So last night, I tried to make Susan V's lovely vegan omelet recipe from Fat-Free Vegan Kitchen. But apparently, I need a new non-stick skillet because my omelet turned into tofu scramble:
Grrrr....but I gotta say, this was the best damn tofu scramble I've ever put in my mouth. And I've eaten a lot of freakin' tofu scramble. Honestly, I knew better. I knew my crappy non-stick skillet wouldn't cut it. It didn't work for crepes, and I knew it wouldn't work for this. But I wanted it so badly!
Inside the omelet mush is Follow Your Heart vegan cheddar (see how well it melted here!) and hash browns cooked with shredded carrot, onion, and kale. The "eggs" (made from silk tofu) were so light and fluffy, way different than the texture you get with a typical firm tofu scramble.
I tried the recipe again tonight, but I baked the omelet in the oven like Webley did on Fueled By Popcorn. Hers turned out beautifully. Mine, however, was another flop. The tofu stuck to the baking sheet (even though I thoroughly greased it) just like it did in the skillet. I didn't even take a picture because it looked exactly like the first batch.
I'll be making this again though...even without a new skillet, it's the best faux scrambled eggs recipe I've ever tried.
BTW, I'm going to Nashville for the weekend, but I'll be back on Sunday. I'm going to visit my boyfriend (who lives there), and I'm also escaping Memphis' annual World Championship BBQ Fest. People come from all over the world to roast pig flesh this weekend, and I want to be as far away as possible. The stench of smoked death hangs over downtown Memphis for days...yuk!