Vegan Southwest Maple Bacon Omelette
And the journey continues! This morning I experimented a bit. My creation wasn’t quite as good I was hoping but it wasn’t terrible. I think I’m going to try to perfect it. I got the idea from reading Vegan Ronin. She had made an ‘omelet’ at some point and I saw a picture. You can’t really make an omelet with tofu but you can kind of make a stack with stuff in the middle which is essentially what I did. I took her tempeh maple bacon recipe, which didn’t turn out crispy like she described. Maybe its the type of tempeh I used?
Here was my process. I first created a marinade for the tempeh, following her recipe and put that in the fridge. Then I marinaded tofu and slices of eggplant in soy sauce, curry, and chili powder. I forgot to put in nutritional yeast which I had intended on doing.
After marinading for an hour I then cooked them on medium heat about five minutes on each side. Then I stacked them with a store bought Southwestern Garlic and Cilantro Salso in between to hold it all together. It was pretty spicy and the flavors didn’t come across well but the texture was great.
Overall I’d say that the total prep time wasn’t worth it for the dish. Enjoy the pictures and I’ll keep you updated on my next experiment.
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