I tried for years to create a tasty vegan omelet, so I was super excited when I came up with this yummy oven-baked vegan version. Because a tofu-based omelet is more delicate than the classic egg recipe, I have developed a unique method for helping it to firm up for serving. It takes a little bit of extra fuss, but is well worth the effort! WATCH me prepare this brunch classic made vegan on YouTube HERE.
ABOUT THE RECIPE:
I tried for years to create a tasty vegan omelet, so I was super excited when I came up with this oven-baked Spinach-Tomato Vegan Omelet. Because a tofu-based omelet is more delicate than the classic egg version, I have developed a jazzy method for helping it to stay together when serving. It takes a little bit of extra fuss, but is well worth the effort.
Makes 2 servings
INGREDIENTS:
TOMATO LAYER
2 medium tomatoes, cut into ¼-inch thick slices
½ teaspoon dried thyme
¼ teaspoon sea salt
Several grinds of freshly ground pepper
SPINACH LAYER
5 to 6 cups very lightly packed baby spinach, washed and dried
TOFU “EGG” LAYER
1 block (14 to 16 ounces) firm or extra-firm regular (refrigerated) tofu
½ teaspoon dried marjoram
¼ teaspoon ground turmeric
1⁄8 teaspoon smoked paprika
1⁄8 teaspoon cayenne pepper
ADDITIONAL INGREDIENTS
¼ teaspoon smoked paprika (for dusting top)
Sea salt, to taste
Freshly ground pepper, to taste
¼ cup of shredded vegan cheese (optional)
INSTRUCTIONS:
Preheat the oven to 400 degrees F. Lightly coat a heavy, ovenproof 10-inch round sauté pan or skillet with tight fitting lid with vegan buttery spread.
Arrange the tomatoes in the prepared skillet by overlapping them slightly. Sprinkle the thyme, 1⁄4 teaspoon salt and several grinds of black pepper evenly over the top of the tomatoes.
Top the tomato layer with all of the baby spinach, pressing it down slightly.
Put all of the tofu “egg” layer ingredients in a blender or food processor and process until smooth. Spread the tofu mixture evenly over the spinach, smoothing the top as you go. Dust the top of the tofu layer with 1⁄4 teaspoon smoked paprika.
Cover tightly and bake for 4- to 50 minutes, or until the tofu is firm. Put the pan on a wire rack and let cool for 5 minutes.
Carefully cut the omelet into two servings, by slicing down the middle. Gently lift one-half of the omelet out of the pan, using two very large, flat spatulas. Place it tomato side DOWN onto a rimmed dinner plate. Place a second rimmed dinner plate (of the same size) firmly over top of the omelet and quickly flip it over to invert the omelet so the tomatoes will now be facing upward. Sprinkle the warm tomatoes with 2 tablespoons of the optional vegan cheese, if desired. Then, use the spatula to gently fold the omelet over. Proceed with the second half of the omelet in the same manner.
Spoon the sauce that remains in the bottom of the pan over each omelet. Season with sea salt and freshly ground pepper, to taste. Serve warm.
