Post Punk Kitchen Forum

Anyone tried turning the vegan brunch omelet into a scramble? Seems like it might mimic eggs with the higher moisture content and chickpea flour. Maybe people have tried this on accident ;)

Attempting it today with done shredded cheezly. I miss scrambled eggs with cheese sometimes.

I was testing the omelet recipe and decided to scramble it up...omg. It's perfect! I think I like this more than regular tofu scramble. Will post a pic later with cheezy scrambled tofu eggs over toast.

Ha, that is such a great idea, yet I probably never would have come up with it. Gotta try this as well!

Isa recommends testing the batter with a tablespoon of it first (to make sure you don't need more water). It was fairly thick, but when I tried to flip the mini omelet I was making, it broke so I decided to scramble it up. The flavor is really eggy and great (you need the black salt for this), but I think it will be even better with some shredded cheezly, some mushrooms and onions and some buttered toast.

I'm really excited about it!

I was thinking of trying this too at some point. Glad it turned out good for you.

That's is a great idea; totally doing this!

I still need to work on the texture of it. I think it might be best to let it cook a bit, as you would the omelet, before "scrambling" it. Otherwise it doesn't have a chunky texture. Just more of a creamy mash. This isn't bad if you add lots of veggies to it, but not totally scramble-like. It seems like I want a combo of the creaminess of the omelet and the chunkiness of a tofu scramble. Either way, the recipe is pretty awesome as a base.

I might try adding additional chickpea flour next time to try and get it more scramble-like.

I added sauteed mushrooms, bell pepper, shallots and cheddar cheezly to the scramble and we ate it with bread and some hot sauce. It was awesome.

I really like the VB omelette recipe! You could try what I've done here & crumble some firm tofu into it... http://magicjelly.com.au/blog/2011/08/v ... -scramble/

Ooh this is a great idea! I've thought about trying it before but I didn't want to waste half of my omelet batter testing it out.

i've done this a million times because i suck at making omelettes and routinely destroy them while trying to flip them over. i'd have bragged about it sooner if i'd known people would be so excited.

I've been thinking about using it as a mini quiche filling, because I think the VB omelets are tastier than any vegan quiche I've ever had. Does anyone think that will work? Has anyone tried it?

I thought of doing that, too. I really like the flavor of it. I think it would need a little more flour to thicken up, but it's worth a try.

hahaha...I did a search and was surprised no one had posted about it since I figured there would be a lot of "my omelet just turned into a scramble!" posts.

I made this tonight and enjoyed it! Adding black salt really made it.

yes chickpea flour helps thicken the omelette, apparently thats what they use to make spanish tortillas de patatas (+potatoes and onions)

Weird idea, but how do you think the batter would hold up in the freezer? It would be cool to thaw some on a weekend and make scrambled eggs and other brunch stuff.

oh that reminds me that I once made scrambled tofu from frozen tofu and the texture made it way better (like, all its water had frozen making "holes" in it and when the ice melted it kind of naturally crumbled)
It was organic tofu from a health store next door (can't remember the brand -home made by them maybe?), anyway a firm-not-too-frim kind.