Swiss Chard and Goat Cheese Eggless Tofu Omelette

February 16, 2012 § 1 Comment

My kids love egg less tofu omelettes and ask me to make them regularly. The texture and consistency is remarkably like eggs and if you miss eating eggs these are a treat. The melted goat cheese with sauteed swiss chard is delicious. The omelettes take a bit of time to cook, so I like to make them for Sunday brunch.

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

Tofu Omelette
350 grams medium firm tofu
600 grams soft tofu
1/4 tsp (1 ml) oregano
1/4 tsp (1 ml) turmeric
1/4 tsp (1 ml) pepper
1/4 tsp (1 ml) salt
1 tsp (5 ml) Bragg liquid soy seasoning
1 tsp (5 ml) olive oil
4 tsp (20 ml) vegan or regular butter

2 tbsp (30 ml) olive oil
1/3 cup (60 ml) chopped onions
4 cups (1 L) rainbow swiss chard
1/4 tsp (1 ml) salt
1/2 cup (125 ml) goat cheese (optional)

1. Slice the stems of the swiss chard in 1/8 inch pieces and the leaves into 1/2 inch pieces.
2. Heat a medium-sized saucepan on medium heat. Add the olive oil and saute the onions until they brown.
3. Add the stems of the chard and cook until they soften about 5 minutes and then add the leaves. Cook until the chard has wilted. Add the salt, turn off and set aside.
4. Combine the ingredients for the tofu omelette into a blender and blend.
5. Heat a medium-sized non-stick pan on medium-high heat. Add 1/2 tsp of vegan butter and coat the pan.
6. Pour 2/3 cup of the tofu mixture into the pan and spread to make an even layer. Cook until the bottom is well cooked and the top is firm about 10-15 minutes.
7. Carefully flip over the omelette and add another 1/2 tsp of vegan butter. Place 3 tablespoons of swiss chard on one half of the omelette. Place 2 tablespoons of goat cheese on the other half. Cook until the bottom of the omelette is cooked about 3-5 minutes.
8. Fold the omelette in half and serve.

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§ One Response to Swiss Chard and Goat Cheese Eggless Tofu Omelette

  • Nora says:

    Love the tofu omelette recipe! I’m standing in the kitchen now making a few to have for breakfast thru the week. I wrap mine around sautéed spinach or steamed asparagus with some vegan cheese sauce.

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