So what makes this a "momelette" instead of an "omelette"?
The letter 'M'.
I give this 9 points for looking awesome, 8 points for tasting awesome, and 6 points for being kind of like a traditional egg momelette, or "omelette", if you will.
We modified this recipe from VegWeb.
- 1 lb extra firm tofu, drained and shredded into long strands
- 1 small - medium white onion, diced
- ~ 6 medium-size mushrooms (optional), diced
- 1 small - medium green bell pepper, diced
- 1 small tomato, seeded and diced
- 1 clove of garlic, pressed or grated
- 1/8 tsp turmeric
- 1 tbsp nu yeast
- salt and pepper, to taste
- Earth Balance(tm)
The interesting part of this recipe--the key to it, you might say--is using a cheese shredder to shred the tofu into long strands (use large-holed face/shredder). This makes it pretty malleable, but not so crumbly that it's just a scramble. A smaller--but no less crucial--key is to cook the vegetables separately.
In a large non-stick (or well-seasoned) pan, melt enough Earth Balance to lightly cover the bottom of the pan over medium heat. Don't front like regular oil is gonna get you out of this one. This is much better with Earth Balance. Next, pack down enough shredded tofu to make a solid circle, as big around as you'd like your momelette to be (ideally, use half--then you get two momelettes). It shouldn't be loose like hash browns. Cook on this side until the bottom starts to brown--this took at least 10 minutes on our stove.
Meanwhile, in a different pan, but also over medium heat, sautee the veggies (and mushrooms, if using) until they are soft. You may use oil here if you wish.
When the time is right, flip the momelette. Let it cook for about 5 minutes, then spread half of the veggies on one half of the momelette. Fold the non-veggie-fied half onto the veggie-fied half. Cook for a few minutes, just for good measure then flip and cook for a few more.
Serve with ketchup, catsup, or salsa.