Holiday Brunch-Worthy: Tofu Omelet with Pesto, Caramelized Onions and Mushrooms

November 29, 2008



Now, I realize I promised a light and not-too-filling recipe today, but before we get to that, I must share something very rich and decadent and–because I ate most of it in one sitting–rather filling: the Peppermint Ritter Sport bar I won (a while ago, now) in Amey’s contest!


I received the bar in the mail a couple of weeks ago, and was thrilled to rip open the envelope and find that it reached me in perfect condition–all the way from California! While a couple of the squares had broken apart, the smooth, white, minty filling remained enclosed in the chocolate and every piece was perfectly edible.  And believe me, eat it I did (well, I shared–just a wee bit–with the HH). 


I also loved that the entire wrapper was in German!  Here in Toronto, anyway, the Ritter Sports we get have multiple languages on the wrappers, including French and English.  It made Amey’s seem much more authentic.  Thanks so much, Amey!  It’s always so exciting to get something fun in the mail, and that bar is a definite new favorite.  (Wow, I think I’m a little overwhelmed with all the goodies I’ve received in the mail from other bloggers these past few months!  Have I mentioned lately that you guys are THE BEST??!)

And after dessert. . . . breakfast!

A couple of weeks ago, I went out for brunch with my friend PR Queen to celebrate both our birthdays, which are a month apart. (Yes, this really was the birthday that refused to surrender!)

In any case, we went to an upscale vegan resto called Fressen, where the food is stellar (and the prices are equally astronomical). I relished my fresh beet, apple and carrot juice; salad of baby greens and balsamic-dijon dressing; and stuffed tofu omelet.  But I just couldn’t see myself going there on a regular basis, mostly because (a) it’s right in the heart of the Queen West area of Toronto, just a minim too trendy, too grungy and too crowded for my taste; (b) Queen West is right in the heart of the general downtown in Toronto, a 35-minute drive away at the best of times, but more like an hour-plus when there’s traffic; (c) the prices there are, as I mentioned, bordering on the stratosphere; and (d) if I kept eating brunch there on a regular basis, I’d be denying myself the challenge of re-creating the same brunch at home.  Which, because I’m just wacky that way, I endeavored to do the very next weekend.

First, I suppose I should pause here to admit that, for most of my life, I have been severely Ovule-Challenged.  Whether soft boiled, sunny-side up, over easy, or any other way, I never did master egg cooking skills.  And omelets add yet another layer of difficulty: the perfect (egg) omelet is meant to be uniformly puffy and light, all in one piece, possessing a slightly gooey interior that I’ve always found rather gag-inducing. Even when the HH and I were first together and I attempted omelets on a regular basis, my egg oeuvres (or would that be oeufres?) would invariably crack and split and wilt like leaves on my sorely neglected ficus plant every time I tried to flip them, resulting in breakage and a pan housing three or four large, ragged-edge slabs of egg, sprawled at odd angles. I’d end up stirring the mixture furiously, ultimately transforming it into a semi-scramble and calling it frittata.  It wasn’t long before the HH took over omelet duty.  He’s never had a problem whipping one up (literally); and, to this day, he cooks an omelet for himself almost every Sunday. 

I assumed I’d have more success re-creating that tofu-based Fressen beauty (even though my first attempt at a tofu omelet also lacked that airy, pillowy texture, despite its wonderful flavor). What I loved about the Fressen version was how it seemed both moist and fluffy at the same time; while clearly cooked and browned on the outside, the inside remained soft, creamy, and light as custard. Stuffed with a succulent, rich filling of pesto, caramelized leek and mushrooms, it was a vision to behold: golden and crisp on the outside; vibrant green, tan and walnut-brown on the inside.  And the flavor!  The perfect edible mixture of woodsy, grassy, and airy. I wanted more!  

Given its ultra-light texture, I surmised that the omelet included silken tofu along with the firm. I’d already mastered pesto during the summer when my experimental home-grown basil flourished so remarkably; and while we didn’t have leeks in the fridge, we did have an abundance of onions, which served as a servicable replacement.

I created the omelet base by adapting the generic recipe in Joni Marie Newman’s  Cozy Inside, with several adjustments and additions.  I used home-made pesto, but you could just as well use store-bought.  The rest of it comes together in a flash. 

While the result wasn’t quite as fluffy as I’d hoped it would be, this did render a reasonable facsimile of the original.  Great for a brunch at home after a holiday feast, and an especially tasty way to economize and avoid those sky-high restaurant bills 🙂 .

Given the cilantro-based pesto filling, I thought this would be a good submission to Weekend Herb Blogging, the event run by Haalo over at Cook (Almost) Anything Once, and this week hosted by Scott over at Real Epicurean.

Tofu Omelet with Pesto, Caramelized Onions and Mushrooms



You can use any tofu-based omelet recipe you choose for this recipe.  While this one tastes great and the flavors are beautifully complemented by the filling, it is very fragile and breaks easily.  A more sturdy recipe is this one; or use a version of your own.





31 Responses to “Holiday Brunch-Worthy: Tofu Omelet with Pesto, Caramelized Onions and Mushrooms”

  1. shellyfish Says:

    Ovule-challenged? You’re a riot, Ms. Ricki!
    Ritter Sport bars are the best, but I try not to buy them, because then I eat them. Very Cartisian of me, non?
    I do miss omlettes – I always thought eggs were gross, even as a kid, but there is something so comfort foody about brunchy egg dishes. This sounds like a good Sunday morning breakfast!

  2. VeggieGirl Says:

    Fabulous brunch fare!!

    SCORE on winning that bar!! Yum!!

  3. Jes Says:

    Oh my! That recipe looks divine! I haven’t tried a vegan omelet yet (I was superb at egg omelets, I must admit), but this one makes me want to try post haste!

  4. Holy Mother of all that is good and pure!! I’m not a fan of silken tofu, but for this beauty, I’ll give it another try!

    Ovule-Challenged. You crack me up!

  5. Shelby Says:

    What a great omelet! I’ve tried many times to make an omelet that doesn’t fall apart and I always fail. This one looks very sturdy…not to mention delicious!

  6. melody Says:

    Looks and sounds delicious.. I haven’t made an omelet in quite a while and mine never turned out great…

  7. Johanna Says:

    Wow that sounds good! Exacty the sort of filling would choose. I share your lack of egg skills! The idea of boiling an egg or flipping an omelette is intimidating but I did manage to fly an egg for E because I had promised to make a St Andrew’s Day brunch today. But one of these days I’d love to try a tofu omelette just like this

  8. Diann Says:

    A pesto omelet sounds so wonderful. Even though I don’t eat tofu, I have a certain son who will go crazy for this!

  9. mihl Says:

    OMG, that omelet looks so fantastic!
    Every time I see a ritter sports bar on a foreign blog, it puts a smile on my face.

  10. Astra Libris Says:

    Your omelet is gorgeous!! I love how you seized the challenge of recreating a restaurant recipe – and yours is so beautiful, I’m sure it’s even better than the original!

  11. so tempting! that looks wonderful.

  12. Judy Says:

    Another person who hasn’t tried a tofu omlette yet . . . but that definitely looks tempting.

  13. Courtney Says:

    Wow…I have always wanted to try making a tofu omelet, but I have always been too intimidated. It sounds complicated and I have read about so many tofu omelet disasters on various blogs! But your photo has me drooling and I think your recipe is the one I am *finally* going to try…yum!


  14. Georgia Says:

    oh that looks sooo good.Omelettes are one thing I miss – i have yet to find a good sub – i will be trying this!!!

  15. Brandi Says:

    Ummmm, can we say DELICIOUSNESS?! That is on my To-Eat-List for this winter break!!! Thank you!

  16. Megan Says:

    Man, that chocolate looks good. I want some!

  17. Ricki Says:

    Glad I could make you smile! And yes, I buy, therefore I eat, as well. Time to stop buying! But I sure enjoyed the mailed-to-me one. 🙂

    Glad I could “crack” you up (even without eggs)–har har!!

    I guess appearances are deceiving! I put a warning on the recipe that this is a VERY fragile omelet–2 out of the 3 I made did break–but it firmed up quite a bit by the next day, so maybe they should be made a day ahead! 😉

    You SHOULD be proud of those Ritter Sports–they are awesome!

    I can understand why tofu omelets are disasters sometimes. . . it’s a tricky thing to master, but it’s so much fun when it works out.

    Just a word of caution: it may LOOK like an eggie omelet, but the taste is definitely different. Good, but different.

  18. Liz Says:

    Pesto, carmelized onions and mushrooms — what a great combo! So great, in fact, that my mouth is now watering.

    And the chocolate looks amazing! I’ll have to try that kind. Yum.

    Great post Ricki!

  19. Lisa Says:

    I just have to try this filling with an egg omelet. Your pictures are so inviting and here I am, looking at your food blog, waiting for dinner. I’m famished now.

  20. Lisa Says:

    This sounds wonderful! It combines some of my favorite flavors with so many nutritional boosts. What’s more you make it look so gorgeous! I really need to try this…

  21. Sharon Says:

    Great recipe! I am a big fan of tofu!

    And oh yes, completely agree that the chocolate is way more authentic.

  22. BitterSweet Says:

    Oh man, I have a serious weakness for anything mint and chocolate… Looks like one amazing candy bar!

    And while I’ve never made a tofu omelet, this sounds like a recipe that must be tried, asap.

  23. Your omelette looks incredible! The combination of pesto, mushrooms, and onions has got to be amazing.

  24. ttfn300 Says:

    holy cow, that looks like what i want on my plate for breakfast. right now! too bad i don’t have any mushrooms around 😉

  25. Halie Says:

    Your tofu omelet certainly looks amazing! I think you’ve convinced me to try it!

    I was surprisingly good at making egg omelets, I was really bad at other types of egg dishes (even scrambled!) but one day I tried an omelet and the result was much better than what I expected of myself! Hopefully I am as good at making Tofu Omelets!

  26. catms916 Says:

    What a delicious looking omelet – I would’ve never guessed that it was vegan by looking at it! I’ve never attempted a vegan omelet, but perhaps next time I will make my rugular omelet with a bit of marinated tofu in it for extra flavor and protein!

  27. My husband and I fondly remember omelettes we had during our Saturday morning brunches on the beach while living in California. I’ve tried to recreate a vegan omelette a couple of times with out a whole lot of success. I am printing out this recipe right now. Can’t wait to try it!

  28. Lucy Says:

    Well, I thought, momentarily, that it WAS an omelette of the egg kind.

    A fragile tofu omelette (it’s a tricky word that…always looks wrong) must indeed replicate that fluff-iness I love. Shall give it a burl.

    Queen West sounds like Fitzroy down here. All the too-cool-for-school crowd…of which I most definitely no longer a member..

  29. Bethany Says:

    wow, looks amazing. thanks for sharing. bfast food is my all time favorite food. I’ll let you know when I try it. YUM!

  30. Vegyogini Says:

    I call the peppermint Ritter Sport bars “vegan crack,” but really, they’re “Vegyogini crack.” I absolutely love them! It was so sweet of Amey to share with you.

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