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denver tofu omelette with green chili

casserole baking dish
big bowl for mixing

2 pounds, ( 2 16oz. containers) of firm tofu (give or take, does not have to be exact)
1/4 cup nutritional yeast
1  1/2 TBL tumeric
3-4 green onions, cut into small pieces
1, baked, completely chilled potato cut into small pieces, or, you can use frozen hash browns
2 TBL southwest seasoning (I used Mrs. Dash lime fiesta)
1/2 cup TVP (soy protein) bacos, or, vegan bacon analogue
4 oz. vegan cheese (I used Daiya cheddar)
1 tsp black pepper
2 tsp oregano
salt, to taste
Method:  Preheat oven to 375 degrees
place all ingredients into big mixing bowl, except for the topping sauce, and combine with your hands until very firm, well mixed and set-up.
press mixture into casserole dish, press down firm, and place in oven until edges are brown and cooked thoroughly.  approx. 40 minutes.
place on serving plate or bowl and top with colorado green chili.  
store in refrigerator and reheat for later use.

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