If you eat plant-based and have ever tried recreating an omelet, you know it doesn’t always turn out the way you hope. But I’m always up for a challenge, and this rice paper method has been a fun and surprisingly successful way to create a soft, foldable vegan omelet. This version is made with tofu and chickpea flour for structure and protein, seasoned simply, and cooked in a cast iron skillet for the best texture. It’s perfect for brunch or a savory breakfast and easy to cus

Tofu Scramble 1 Block extra firm tofu Seasonings: 1/4 cup nutritional yeast 1 tsp garlic powder 1 tsp onion powder salt and pepper, to...