After a 4 day holiday week-end, a light start on Monday is in order.
I follow it with the healing side of this cookbook.
The Hangover Tofu Omelet with Sautéed 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 red bell pepper, stemmed, seeded, and diced
6 ounces extra-firm silken tofu, cubed and pressed to
remove excess water (see instructions on page 31)
1 tablespoon soy milk or other nondairy milk
1 tablespoon marsala
1 tablespoon powdered nutritional yeast
1 tablespoon cornstarch
1 teaspoon tahini
1 to 2 pinches onion powder
1 to 2 pinches garlic powder
1⁄8 teaspoon turmeric
salt and freshly ground black pepper to taste
1 pinch smoked paprika
In a medium skillet over medium-high heat, place 1 tablespoon of the olive oil. Add the bell pepper and sauté 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 © 2011.)