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From: Bryanna (
Subject: Re: Omlettes
Date: November 16, 2004 at 8:31 am PST

In Reply to: Omlettes posted by Patrick on November 15, 2004 at 8:44 pm:

Below are the two "eggy" recipes that I have used for quite some time and like the best. However, I have been inventing some new and improved versions for my online newsletter recently. I can't post my new vegan puffy omelet recipe because I have promised my subscribers that I won't post the recipes elsewhere, but you might consider subscribing to the newsletter for that reciope alone! (I know this is shamless advertising, but there are an average of 20-30 NEW unpublished recipes in each bi-monthly issue, and you have access to past issues, for only $15 a year-- see subscription info in link below.)

Here is a picture of it, taken by me in my kichen, just before I devoured it! (Hope this works-- I haven't tried to include an image very often before and it's been awhile!)

*Adapted from a recipe in "Cooking Healthy With One Foot Out The Door" by Polly Pitchford and Delia Quigley.

1 c. nutritional yeast flakes
5 T. plus 1 tsp. onion powder
4 tsp. curry powder
4 tsp. salt
4 tsp. turmeric
4 tsp. ground cumin

Mix in a DRY blender. Store in a covered jar.


Use 1 T. mix for each 4 oz. (about 1/2 c.) firm (regular, NOT silken) mashed tofu, or 1/4 c. mix for each lb.. (Shake or stir mix before measuring.)

Mix it in well and scramble in a nonstick pan, sprayed lightly with oil from a pump-sprayer, until nicely eggy-yellow and the consistency you like, OR, you can cook it, covered, in a sprayed microwave-proof glass dish, sprayed with oil (12-13 oz. takes about 5 minutes).

FOR ULTRA-CREAMY SCRAMBLERS: mix in 1 T. vegan mayonnaise before cooking.

**You can add some chopped veggie “Canadian bacon” or “ham”, or veggie “bacon” chips or bits (I soak mine in boiling water and then drain, for a more ham-like taste and texture). You can add sauteed or steam-fried onions, green onions, mushrooms, bell peppers, tomatoes, etc., if you like. IN THE MICROWAVE, I just place the chopped veggies in the bottom of the dish, put the tofu on top, and cook as usual, then mix in the veggies.

Scramblers can be used in breakfast burritos (along with some vegan cheeze, such as Tofutti Soya-Cheese, if you like) made with wholewheat flour tortillas, topped with salsa; or to make vegan “Huevos” Rancheros, among other things.

Adapted from a recipe in my book "Soyfoods Cooking for a Positive menopause", which was adapted from the frittata recipe in my book "Nonna's Italian Kitchen".

Tofu makes an excellent stand-in for eggs and this simple and versatile omelet batter is a prime example. It can be used for individual folded French or American-style omelets with or without a filling, green-onion, green-pepper and vegetarian "ham" flavored omelets to serve in "Denver sandwiches".

I'm giving you the basic vegan omelet batter and some of my favorite ways to use it, but feel free to substitute your own favorite vegetables and herbs. This eggless version has excellent flavor and texture, even an egg-like color (the batter looks very pale, but becomes a darker yellow when cooked).


1 lb. medium-firm (OR extra-firm SILKEN) tofu
6 T. unbleached white flour (or 1/4 c. brown rice flour) OR corn flour (very finely ground cornmeal)
1/4 c. nutritional yeast flakes
1 T. water
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. turmeric
1/4 tsp. white pepper


Individual tofu omelets can be served like a hot American or French folded omelet, plain or filled with vegan cheeze (like Tofutti slices, that melt, or EarthKind) (or you can use Soymage Parmesan cheese substitute, or grated Soymage "Soychunk" casein-free cheese substitute), chopped veggie "ham" or "Canadian or back bacon", sautéed mushrooms and other vegetables, etc.. For this type of omelet, use the Basic Batter (above) plain. (Since this type of plain baked omelet has a tendency to be a little dry, it's best to use a quite juicy filling or top it with a sauce-- an Italian or Mexican-style tomato sauce; a tofu sour cream-based sauce; a cheezey sauce; any vegetable-based sauce; etc..)

***FOR A "DENVER OMELET" to serve in a sandwich between two pieces of toasted bread, use the Basic Batter (above), but add 4 green onions, chopped, 1 green pepper, seeded and chopped, and 1/2 c. chopped vegetarian "ham" or "Canadian or back bacon".

***TO MAKE FRITTATINE (MINIATURE ITALIAN OMELETS), make the Basic Batter (above), adding 1/2- 1 C. chopped fresh herbs and/or cooked, chopped greens, squeezed dry.

To serve the frittatine, cool the omelets, then stack or roll them with sautéed mushrooms and veggie "ham", or any filling you might use for crepes, and reheat briefly in a 350 degree F oven. Serve with a light tomato sauce or white sauce. Frittatine can be used cold as delicious sandwich fillers.


Preheat the oven to 500 degree F. Spread 1/4-1/2 cupfuls of the batter on WELL-oiled dark cookie sheets, making rounds as thin as possible without holes. Bake for 6 minutes, or until browned and slightly crispy on the bottom, then flip them over and cook another 4 minutes, or until golden brown on the other side. (For French or American-style omelets, you might want to cook one side a little less, so that it doesn't get quite as crispy. You can also make this bigger around than frittatine or foo yung, but don't make them too thick-- they puff up when cooking.)

YOU CAN ALSO USE THE OMELET/FRITTATA BATTER TO MAKE: Huevos Rancheros, Italian tortini or polpettone, Spanish tortillas, Persian "eggahs" or "kuku", Israeli pashtida, Basque piperade, Tunisian maakouda, Arabic ijee, or Greek sfungáto, or any other ethnic omelet that reminds you of you grandmother's kitchen!

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