Tofu Omelet {sort of}

I've hesitated to post this recipe for two reasons. The first being that the picture of the end result is less than desirable, and second, it didn't quite turn out perfect. But I finally came to my senses and told myself that my readers know that I'm not perfect and so why would I try to hide it? Honestly, the blog world could definitely use a little more reality so here is my contribution!

We all know that the standard copout for any restaurant wanting to offer a vegetarian friendly brunch item  is to go with the standard Tofu Scramble. I highly dislike this as it's super easy to make a delicious scramble in the contorts of your own home. So why would I pay for it? Anyhow, I try to avoid going that route, which is why I love going to Organic Grill. They're one of the only places in the city {that I know of} that offer a tofu omelet! Plus it's delicious too. So one Sunday morning, when I got out the tofu to make yet again another scramble, I thought i'd be all adventurous and try my hand at an omelet. Here's how it went down.

What you need:

1 package of firm or extra firm tofu
1 tablespoon of ground flaxseeds
2 tablesppon olive oil
1 tsp cumin
1 tablespoon tumeric
salt & pepper

fillings:
1/2 cup sautéed kale
1/4 cup tomatoes, chopped
1/2 cup daiya cheese- shredded
1 tofurkey sausage, grilled
anything else you want in your omelet! (mushrooms, avocado, olives, broccoli, spinach, etc.)


What you do:

1. Start by pressing your tofu with a cotton napkin or paper towel to remove excess water. Then proceed to grating your tofu in a big bowl {yes, with a cheese grater!}.
2. Mix the ground flaxseeds with water in a small ramekin, then add to tofu. This will act as a binding agent.
3. Season your tofu however you like it. I use turmeric, a little cumin, sometimes curry powder, and salt & pepper.
4. On a non-stick pan on medium heat, lightly oil,  and then place the tofu mixture once heated. Pat it down with a spatula until its evenly flat. Cook for 4-5 minutes.
5. Add your fillings to one side of the tofu, and gently fold over to cover. **Now this was extremely tricky and didn't really work unless I had two spatulas. A pancake flipper would've been great! Make sure that the tofu has browned a little & has made a small crust before flipping over.
6. Wait another 2 minutes before removing from pan to plate.

* As I mentioned, this was my first time ever trying to make a tofu omelet. If anyone has any tips on how to make it not stick to the pan, but get a sufficient "crust" to make it flippable, i'd love to hear some suggestions!