A Vegan Omelet Grows in Brooklyn
July 1, 2009
Before you even see these gorgeous little beasts, let me say a word about this fine piece of rock in my palm: black salt or, in its native Hindi, kala namak. No, black salt isn’t street code for heroin. It’s a special smokey salt. In Vegan Brunch Isa gives this specialty salt time to shine, utilizing it in her omelets and Tofu Benedict and naming it a pantry staple. I couldn’t wait to heed her advice! I made the trip to Patel Brothers, an impressive Indian grocer in the heart of the true melting pot that is Jackson Heights, Queens, scoring some of the rock and fine ground black salt on the cheap.
Now that I totally made you lose your appetite, I’m going to make you hungry again. So onward to my delicious roasted tomato cashew ricotta basil-stuffed tofu omelets. Yes, I said: Roasted tomato. Cashew ricotta. Basil. Here’s a photo step-by-step for this amazing recipe. Please buy the book if you want the complete recipe. It is well worth it.
Fresh basil. Isn’t it just so good?
Here is the tofu omelet batter: silken tofu, garlic, nutritional yeast, olive oil, turmeric, that special black salt, chickpea flour and arrowroot.
Here we go! The batter firms up very quickly but be patient. This is no pancake. I found I needed to cook each side several minutes.
Gosh, look at that color, the texture. This could be one of the best omelets ever!
And there is the real deal… golden and fluffy tofu omelet stuffed with cashew ricotta, fresh basil and roasted plum tomatoes. This recipe is sure to become one of my all-time favorites.