Breakfast/Brunch · Gluten-free

MoFo 6: Japanese Omelette with Sauteed Mushrooms

     Today’s prompt is “favorite food”, which, if you’ve ever seen my first year participating in Vegan MoFo, you would know is Japanese Food!
I love to cook Japanese inspired dishes that combine the American hodgepodge, often unorganized style of cooking with traditional ingredients and simple flavors.  I love food that is prepared in a minimal way that emphasizes the individual ingredients.  Although, sometimes I like to get complicated when I bake.  ​😅
     This dish is a rendition of one of my favorite college breakfasts: an omelette on top of rice with some vegetable.  I love eating out of bowls…the act of digging into my food is appealing some how.  I bought eggs quite a lot in college since I was poor and a vegetarian still.  Now, I usually substitute tofu for eggs and it suits me perfectly fine.  I made my tofu a little more robust so I could fry it into an omelette shape.  The result is nice savory croquette of “egg” like flavor and texture, although it is much drier than an omelette would be.  It’s still delicious!
I sauteed some white button mushrooms on the side for a meaty addition that offers protein and earthy flavor.  My grandmother always made her omelettes a little sweet by adding a pinch of sugar and soy sauce to her eggs before she cooked them.  I added a little mirin into the mushrooms, which create a wonderful sauce in the pan as they cook.  For an interesting depth of flavor, spoon some of the sauce onto your rice for a finishing touch.  It’s a wonderful departure from your generic tofu scramble and toast.  🤓​🍳🍞

Japanese Omelette with Sauteed Mushrooms

IngredientsFree from: Gluten. Nuts
Yield: about 2-3 servings

  • 1/2 block firm tofu, drained and crumbled
  • 1 Tb nutritional yeast
  • 1/4 cup chickpea flour
  • 2 Tb water
  • 1/4 tsp garlic granules
  • pinch turmeric
  • pinch black salt
  • black pepper, to taste
  • olive oil, for cooking
  • 1 pack button mushrooms, sliced
  • 1 Tb tamari/soy sauce
  • 1 tsp mirin/liquid sweetener of choice, opt.
  • 1/2 cup cooked rice per person

Picture

For an “egg” flavor, use black salt. If this isn’t available, no worries! It simply adds a little authentic touch to the omelettes.

Instructions

  1. In a large bowl, add first 8 ingredients together and mash with a fork until the mixture binds together.
  2. In a medium sized skillet, heat some olive oil on medium heat.
  3. Cook “patties” of the tofu mixture for the number of servings desired.
  4. Fry each omelette for about 3 minutes per side, flipping carefully with a flat spatula if you want to retain the shape.  You may also say “screw it” and scramble it all together!
  5. Set the omelettes aside after cooking.
  6. In the same skillet, heat a little more oil on low heat.
  7. Add the mushrooms, tamari and mirin to the pan and saute until mushrooms shrink and release their liquid to form a gravy, about 7 minutes.
  8. Turn off the heat and assemble your bowls: 1/2 cup cooked rice, mushrooms, and an omelette.
  9. Garnish with gomashio, extra sauce from the mushrooms, nori, salt and pepper, anything you feel!  Enjoy as a warming breakfast or quick meal.🍚☕️

4 thoughts on “MoFo 6: Japanese Omelette with Sauteed Mushrooms

  1. I think I did the same thing in college! I ate “japanese” styled eggs with a little mirin and rice vinegar. It drove my husband nuts when we were dating and I wouldn’t make “normal” eggs.

    Like

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