Here’s a tasty, portable breakfast option from the new cookbook by Isa Chandra Moskowitz, “Isa Does It”.
These cute little mini-omelets have a great flavor and are super easy to prepare!
Mini Tofu Omelets
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1. Preheat oven to 350 degrees. Chop the garlic in a food processor.: Add the tofu, water, nutritional yeast, olive oil, turmeric and salt. Puree until smooth.
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2. Add the chickpea flour and arrowroot and puree again for about 10 seconds, until combined.:
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3. Make sure to scrape down the sides so that everything is well incorporated.:
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4. Brush a 12-cup muffin pan lightly with oil. Pour the batter into each well until a little over halfway full.:
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5. Bake for 25 minutes, or until the edges have pulled away from the sides a bit and the top is firm to the touch.:
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6. For the best results, let cool for at least 10 minutes. :
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Servings/Yield: Yield: 12
Source: “Isa Does It” by Isa Chandra Moskowitz
I love this cookbook! I’m gad you tried this and inspired me to give it a try as well. Michael and I used to LOVE “Scrambagels” at a local coffee house. I think you’ve just provided the solution–these omelets would fit perfectly on a bagel! Yay! The coffee house stirs green onion into their egg mixture for the sandwich, so I’m gonna so the same with these! And then maybe steamed broccoli or asparagus or….! Thanks! (Also, thanks for visiting and liking on my blog today! xo)
Oh man, these looks so great. Everything I’ve seen people make from this book looks fantastic! I really need to order my copy, stat!
Reblogged this on longgreenbuddha.
Great Recipe! Thanks! Love Isa…Her cookbook MAKE IT VEGAN is currently free for Kindle: http://goo.gl/AEqV9h
Wow, thanks for the tip!
These look amazing – excited to try them. I love how portable they look!
I would have never thought of putting tofu in a muffin plate! 🙂
great idea! will defintely give this a go, thx
Isa is a goddess….isn’t she? Love her. All her recipes seem to shine!!
Reblogged this on rubyvegan.
anyone have experience prepping these a day in advance, say for xmas morning?
They reheat well if baked the day before, but you could also make the mixture and refrigerate overnight, baking fresh in the morning. Enjoy!
Those look wonderful ~
I actually found the texture of these to be pretty off-putting, too soft and gooey. When I put them between a bagel it became a messy mush. Has anyone tried these with a firmer, non silken tofu?
You may wish to try a firmer tofu, or reduce the water called for in the recipe. Good luck! You may prefer the texture of tofu scramble. Check out my video: https://youtu.be/3kK74OYoFek
Thank you for visiting my blog and for the like. I love these cute little omelettes, and I am looking forward to exploring the rest of your delicious recipes!
Thank you! I hope you try a few recipes and let me know how they turn out!
What a great twist. Love this option.
Thanks! I hope you give it a try 🙂 A nice break from tofu scramble.
What a fabulous tasty looking recipe! Yum Yum Yum!
Thanks, Sophie!! Great to hear from you, old friend 🙂
I’m so excited to try these. I have to admit, I do miss omelets. I’ll give them a try this weekend.
These look amazing! I can think of all kinds of possibilities here!
Yes, they are versatile 🙂 Thanks for stopping by, Dorothy!