dead Horse - Sex Pistols

This post is part of the Vegan Month of Food (Vegan MoFo) in November 2016.  Go to my Vegan MoFo list for more of my 2016 Vegan MoFo posts. 

Week 4's theme is Memories and Traditions