Vegan Nomelette

In an effort to eat less toast for both breakfast and lunch on busy days I’ve been cooking up batches of rice and today made what I’m christening a Vegan Nomelette. It was delicious and so simple to make for lunch, using leftovers and bits of fridge detritus.

Here, in the simplest of terms is what I did fifteen minutes ago prior to hoovering up the dish in a ‘nom nom nom’ fashion. It wasn’t pretty, it was, however, tasty and vegan.

This should make enough for two, or a greedy me.

You Will Need/Want

• 1 tbsp olive oil
• 1/3 of a packet of firm tofu
• 1/4 cup precooked brown rice
• 1 small leek or half a large leek, thinly chopped
• 1/2 small red pepper chopped into small pieces
• 3 or 4 small mushrooms
• half a tomato, finely chopped
• A smattering of Daiya (measuring? pah!)
• Salt, pepper, basil and a dash of hot sauce if desired

The Method

• Dump oil into a largeish`frying pan and, while it’s heating, squish up your tofu in the packet until it’s nice and crumbly.
• Once your oil’s nicely warmed throw in the crumbled tofu and shake it around to get it nice and evenly spread. Fry it for a few minutes then add in your mushroom, leeks, peppers and whatever other fridge remnants you’ve ‘mustard’ up (mustard would be really good in this I think…).
• Dump in your rice and stir everything up so it’s a big ol’ mess. Add the tomato and the salt, basil, pepper, and a tablespoon of nooch if you have it (if you don’t, you need to sort that situation out).
• After three or four minutes sprinkle the Daiya over the top and stir stir stir before it all melts so as to evenly distribute the glorious gooey goodness.
• Wait for the cheese to melt and start smushing everything together to form a vague flat omelette shape. Skillfully dump this onto your plate and impress all your friends, or your dog in my case.
• Nom.

The above vague pretence of a recipe is a great lunch for a busy vegan who wants something gluten-free and filling with sustained energy release. The brown rice is low on the glycaemic index and so won’t cause a sudden spike in blood sugar and then an afternoon crash and neeeeeeed for coffee and vegan cupcakes (that’s just a desire, not a necessity, sorry to break it to you). Brown rice and tofu are also great for protein and, along with those mushrooms and the nooch will give you B vitamins, chromium, magnesium and calcium.

The Daiya is a great source of deliciousness, which is important in food as it makes you want to eat it. Consider such things an absorption optimiser – without them you might not want to just eat a bowl of rice and tofu and, therefore, would miss out on those nutrients.

A Vegan Nomelette, simple, tasty, vegan, gluten-free and easy to customise from your fridge graveyard.

Tagged as: dairy-free, Daiya, gluten-free, nutrition, recipe, recipes, sugar-free, tofu scramble, wholefood

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