The Tipsy Vegan: Cookbook Review with Recipes

The Hangover Tofu Omelet with Sauteed Chopped Bell Pepper Filling

Following an unbridled marathon of revelry and laughter, your weekend guests will be happily red-eyed with gratitude when you spring this masterpiece of an omelet on them at the brunch table. and if you haven’t yet discovered nutritional yeast, get ready to fall in love. Not to be confused with baking yeast or brewer’s yeast, this humble flake imparts a deliciously cheesy, nutty flavor.

3 tablespoons extra-virgin olive oil
1 tablespoon cornstarch
1 red bell pepper, stemmed, seeded, and diced
1 teaspoon tahini
6 ounces extra-firm silken tofu, cubed and pressed to
1 to 2 pinches onion powder
remove excess water (see instructions on page 31)
1 to 2 pinches garlic powder
1 tablespoon soy milk or other nondairy milk
1⁄8 teaspoon turmeric
1 tablespoon marsala
salt and freshly ground black pepper to taste
1 tablespoon powdered nutritional yeast
1 pinch smoked paprika

In a medium skillet over medium-high heat, place 1 tablespoon of the olive oil. Add the bell pepper and sautΓ© until softened and beginning to brown, about 5 minutes.

In a blender, combine the tofu, soy milk, Marsala, yeast, cornstarch, tahini, onion and garlic powders, turmeric, salt, pepper, and paprika. Blend until smooth.

In another large nonstick skillet over medium-high heat, place the remaining 2 tablespoons of olive oil. When the oil slides easily across the skillet when tilted, pour in the omelet batter and smooth the top with a spatula. Scatter the cooked bell pepper over the surface and reduce the heat to low.

Cover the skillet and cook for about 3 minutes, checking every 30 seconds to see if it’s ready to fold. When the edges have dried, lift a section to see if the omelet is set. It should be golden, but not brown. Loosen the omelet by sliding the spatula underneath it, then fold the omelet in half. Cook for another minute, then slide the omelet onto a warm plate.

From the book The Tipsy Vegan, by John Schlimm. Reprinted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright Β© 2011.

Photo by Amy Beadle Roth.

Don’t forget to try this Appetizer Recipe: Carousing Cucumber Rounds with Rummy Hummus

Review of The Tipsy Vegan by John Schlimm

One comment
Leave a Reply

Your email address will not be published. Required fields are marked *