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Spinach and Tomato Omelet Recipe

| 11/27/2015 7:00:00 AM

I tried for years to create a tasty vegan omelet, so I was super excited when I came up with this oven-baked version. Because a tofu-based omelet is more delicate than the classic egg version, I have developed a jazzy method for helping it to stay together when serving. It takes a little bit of extra fuss, but is well worth the effort.

vegan spinach tomato omelet

Spinach and Tomato Omelet Recipe

Makes 2 servings | Ease Factor: 3


Tomato Layer:
• 2 medium tomatoes, cut into 1/4-inch thick slices
• 1/2 teaspoon dried thyme
• 1/4 teaspoon sea salt
• Several grinds of freshly ground pepper

Spinach Layer:
• 5 to 6 cups very lightly packed baby spinach, washed and dried

Tofu “Egg” Layer:
• 1 block (14 to 16 ounces) firm regular tofu
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon ground turmeric
• 1/8 teaspoon smoked paprika
• 1/8 teaspoon cayenne pepper

12/4/2015 1:04:24 AM

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