Tofu Omlettes with Zucchini and Radishes

This Saturday, Vegan Brunch by Isa Moskowitz arrived in my mailbox from Amazon. I was immediately taken by the tofu omlettes in the Savory section. I've always done a pretty good tofu scramble, but the tofu omlette filled a very obvious void for me and seemed quite inventive and unique. Way to go Isa!

I followed the recipe faithfully [p. 13] down to the Nasoya brand silken tofu and except for the black salt which I couldn't find. I was impressed that even without the sulphuric nature of the black salt the omlettes tasted quite eggy and had a pleasant fluffy texture. Saturday I decided to try the recipe with a few changes. I wanted to see if it was possible to add any ingredients to the omlette mixture the way that you would to with a mainstream omlette.

So, I followed the recipe, but added 1/4 cup of water to the mixture, 1/4 cup chopped scallions, and 1/4 cup grated Vegan Rella. For the filling I settled on 1 large shredded zucchini and 5 shredded radishes, sauteed with 1/4 cup red wine vinegar and 3 Tsp. dried thyme. When I assembled the omlettes, I lined the middle with grated Vegan Rella and added the filling before folding.

The results: Increased flavor and chewier texture to the tofu omlette itself. Drawbacks: The omlette seemed to split more during folding. I suspect due to the increased water. Also, the recipe now made 5 omlettes, not 4, which is only bad is you become inpatient and cook the 4th and 5th omlette as one.