2 years ago
danidee
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Gluten-Free Tofu Omelet with Grilled Marinated Asparagus
Working around eggs can be tricky when it comes to vegan breakfast food, but it really doesn't have to be. Whether it's the following omelet recipe (which can be customized with all sorts of fillings) or any other recipe in my Vegan Brunch collection, it's safe to say that with a little know-how, anything is possible in a vegan kitchen. I love playing around with this asparagus omelet recipe, which I originally got from Isa of Post Punk Kitchen. Asparagus is by far one of my favorite vegetables, and sometimes (contents of my fridge permitting) I love throwing in other vegetables like zucchini, mushrooms, and yes, even shredded brussels sprouts. So fear not, Vegan Vinglers. A vegan omelet is definitely as possible as it is freaking delicious. ----------------------------------------- Tofu Omelet with Grilled Marinated Asparagus For the Omelet: 2 cloves garlic 1 14-ounce package silken tofu, lightly drained (not the vacuum packed kind) 2 tablespoons nutritional yeast 2 tablespoons olive oil 1/2 teaspoon turmeric 1 teaspoon fine black salt, plus extra for sprinkling 1/2 cup chickpea flour 1 tablespoon arrowroot or cornstarch For the Asparagus Filling: 1 pound asparagus 1/4 cup balsamic vinegar 1/4 cup olive oil 2 cloves of garlic, crushed Fresh black pepper, to taste A pinch of salt 1. Marinate asparagus, ends trimmed, in a mixture of balsamic vinegar, olive oil, garlic, pepper, and salt. Let sit for at least an hour or overnight. Grill asparagus on a preheated hot grill or grill pan for about 8 minutes, flipping once. 2. Chop up the garlic up in a food processor. Add the tofu, nutritional yeast, olive oil, turmeric and salt. Puree until smooth. Add the chickpea flour and cornstarch and puree again for about 10 seconds, until combined. Make sure to scrape down the sides so that everything is well incorporated. 3. Preheat a large, heavy bottomed, non-stick skillet over medium-high heat. Lightly grease with either cooking spray or a very thin layer of oil. 4. In 1/2 cup measurements, pour omelet batter into skillet. Use the back of a spoon or a rubber spatula to gently spread the batter out into about 6- inch circles. Let cook for about 3 to 5 minutes before flipping. The top of the omelet should dry and become a dull and matte yellow when ready to flip. (If you begin to flip it, and it seems like it might fall apart, give it a little more time.) Flip omelet and cook for about a minute on the other side. Keep warm on a plate covered with tin foil as you make the remaining omelets. 5. Stuff omelet with divided portions of the asparagus filling then fold over. Once the omelet has been filled, sprinkle with a little extra black salt, since some of its flavor disappears when cooked.
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