Somewhere between an omelette and a soufflé there is a zone in which this dish resides. It incorporates silken tofu as the binder, and as with any of these types of dishes you can substitute whichever veggies you favor to personalize it to your liking. I was trying to come up with a good name for it, and after considering such mouthfuls as soufomelette I finally settled on touffle. A mouthful of this touffle will make you a believer in delicious vegan breakfasts.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
1 yellow onion, finely diced
2 cloves garlic, finely chopped
1 sweet bell pepper, diced small
1 cup chopped spinach
1 roma tomato, finely diced
Pinch of freshly ground black pepper
Pinch of freshly ground red peppercorns
1 slice Chao vegan cheese, chopped into small pieces
1/3 cup kalamata olives, pitted and chopped
Pinch of fresh or freeze dried chives
16 oz orgainc silken tofu
1/3 cup nutritional yeast
1/2 teaspoon tumeric powder
1 teaspoon kala namak (black) salt
1 tablespoon organic corn starch
Have all your ingredients out and your veggies chopped and ready to go. Start by heating your pan on medium high heat on the stove (make sure your pan is oven safe as we will finish off cooking in the oven). Add 1 teaspoon of coconut oil (skip and use a few tablespoons of water for an oil free soufflé. Saute the onion until translucent. Add the garlic, chopped bell pepper, spinach, and roma tomato. Add a pinch of salt and stir a few times.
In a blender, add your silken tofu, nutritional yeast, tumeric, kala namak salt, and corn starch. Blend until smooth and creamy.
Once the veggies in the pan are cooked, pour the contents of the blender on top of the veggies. Rotate the pan around a few times to spread the silken tofu mixture evenly. Continue to cook on medium low in the pan until the sides of the pan start to dry and the top bubbles. Top with the kalamata olives, and chopped vegan cheese. Sprinkle with freshly ground black pepper, red peppercorns, and chives. Finish cooking the soufflé by placing the pan in a preheated oven at 350 degrees. Bake for 20 minutes until the soufflé sets. Enjoy with organic sour dough bread and smoked “fakin bacon” tempeh.