Garlic Scape Vegan Omelette

Ever since I first made Scrambled Tofu, I've been trying to figure out more ways to incorporate it's deliciousness into my diet. While I'm not historically a giant fan of eggs, I didn't mind myself a good omelet now and again, especially if it was laced with green veggies (my passion was roasted asparagus), laced with garlic, sprinkled with gratuitous amounts of pepper and dusted with cheese. Like I mentioned before, a crispy, crusty bottom was (and still is!) a must - I need that extra toasty texture.

I got the idea to try a "whipped tofu omelette" sometime after the scramble came to be, but wasn't sure if it had been done (and to what extent it worked). Eventually, I stumbled across Susan's Vegan Omelet and decided to try it out, mixing it with what I had in mind for texture and flavour. Garlic scapes recently brought home from the market filled my need for the garlic and green veggie component, while a dose of vegan Parmesan added another "cheesy" layer to the nutritional yeast. To get my coveted "crispiness", I stuck the pan of mostly-set "not-lette" under the broiler for a few minutes, which worked perfectly!

I don't know about you, but I am a huge fan of the salty-sweet combination. Once my omelet got onto the plate, I broke out the bottle of Jakemans Pure Maple Syrup that CanadaTheStore.com was so kind to send me for review. I use maple syrup a fair amount for drizzling my dinners, and I'm telling you, the National Post wasn't lying when it voted it "Best Tasting Maple Syrup In Canada". Short of eating it warm on pancakes at the sugar shack, it's the richest, most well rounded maple syrup I've had in a long time. Canada the Store also has a ton of other Canadiana on their site, so if you're an expat or just want a piece of our awesome country for yourself, check out their site and say hi!

Inspired by Susan's Vegan Omelet and shared with Gluten Free Fridays

Garlic Scape Vegan Omelette
Serves 1
6 oz Mori-Nu Lite Firm Silken Tofu
3-4 tbsp cold water
1 tbsp nutritional yeast
1 tbsp tapioca starch
¼ tsp onion powder
⅛ tsp turmeric
⅛ tsp pinch smoked paprika
¼ tsp kala namak (black salt)
4 garlic scapes, thinly sliced on a bias
1 tsp GO VEGGIE^® Vegan Grated Parmesan Style Topping (optional, included in NI)

1. Blend tofu through kala namak until smooth, adding water as necessary to make a pourable puree.
2. Spray a large non-stick skillet and heat on medium-high until very hot.
3. Pour the batter into the center of the skillet and use a spoon or spatula to smooth over the top.
4. Place garlic scapes over the batter and reduce the heat to medium-low.
5. Cook for 5 minutes.
6. Place under the broiler for 1-2 minutes, until golden in color and browned in spots.
7. When it’s ready, sprinkle with vegan Parmesan, loosen the omelette by sliding the spatula under it from each direction, and then fold one side over the other.
8. Serve alongside roasted home fries (or sweet potato fries!) 

Amount Per Serving
Calories: 142.1
Total Fat: 2.5 g
Cholesterol: 0.0 mg
Sodium: 531.1 mg
Total Carbs: 14.5 g
Dietary Fiber: 2.6 g
Protein: 14.3 g