I started to write a couple of corny ‘Fakin’ It’ style post titles above and had to stop myself.
If I was attempting to melt less-than-favorable vegan cheese slices on said tofu omelette, that would be sadly, faking it.
If I was upping the turmeric factor to the level of neon overload, that would be faking it – and pretty damn trippy.
However, I’m not, and don’t think the recipe is going for that, either. It’s a matter of creative emulation. The vegan omelette above is not desperate vegan rip off or a faux omelette or fake omelette or whatnot.
It’s a new original. [Recipe from Vegan Brunch]
One of the reasons I’m involved with Portland’s Vegan Iron Chef organization is because I truly believe – and have seen – flavorful, artisan, vegan cuisine.
This deep thoughts brunch-for-dinner contained no artificial ingredients, and with the exception of locally produced silken tofu and a bulk-purchased curry powder blend, was made from scratch. I certainly think it’s legitimate to call this vegan tofu omelette an omelette, and with the assistance of black salt and a nice pinch of that turmeric, it not only looks and somewhat tastes crazy reminiscent of the real thing, it was cooked on my large omelette/crepe pan.
a lady who had BBQ tofuffalo for dinner this week,
Truth: Every time I attempt vegan omelettes, I have a varying success rate of 25% – 50%. Go, go patience.