Vegan Eggless Tofu Omelette with Mixed Vegetables

May 24, 2011 § Leave a comment

Going out for breakfast for those who don’t eat eggs is a chore. I have suffered many boring breakfasts of toast and hashbrowns simply to partake in social outings.  My friends and I have been eating at a restaurant that has an extensive amount of vegan and vegetarian options with an all day breakfast menu. While I order off the lunch menu, they order omelettes or eggs. After some time of gazing at them devouring their eggs, I wondered if I could make an omelette out of tofu and decided to revisit eggless tofu omelettes. 

To my surprise, it was quite easy to make and in fact tastes remarkably like eggs! The texture and fluffiness was uncanning. I tested this recipe on my non-vegetarian friends and they agreed. All things aside, they agreed it was a tasty meal.

The tofu omelette mixture is best when made fresh so only make what you need. You can store any left over mixture overnight though it tends to lose moisture. If you have more than one non-stick saucepan, you can cook a couple of omelettes at the same time to reduce the cooking time.

Light and fluffy, these eggless tofu omelettes will scam you into thinking that they are eggs. Enjoy these omelettes on a lazy Sunday morning or serve them at your next brunch. 

Makes 4 Omelettes
Cooking time: 2 hours
Tofu mixture 10 minutes
Filling 25 minutes
Omelette cooking time 20 minutes each

Tofu Omelette:
350 grams medium firm tofu
600 grams soft tofu
1 ml oregano
1 ml turmeric
1 ml pepper
1 ml salt
5 ml Bragg liquid soy seasoning
5 ml olive oil
20 ml soy spread or butter

Filling:
5 ml olive oil
50 ml diced onion
1 cup red pepper
1 cup zucchini
1 cup thinly sliced mushrooms
1 ml salt
200 ml grated soy or regular cheese (optional)

Directions:

1. Combine all of the omelette ingredients together into a jug and blend with a hand blender. Set aside.

2. Heat a medium-sized saucepan on medium high heat and add 1 tsp of olive oil. When the oil is hot add the diced onion and cook until golden.

3.Cut the red pepper into 1/2 inch strips and then into 5/8 inch pieces. Add to the onions and cook until soft approximately 4 minutes.

4. Cut the zucchini in half and into 1/8 inch slices. Add to the saucepan and the zucchini starts to become translucent about 5 mins.

5. Add the sliced mushrooms to the vegetables and continue cooking until the veggies are done about 7 minutes.6. The vegetables are ready when they are slightly transparent though still firm. Add the sea salt and set aside in a bowl.


7. Heat a non-stick medium-sized saucepan on medium-high heat. Melt the butter and spread around the saucepan covering the whole surface. Evenly pour 2/3 cup of tofu mixture into the saucepan creating a round shape.


8.The tofu omelette needs to be well cooked otherwise the omelette will be difficult to flip and will crumble. Cook the tofu omelette until the bottom is well done and golden brown. Depending on the thickness of your omelette this can take 10 – 15 minutes.


9. Carefully flip the tofu omelette and add 1/4 cup of veggies to one side of the omelette. Cook until the bottom is golden about 3-5 minutes.


10. Sprinkle 50 ml grated cheese on both sides of the omelette and cook covered for 2-3 minutes.

11. When the cheese is melted, fold the tofu omelette in half and serve with toast.

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Almond and Raisin Purple Cabbage Curry

May 12, 2011 § Leave a comment

This nutty purple cabbage curry is an adaptation of the traditional green cabbage curry. The best of both worlds, this curry deliciously balances the combination of sweet and savoury flavours. Purple cabbage contains higher amounts of fiber, calcium, iron and potassium than green cabbage. This curry can be served as a main meal with your favourite grain or an accompaniment to your next Indian meal.

Serves 4
Cooking time 45 mins

Ingredients:
7 cups (1.75L) or 1 small head of purple cabbage
1/4 cups (50 ml) of red onion
2/3 cups (160 ml) raisins
1 tbsp (15 ml) olive oil
1/4 tsp (1 ml) fenugreek
1/2 tsp (2 ml) black mustard seeds
1/2 tsp (2 ml) turmeric
1/2 cup (125 ml) almonds
1 tsp (5 ml) sea salt

Directions:
1.a Slice purple cabbage into quarters.

1.b Cut purple  cabbage  into 1/2 by 2 inch pieces.

1.c Toss purple cabbage into a colander and rinse.

2. Cut onion in 1/4 inch pieces.

3. Soak raisins in hot water and set aside.

4. Heat a large deep saucepan on medium high heat. When the saucepan is hot, add the olive oil.

5. Add the fenugreek and black mustard seeds to the hot oil.

6. When the seeds start to pop, about 2 minutes, add the onions.

7. Cook until the onions are golden.

8. Add purple cabbage into saucepan.

9. Cover the cabbage mixture and stir every 5 minutes.

10. When the cabbage softens, about 15 minutes, reduce heat to medium.

11. Cook on medium for 5 minutes, then reduce to low heat. Add the turmeric and stir.

12. Add raisins, almonds and sea salt.

13. Serve this curry as an accompaniment to your next Indian meal. Or serve as a main dish on your favorite bed of grains.

Edamame and Masala Potato Samosas with Tangy Tamarind Chutney

May 7, 2011 § Leave a comment

A spin-off of the traditional samosa alu mutar (potato and peas), these labour of love samosas, will have you coming back for more. Unlike the usual doughy samosas, these are wrapped in a paper-thin spring roll pastry which creates a much lighter samosa that uses less oil. To spread out the work load, the filling and chutney can be made a day in advance.

Try using the smaller sized pastry to make hors d’oeuvre sized samosa for your next dinner party. Make the filling and chutney in advance and serve freshly cooked hot samosas to your guests.

These samosas can easily be frozen and reheated in the oven, that is if they last.

Makes 20 samosas
Cooking time 1.5 – 2 hours

Ingredients:
Filling:
5 large potatoes
water for boiling
1 tbsp (15 ml) olive oil + 2/3 (175 ml ) cup oil for frying
1 tsp (5ml) black mustard seeds
1 tsp (5ml) cumin seeds
2 tsp (10 ml)  + 1/8 (1 ml) tsp masala
1/4 tsp (1 ml) + 1/4 (1 ml) tsp turmeric
2 cups (500 ml) edamame
1 2/3 tbsp (25 ml) sea salt
50 sheets of spring roll pastry 25 cm x 25 cm 

Tamarind Chutney:
1/4 cup (65 ml)  tamarind
2 1/2 cup ( 625 ml) warm water
1/3 cup (75 ml) sugar
1 tsp (5 ml) ground cumin
1 cup (250 ml) cilantro
1 tbsp (15 ml) sea salt
1 tbsp (15 ml) chili sauce (optional)

Directions:
1. Wash the potatoes and bring to a boil in a large stock pot. Cook until the potatoes are soft and ready to mash, about 25    minutes. Strain potatoes and cool for 10 mins.

2. In a medium saucepan on medium heat add 1 tbsp of olive oil. When the oil is hot add cumin and black mustard seeds.

3.  When the seeds pop, add the edamame. Cook until the edamame is soft, about 5-7 minutes.

4. Add the 1/4 tsp masala and 1/4 turmeric. Turn off heat and set aside.

5. Peel and mash potatoes in a medium size bowl.

6. Add 2 tsp masala and 1 2/3 tbsp sea salt and mix together.

7. Add edamame to potato mixture and mix together.

8.  Take out the spring roll pastry from the freezer to defrost, 30 mins before use.

9. Take the pastry out of the package and place between a tea towel on a flat surface. This will prevent the pastry from drying out.

10.a Gently pull 2 sheets while being careful not to tear the pastry.

10.b Fold up the pastry leaving a 1.5 inch space at the top as shown.

10.c Fold the left corner to the right so it touches the middle of the top edge of the pastry.

10.d  Fold over the right corner to the left and make a point at the bottom.

10.e Neatly tuck under the excess pastry at the top.

11.a Pick up the pastry cone.

11.b Carefully fill the cone with 2 heaping tablespoons of filling.

11.c Gently flatten the samosa. This makes it easier to fry and uses less oil.

11.d Pull the top piece of pastry over to close the samosa.

11.e Place the ready to cook samosas on a baking tray.

12. In a medium frying pan heat 1 tbsp of oil. When the oil is hot add samosas.

13. When the samosas are golden brown, turn over and cook the other side.

Tamarind Chutney

I usually use the tamarind blocks as the consistency works better for chutney than the tamarind paste in a bottle. Tamarind is sold in specialty ethnic stores and asian markets. The tamarind available in Vancouver is usually from Thailand. The tamarind blocks usually contain seeds and a fibrous pod around the seeds. After soaking tamarind, be sure to carefully check for hidden seeds even if its a seedless brands as they will end up in your blender.  

14. Soak  tamarind in boiling water for 1o minutes to soften the tamarind. With your hands, pick out the seeds and any fibrous pods.

15. Combine tamarind, water, sugar, ground cumin, salt, cilantro and chili sauce in a blender. Blend until all the ingredients are incorporated and the mixture is smooth. Chill chutney before serving.

Balsamic and grated red beet mung bean dahl served on a bed of quinoa

May 3, 2011 § 1 Comment

Grated red beets add colour and flavour to this contemporary spin on the traditional Indian staple dahl, lentil stew. Dahl can be eaten as a main dish or served as an accompaniment to any Indian meal.

Serves 4
Cooking time 45 minutes

Ingredients:
1 cup (250 ml) organic dried mung beans
7 cups (1.75 L) water
1 cup (250 ml) quinoa
2 cups (500 ml) water
1 tbsp (15 ml) olive oil
1/2 tsp (2 ml) black mustard seeds
1/2 tsp (2 ml) cumin seeds
2 cloves crushed garlic
1 tsp (5 ml) minced ginger (optional)

¼ cup (50 ml) chopped red onion
1/3 tsp (1 ml) turmeric
½ cup (125 ml) red beet grated
1 tbsp (15 ml) sea salt
balsamic vinegar
½ cup (125 ml) chopped cilantro (optional)

Directions:
1.a Measure 1 cup of dried mung beans

1.b  Rinse mung beans in a medium pot and add 7 cups (1.75 L) water.

1.c Bring to a boil and reduce heat to medium. Cook until lentils split, 20-25 minutes.

2. Rinse quinoa in a medium pot, add 2 cups (500 ml) water and bring to a boil. Reduce heat to medium and cook until done, 15 minutes.

3. Grate 1 small beet and set aside.

4.a In a small saucepan on medium heat add oil. When oil is hot, add black mustard seeds and cumin.

4.b When the seeds start to pop, add the garlic and ginger (optional) and sauté for 30 seconds. Add the red onion and sauté until brown approximately 1 minute.

4.c  Add turmeric and stir quickly being careful not to burn the onion mixture. Immediately add grated beets and stir.

5. a Add beet mixture and sea salt to pot of lentils.

5.b Turn off heat and stir in cilantro (optional).

5.c Serve on a bed of quinoa. Drizzle with balsamic vinegar and garnish with grated red beets and chopped cilantro.

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