In my pre-vegan youth, my favorite thing to make was a 3 egg mushroom and cheese omelette. Since going vegan I can't say that I miss this dish in any real way but out of nostalgia I thought I'd whip up a vegan version. Thanks to the great improvements in commercial vegan cheeses in recent years, this satisfied every one of my tastebuds. 

Makes 1 very filling omelette

10 oz of extra firm tofu, pressed and drained

1/4 cup water

2 Tbsp nutritional yeast

1/2 tsp ground cumin

1/2 tsp salt (more to taste)

1/4 tsp turmeric

Filling:

3 slices of vegan American Cheese (recommend Follow Your Heart)

1/3 cup sautéed mushrooms 

Press and drain the tofu to remove most of the excess water. If you don't have a tofu press just put the tofu on a clean dish towel top with a second towel and then place a heavy book on top to press out the excess water. Crumble the tofu in a blender or food processor.

Add the water, nutritional yeast, cumin, salt and turmeric to the blender or food processor and blend until smooth. The mixture will be thick.

Heat a nonstick skillet over medium-low heat. Add the oil and spread it around the skillet to heat it up a bit before adding the blended tofu.

Add the tofu mixture to the skillet and spread it evenly. Cover with a lid or foil and cook over medium low heat for 6 minutes. Uncover and cook for an additional 6 minutes.

Cut the cheese slices in half and put two of them on half of the omelette then spread most of the mushrooms on top of the cheese (retaining some for top), put two more slices of cheese on top of the mushrooms.

Carefully fold the omelette onto itself and then top it with the remaining slices of cheese and mushrooms. Cover the skillet again and cook for three more minutes over medium low heat to melt the cheese.

Gently slide the omelette onto a plate and serve with a side of fruit.

Nutritional information: Per serving 440 cal., 27 g fat, 27 g protein