Tofu Omelette with Sauteed Apples and Sweet Curry Sauce

January 30, 2008

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As always, thanks for reading.  I look forward to seeing you at the shiny new Diet, Dessert and Dogs!

“Um, Mum, we are coming with you, aren’t we? Because (and sorry to have to tell you this), we actually have more fans than you do on this blog.”]  



Love never ceases to amaze me. 


In the halcyon days of our relationship, when my HH and I were still in early stages of romantic life, I was sideswiped with a doozy of a diagnosis that caused me to change my diet drastically for what turned out to be quite a long time.  


Still fiercely besotted back then, my HH was perfectly willing to accommodate my strange and singular dietary restrictions: no sugar, no wheat, no eggs, no dairy, no anything fermented (which included my half of those bottles of wine we’d grown accustomed to consuming with dinner), no caffeine, and on and on—for about three more paragraphs.  


As a couple who habitually dined out 2 or 3 times a week plus brunch on Sundays (one advantage of meeting when we were too old for kids is the increased discretionary spending), this new diet forced us to alter our regular routine, um, considerably.  All this, and my HH was still happy to comply, and even join me as I consumed cooked amaranth and tahini, tamari-marinated tofu, kamut pasta sprinkled with nutritional yeast, kale and arame salad, and every other manner of organic, whole, vegan foodstuff.  


Yes, for a time, life was good in the DDD household.  


After a couple of years of this regime, however, the cracks began to appear.  I detected quiet rumblings of protest, as when I’d serve up my favorite tofu-veggie stir fry in almond-curry sauce:  “What?” my HH would say.  “This, again?” He’d eat it, but he wasn’t happy.   


Soon, he imposed a veto on seaweed (unless, of course, it was wrapped around a hunk of raw eel or salmon at his favorite sushi bar). “It’s actually kinda slimy and gross when it’s marinated like that,” he’d remark of my kale and seaweed salad. Next, he tired of tofu. “That tofu stir-fry was okay at first,” he admitted, “But I think I’m maxed out on tofu for a while.” Before I knew it, he was once again craving caffeine.  Up came the coffee maker from the basement, where it had been relegated for over a year, amid the piles of as-yet unpacked boxes from our previous house-move.  


Almost imperceptibly, more changes took place.  Stealthy, small cartons of half-and-half cream began to make their way back into our fridge. At first, they lay low at the back, behind the cartons of soymilk; later on, they declared their presence boldly, at the very forefront of the shelves. Eventually, there came the final affront: last year, the HH rekindled his mania for meat. No more pasta with veggies and walnuts for dinner, no sir; from now on, he wanted steak.  


Well, what’s a vegan-loving gal to do when her HH suddenly reverts to his Neanderthal, bachelor appetites (for foods, that is)?  These days, most of the time our dinner table is graced with a dual repast: a vegan main course for me, which cheerfully serves double duty as a side for him, nestled next to his hunk of animal protein. I love the guy, and he cooks his own meat, so I can live with it. 

(“Steak ?  Did someone say ‘steak’? But Mum, we think you should be the one to cook it.  Dad never gives us as many leftovers as you do. . . oh.  Sorry to interrupt.”)


This past weekend, however, I decided to whip up a tofu omelette for myself for brunch. I also thought it would be the perfect contribution to Nandita’s  Weekend Breakfast Blogging event, this month hosted by  Rajitha at Hunger Pangs 


I’d been reading about these omelettes ever since coming across Cozy Inside, Joni Marie Newman’s blog for her cookbook of the same name (which I promptly ordered after reading the recipe). I also found a great recipe for a tofu omelette on Fat Free Vegan Kitchen’s page,  which was subsequently extolled by  Don’t Get Mad, Get Vegan  . And Vegan Ronin served up her own version back in 2006.  


omelettesmall.jpg I had tried both the Cozy Inside and Fat Free Vegan Kitchen omelettes and enjoyed them immensely. This morning, however, I was aiming for something a little richer and a little more gussied up, something I could serve to friends as the centerpiece of a brunch buffet.  So, using these three for inspiration, I played with the various elements of the recipes and devised my own concoction.    

An old recipe for a regular, egg-based omelette that had always intrigued me since I first read about it years ago is a sweet version, with an apple-cinnamon filling.  So that the flavors in the base wouldn’t clash with the sweetness of the filling, I decided to make the omelette itself as plain as possible, omitting any strong seasonings such as garlic, paprika, or chopped veggies.    


While cooking it up (and as you’ll see, the process is surprisingly easy), it still felt as if the dish needed something more than just apples to finish it off properly. I remembered a curried cream sauce I’d created to pour over broccoli raab, as a slightly sweet contrast to the bitterness of the greens.  I thought that would be the perfect accesory for this omelette, and stirred some up while the apples cooked.  The final product was a delicious and filling brunch. 


Once everything was completed and plated, I tentatively asked the HH if he’d be willing to taste it.  


Surprise number one:  “Sure,” he said. He took a big forkful. 


Surprise number two:  “This is delicious!” he proclaimed, and then: “Can I have half?”  Well, I’ve never been so happy to share. 


With great enthusiasm, he proceeded to eat it all, and practically lick the knife clean. Perhaps the tofu embargo has come to an end. 


Yep, love never ceases to amaze me. 


Tofu Omelette with Sauteed Apples and Sweet Curry Cream Sauce





11 Responses to “Tofu Omelette with Sauteed Apples and Sweet Curry Sauce”

  1. Romina Says:

    That is a truly neat idea for an omelette! It looks delicious.

  2. Rajitha Says:

    Ricki..loved everything about the post..the write up and the recipe…will be a regular here for sure!

  3. Johanna Says:

    When E and I first got together he tried promite without wincing – since then he has disdained to go near it until just recently – I like to think it is his getting of wisdom but who knows! I am just happy he eats what I cook happily and doesn’t feel the need for meat in the house – despite eating it outside home.

    the omlette looks interesting – I am intrigued by vegan versions of egg dishes but as I don’t like the taste of egg I am always worried it will taste a bit like egg – but will keep it in mind!

  4. Ricki Says:


    Thanks for your comment, and welcome! I found the whole tofu-omelette idea intriguing. I think there are endless possibilities if you’re willing to experiment a little.

    Thanks so much for your positive comment. Please do come back and visit again!

    I have to admit that I’m not familiar with promite–is it like vegemite? As to the omelette, I don’t THINK it tastes too much like egg, but certainly the recipes are all designed to mimic eggs, so it might taste that way to you. The texture isn’t quite the same, I think. . . but I just like it for what it is–a yummy tofu dish.

  5. Romina Says:

    Hi Ricki!
    Thanks so much for your comment as well. =) I really love your blog and have subscribed, your recipes are so yummy sounding!

    For the muffins, you can of course substitute spelt flour! I was thinking of doing the same myself. I’m not too big on sweet muffins (or excessively sweet things in general), so feel free to add more sugar if you feel the need. I find that when there’s fruits in a muffin it always adds the right amount of sweetness anyway.

    I’m surprised at how many Canadian bloggers there are. It’s nice to be able to blog and have people understand the context of what I’m talking about.

    I can’t wait to read your future posts.

  6. Johanna Says:

    promite is like vegemite – but vegemite is a yeast extract and promite is a vegetable and yeast extract – definitely an acquired taste (and harder to get overseas than vegemite!) but a good low fat savoury spread for toast that goes brilliantly with tomatoes or cheese or walnuts or anything

  7. VeggieGirl Says:

    the addition of the apples to the vegan omelette sounds so enticing!! looks great!!

  8. Ricki Says:


    Hmmnn. I’ll have to work up to that one, I think. My only knowledge of vegemite comes via marmite, which my sister was given on a trip to England. She still hasn’t recovered! Perhaps along with the tomatoes, cheese, or walnuts (or all 3!), I’d be willing. . . !

    Yes, it does create a whole different mood from the typical omelettes. If it can be done sweet, I’ll do it! 🙂

  9. Joni Says:

    whoa. now that is an omelette. GORGEOUS!

  10. Sunshinemom Says:

    Is there a substitute for nutritional yeast? We don’t get that here, or can I do this without it and still wind up with the same taste?

  11. […] this ban will also affect other dishes that harbor grains-in-hiding, such as my tofu omelette or fritatta, or even a delectable nut roast (which contains some breadcrumbs and flour).  What the […]

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