- Vegan Perv-Nerds Take London is giving away a copy of Cookin' Crunk to celebrate their blog's birthday! How cool is that? I'm honored they'd choose my book for their giveaway. Click here for details on how to enter.
- And Erin of Vegan Homemade is still raffling off all kinds of goodness, including Cookin' Crunk, in her effort to raise money for the ASPCA. Click here for info.
Now, let's talk omelets. If you've been following this blog for awhile, you're probably sick of hearing me gush about vegan omelets and sharing pics of my omelet successes and omelet failures. But I love tofu omelets, and I'm probably going to blog about them every time I make one.
This morning, I made the first vegan omelet recipe I tried several years ago. That would be Fat-Free Vegan Kitchen's Tofu Omelet for One:
It's not my best work. What you can't see here is the giant hole in the other side where I tore the tofu egg as I attempted to fold. But I've done much worse. I've only ever perfected the tofu omelet once, and it was damn beautiful. But regardless of what it looks like on the outside, it's what's inside that counts, right?
This one was stuffed with sauteed bell peppers and onions and Galaxy Mozzarella Vegan Shreds. It was lovely served with a slice of whole wheat toast schmeared with pepper jelly.
If you've never tried a tofu omelet, get thee to Fat-Free Vegan Kitchen stat. It's made with blended silk tofu, cornstarch, nutritional yeast, and some other magic stuff. You spread the batter in a skillet and it cooks up JUST LIKE EGGS! Just one more way to prove that eggs are pointless. There's also a great tofu omelet recipe in Vegan Brunch and a baked omelet in Happy Herbivore. I like to alternate the three in my breakfast repertoire.