|A tasty, tasty blob.|
I am hooking this recipe up with this week’s Hearth ‘n’ Soul blog hop.
Potato-Avocado Tofu Omelets
Herbed Breakfast Potatoes
Before you start, cook the potatoes up to a day before. Bake in the oven for 45-50 minutes at 400 F or cook in the microwave for 6-7 minutes.
3 medium Yukon gold or red potatoes, about 1-1/4 pounds
2 tablespoons olive oil
1/2 teaspoon sage
1/2 teaspoon thyme
1/2 teaspoon paprika
1/2 teaspoon coriander seed
1/4 teaspoon garlic powder
1/4 teaspoon salt
Dice cooked potatoes into 1/2-inch pieces. Heat olive oil to medium hot. Toss the potato cubes in the oil. Once the potatoes are coated in oil, refrain from turning them until they’re crispy on one side, as it will just take longer for them to cook. Once they crisp up on one side, toss the potatoes and fry until crispy on a second side. Add the spices and toss the potatoes to coat. Cook for a minute or two until the spices are fragrant. Set aside and keep warm.
1 pound water-pack silken or soft tofu
2 cloves garlic, thinly sliced
2 tablespoons olive oil
1/2 cup chickpea flour
2 tablespoons nutritional yeast
1 tablespoon cornstarch or arrowroot
3/4 teaspoon salt (or 1 teaspoon black salt)
1/2 teaspoon turmeric
water as needed
To finish: 1 or 2 small Haas avocados, diced
Drain tofu and add to a blender with the garlic and olive oil. If using soft tofu, add 2 tablespoons of water. Purée. Transfer to a bowl and stir in remaining ingredients. The batter should be thicker than pancake batter, but thin enough to spread a bit. If it seems too thick, add water 1 tablespoon at a time. (I used soft tofu and 3 tablespoons of water total.)
Stovetop method: Heat a large non-stick skillet to medium-high. Lightly oil the pan. Add 1/2 cup batter to the middle of the pan and spread into a six-inch circle, not too big. Cook for about 5 minutes or until the top of the omelet is dry. Carefully flip over and cook for a minute or so. Flip back over onto the plate, add the potatoes and diced avocado to one half, and flip the other half on top of the fillings.
Oven method: Preheat oven to 350 F. Brush a large baking pan (preferably a dark one) well with olive oil. Consider lining your pan with aluminum foil before oiling, as it makes getting these from the pan to the plate easier. Drop a 1/2 cup of batter on the baking pan and spread out into a 6-inch circle. Repeat with remaining batter. Bake for about 12 minutes, without turning over, until top is set and bottom is starting to brown. Transfer omelets to plates, add the potatoes and diced avocado to one half, and flip the other half on top of the fillings.