|A newly invented (or possibly reinvented) recipe - Vegan Wok Omelettes.|
I imagine it would work the same in a frying pan, but I like my wok, and don't have a frying pan that's as superbly non-stick, so for me it's a wok omelette.
Put a bit of oil in the wok and put stir-fry sort of heat under it.
Chop up six to eight mushrooms; I chop them into 4mm thick slices in two directions, resulting in 4*4*X cuboid 'chips' of mushroom. Put them in the wok.
Chop up a red onion. Put it in the wok. Stir.
Get a big lump (500g I think) of firm tofu. Crumble it into the wok. Stir.
Add a heaped teaspoon of turmeric, a bit less of paprika, and a pinch of chilli powder. Stir until the colour saturates everything.
Get four tablespoons of wheat gluten (gluten flour), and add water, stirring, until it's a medium-thin batter. Add some brewer's yeast flakes to this for a slightly cheesy flavour if you like. Once the stuff in the wok is a bit browned on at least a couple of sides, add the batter and stir it in. Maybe turn the temperature down a bit.
Turn it over at some point, and you've got rather splatty ill-bound omelettes. That's the recipe as I cooked it; if I were to do it again, I'd go with double the batter for a better chance at binding success - I went for a bit short because I wasn't sure if it would ruin the flavour, but it didn't have much effect, so doubling it should be okay. Serve on some toast. [07:42] [11 comments]