Breakfast for dinner (a.k.a. brinner) is my favorite meal. When I was a kid, my mom would occasionally serve scrambled eggs and bacon in the evenings. Even though those breakfast foods always tasted great in the a.m., they tasted even better after the sun went down. That's why this dinner of a Tofu Omelet with Tofu Ricotta, Sundried Tomatoes, and Basil was so damn good:
The omelet is Isa's amazing tofu version from Vegan Brunch, which I've made many times. I typically fill mine with vegan cheese, spinach, and mushrooms. This version was inspired by another variation listed in Vegan Brunch that calls for cashew ricotta. But I made the Basil-Tofu Ricotta from Vegan with a Vengeance instead.
You see, Poopie Bitch and I are hosting a vegan cooking demo on March 13th at the Southern Women's Show, an annual expo featuring cooking demos, celeb appearances, fashion shows, and other such stereotypically-girly things. We originally planned to make this omelet, but we realized that a) the massive amount of omnis there might be freaked out by too much tofu, and b) an omelet might break on stage and how embarassing would that be?
Instead, we'll be making the Chorizo Sausages from Vegan Brunch. Everybody (including omnis) love those. But back to the omelet — despite it not being as omni-friendly, this tofu omelet is one of of my fave recipes from Vegan Brunch. And the ricotta/sundried tomato filling is superb!
I served the omelet with a batch of Diner Home Fries, also from Vegan Brunch: