from Vegan Brunch by Isa Chandra Moskowitz

Omelet:
2 garlic cloves
1 pound silken or soft tofu, lightly drained
2 tbsp nutritional yeast
2 tbsp olive oil
1/2 tsp turmeric
1 tsp fine black sea salt, plus extra for sprinkling
1/2 c chickpea flour
1 tbsp arrowroot or cornstarch

Filling:
3 garlic cloves, minced
2 tbsp olive oil
1 bunch broccolini, chopped
2 tbsp capers
shredded vegan cheese (go for Daiya mozzarella style shreds!)

Chop up the garlic, if using, in a food processor. Add the tofu, nutritional yeast, olive oil, turmeric, and salt. Puree until smooth. Add the chickpea flour and arrowroot and puree again for about 10 seconds, until combined. Make sure to scrape down the sides so that everything is well incorporated.

Preheat a large, heavy-bottomed nonstick skillet over medium-high heat. Well-seasoned cast iron works great, or use a regular nonstick skillet. Lightly grease the pan with either cooking spray or a very thin layer of oil. Also, make sure that you use a large skillet, as you need room to spread out the omelet and to get your spatula under there to flip. Don’t use an 8-inch omelet pan or anything like that…

In 1/2-cup increments, pour the omelet batter into the skillet. Use the back of a spoon or a rubber spatula to spread the batter out into about 6-inch circles. Be gentle- if there are any rips or holes, that is fine, just gently fill them in as you spread the batter.

Let the batter cook for about 3 to 5 minutes before flipping. The top of the omelet should dry and become a matte yellow when it’s ready to be flipped. If you try and it seems like it might fall apart, give it a little more time. When the omelet is ready to be flipped, the underside should be flecked light to dark brown. Flip the omelet and cook for about a minute on the other side. Keep warm on a plate covered with tinfoil as you make the remaining omelets.

To make the filling, preheat a large pan over medium heat. Saute the garlic in the olive oil. Add the broccolini and saute for about 7 minutes. Add the capers and saute until just heated through. Divide among the omelets, top with the “cheese,” and fold the omelet over. Sprinkle with a little extra sea salt. Makes 4 omelets.

I must say, I was a bit skeptical trying out this recipe. I’m not a HUGE fan of the tofu scramble, and have mostly limited my special brunch makings to the sweeter side of things since going vegan. But, in an effort to be adventurous (and because I have been craving brunch for dinner for months now, but am too grown up to eat a sugary dinner, wow), here we go.
First off, there were challenges. You’ll notice that my fabulous Daiya shreds are not melted. Not a fault of the “cheese,” but of my stove. I finished cooking the filling and had two of the omelets kickin’ it under their foil blanket, when ZZZZT, stove dies. Dead! We have to move this production to the electric griddle, mid-omelet. Did I mention that the oven died too? Yeah. So, while waiting for the griddle to heat up, the filling is cooling off. It’s ok though, because I found that in the future, I’d totally use the griddle anyway- though I did end up using more oil than recommended because I had trouble flipping that first omelet (making the first and third of the four NOT PRETTY AT ALL). They were still yummy though! And so was the filling. Capers? Oh my, yes. The recipe originally called for broccoli rabe, which apparently is a bit more on the bitter side. I’ve never had it, and my store didn’t have it either. The broccolini was tasty though, and offered a nice crunch.
And about the black sea salt- apparently it has a slightly sulfuric taste that reminds one of an egg yolk. Moskowitz recommends skipping it if you aren’t in to the taste of eggs. I’d try it (heck I’ll try any salt), but the reddish salt I had was tasty too. She offers all sorts of filling ideas, which I’m so excited to try, now that I’ve crossed over into the savory brunch dark side.
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