Saturday, November 28, 2009

Tofu Omelet

My foot is all healed from the exploding Pyrex pan; the antibiotics are all finished; and the dreaded candida did not make a triumphant return. I guess I have a lot to be thankful for.
I believe the key to keeping the candida at bay was strictly following the anti-candida diet (ACD). It was difficult but I even made it through the Thanksgiving feast without cracking. My family gnoshed on the traditional foods while I ate mainly turkey and vegetables. I love turkey so it was all good. I also whipped up a pumpkin-tofu custard for dessert.
Something else I'm thankful for is I discovered you can use tofu to make omelets that taste almost like the real thing. I love omelets but I had to give them up long ago when I discovered I am allergic to eggs. Thirty minutes after seeing a picture of a tofu omelet on the internet, I was in the kitchen trying to whip one of my own up. This proved to be quite a learning experience.
My first omelet turned out being more like scrambled tofu. I was too eager and tried to flip the omelet too soon. I decided to try the oven instead as that always worked out better for me even when I used to make omelets from eggs. I used one of my oven-proof skillets; sprayed and oiled it lightly; poured in the some of the tofu omelet mixture; and popped it in the oven. It worked like magic. The tofu omelet stayed together instead of getting scrambled. It was almost perfect. Well, except that I left it in the oven a little too long, and it got a little too dark on top. Next time, I will have discovered all the secrets of cooking tofu omelets, and it will come out perfectly.
Here's the recipe for my Tofu Omelet with Veggie Filling (makes 2 large omelets).
1/2 red onion, diced
1/2 red pepper, diced
1 medium zucchini, diced
1/2 pkg. soft Silken tofu
1/4 pkg. extra-firm tofu
1/4 cup unsweetened soymilk
1/2 tsp. paprika
1 tsp. turmeric
1 tsp. garlic powder
1/2 tsp. cumin
1 T. dried parsley
1 T. ground flax
2 T. tahini butter
2 T. garbanzo bean flour
To make the filling: saute the onions, peppers and zucchini in a sprayed or lightly oiled skillet.
To make the omelets: combine all the other ingredients in a food processor and blend until smooth. Spray an omelet-sized pan with pan spray. Make sure the pan is oven safe. Pour in 1/2 of the omelet mixture and spread to cover evenly. Place in the oven, preheated to 450 degrees, for 6-8 minutes. I left mine in the oven for 10 minutes and that was too long. So keep an eye on it.
If you're feeling adventurous, you also can cook the omelet in the skillet on the stove top but again I didn't have much success with this. So, if you do, let me know the secret.
To complete the omelets, spoon in some of the veggie filling and fold over. I hope you enjoy your tofu omelet as much as I enjoyed mine.

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