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Egg-Free Omelettes & Scrambles

Egg-Free Omelettes & Scrambles

It never ceases to amaze me how many people still think of tofu as a bland, boring food. Of course, if they make the mistake of eating it right out of the package, as though it’s a finished product, you can hardly blame them. Tofu really doesn’t have a lot of flavor of its own, as it is designed to absorb other flavors. For that reason, you can prepare it using whatever seasonings or sauces you like, and if you know how to do it right, it really is a miracle food, because it can take so many forms.

One of my favorite ways to prepare tofu is as an omelette or a scramble. It’s good for breakfast, lunch or dinner, and you can make so many variations that the possibilities are plentiful. The following recipe is for a dinner-type omelette, and it’s a great dish to serve those who are not familiar with vegan food. It’s also incredibly easy to make. To make a more simple version (such as for breakfast), just skip the vegetable saute step, and prepare the organic tofu on its own.

Once you’re confident with this recipe, try it out with some different variations – you can use just about any veggies in the saute, or try a handful of grated vegan cheese to really give it some delicious flavor. Another alternative is to shape the batter into burger patties, and you can even serve them on a bun. If you’re only making a small amount, and you’d prefer not to turn on the oven, try making it in a non-stick pan.

Enjoy!

Zucchini Mushroom Baked Omelette
serves 4

1 onion, diced
8-9 mushrooms, sliced
2 medium-sized zucchini, diced
a dash of tamari or substitute
1/2 t. dried dill weed
a dash of garlic & onion powder
nutritional yeast (to taste)
2 lbs. (4 C.) medium-firm organic tofu, rinsed & drained
2 T. tahini
1 t. turmeric
2 T. nutritional yeast
2 T. tamari or substitute
1/2-1 T. herb seasoning (such as Herbamare)

1. Sauté onion in oil or water until translucent. Add mushrooms and zucchini with a little tamari, dill, garlic and onion powder and a sprinkle of nutritional yeast. Cook until soft.
2. Mash tofu in a bowl. Add remaining ingredients and mix.
2. Add sauté to the tofu batter and mix well.
3. Flatten batter onto a baking sheet lined with baking paper (batter should be about one inch high). Bake in a pre-heated oven at 350° for 30 minutes or until golden-brown.

This recipe has been reproduced from Incredibly Delicious: Recipes for a New Paradigm by Gentle World, which includes over 500 recipes and all sorts of tips to help make the transition to veganism easy and delicious.

Read more: All recipes, Eating for Health, Entrees, Food, Vegan, Vegan and Delicious, , , , , , , ,

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Angel Flinn

Angel Flinn is Director of Outreach for Gentle World – a non-profit educational organization whose core purpose is to help build a more peaceful society, by educating the public about the reasons for being vegan, the benefits of vegan living, and how to go about making the transition.

152 comments

+ add your own
10:59AM PDT on Oct 30, 2013

Thanks for some great tips.

12:32AM PDT on Apr 1, 2013

Thank you :)

5:05AM PST on Feb 25, 2013

Thank you

12:32AM PDT on Oct 16, 2012

That looks positively disgusting.

2:56PM PDT on Sep 28, 2012

yumE

8:24PM PDT on Jul 21, 2012

Tofu scrambles are delicious! :)

3:57PM PDT on Jun 22, 2012

Thanks.

3:12AM PDT on Jun 18, 2012

Thanks for the recipes.

12:59PM PDT on Apr 5, 2012

I am scared to try the vegan scrambles and omelettes. I go to a local brunch place and they have a vegan "scramble" - it is just chunks of tofu with veggies. I was hoping for something more brunch-like.

6:25AM PDT on Oct 12, 2011

I'll have to try for sure!~

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