Tag Archives: veganuary

Tofu Omelet

8 Aug

Every time I’m at a hotel, I wish there was a totally vegan breakfast buffet. Does this exist somewhere? My favorite thing is the folded omelets in the steamer trays. Something about the perfectly sized bits of yellow is so enticing. I’ve been spending a lot of time cooking up breakfasts on weekends and these omelets have become one of my favorites, since it’s so quick to throw together and very little clean up!

I’ve been obsessed with the recipe for tofu eggs from Post Punk Kitchen, which is what inspired this omelet recipe.  This is such an easy breakfast with some pantry ingredients-you can absolutely put anything you want in it. My favorite options include spinach, tomatoes, peppers, black beans, any variety of vegan cheeses, or zucchini.

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This recipe starts with blending all the “egg” ingredients in the blender. As I said in my previous post, I’m particular about how my pantry is stocked, but one thing I always have is a case of Mori-Nu Tofu. Not only is it shelf stable, I can use it in multiple dishes, like mapo tofubaked tofu, or in place of the chickpeas in my popular chickwheat shreds. You first need to drain the Mori-Nu Silken Tofu Extra Firm.

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Add all the rest of the ingredients and blend until completely smooth. It will seem like a pale yellow, but it brightens up a lot once cooked!

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The next step is to preheat the oven and grease two pie pans. You could also use cast iron skillets or metal cake pans. Any shallow bakeware will work, but glass seems to let the omelets release the easiest.

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After they’re in the oven, prepare the inner ingredients. Since they won’t spend much time in the oven, they will need to be heated thoroughly beforehand. I chose chicken of the woods mushrooms for these, because I happened to come across them while foraging, but any store bought mushroom will do.

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You’ll be able to tell that the omelets are done after the tops firm up. The color will be much more yellow and vibrant.

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After topping with cheese, veggies, and whatever else you’d like, you should put it back in the oven to melt the cheese. I highly recommend serving these with everything you would find at a breakfast buffet-hashbrowns, waffles, toast, bagels, vegan sausages, and lots of orange juice.

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Faux King Crab

24 Jan

I could tell a pretty embarrassing story about crab here. I’ll spare you the details and just share this recipe for faux King crab instead. If you say it three times fast, you’ll laugh just as much as you would have at my embarrassing story.

Algal oil is pretty essential for the ocean flavor of this recipe. I don’t really recommend skipping it and it will give you a good DHA boost for the day, but in a pinch you could use a similar amount of kelp powder. It can be found in the Amazon link below or at your local natural food store in the supplement section as vegan DHA or Omega-3. Please see my notes below the recipe regarding tofu/agar.

If you don’t have an Instant Pot, I recommend steaming on the stove or in a conventional steamer for the same amount of time. A stove top pressure cooker could also be used.

If you make this recipe, be sure to use the hashtag #fauxkingcrab on Instagram or Facebook, I would love to see your results!

Many, many thanks to Somer McGowan of Vedged Out for assisting in recipe testing for this recipe.

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Vegan Calamari

18 Jan

A few months ago I made the Vegan Oxtail recipe by Korenn’s Vegan World of Food and was very impressed by the texture of the oyster mushrooms. Oyster mushrooms are kind of an old card in the vegan world, they work excellent as scallops or pulled barbecue on sandwiches. I thought it would be fun to use their shreddy texture for vegan calamari, and I was not disappointed. The mushrooms take a little oceany flavor on during a bit of marinating time, and get battered in a simple flour mixture. Feel free to use a more advanced batter recipe if you prefer. You can usually find large oyster mushrooms at bigger grocers and international markets. If you can’t find large ones, smaller ones will work just as well, but the calamari rings will be smaller. 

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Tofu Pad Kee Mao

13 Jan

By popular request on my Facebook page, I am sharing my recipe for tofu pad kee mao. I had posted this recipe for pad see ew years ago, which also calls for the same flat fresh noodles. Our store carries them in two pound packages in sheets which I cut into smaller portions. If you can’t find fresh noodles, you can absolutely use dried wide rice noodles.

Traditionally this recipe is made with Thai birds eye chili peppers. I’m currently catering to palates that don’t appreciate spice, so I choose to omit the peppers. If you want to use them, add about 5 or 6 during the cooking step with the other vegetables.

I love using Beyond Meat crumbles for this dish, but they’re not a necessity. Feel free to omit or substitute with your favorite seitan recipe.

Algal oil adds a similar fishy flavor that fish sauce usually adds to the recipe. Flax or hemp oil can totally be substituted for a similar flavor, or you can add your favorite vegan fish sauce.

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