Homemade Meals

  This is a vegan version of an omelet. It is probably one of my favorite breakfasts- s o yummy and healthy. It has a rich flavor from oregano, thyme, red pepper flakes and capers. It is served with sourdough bread. The original recipe is from the Fiber Fueled cookbook. Ingredients  (for 1 Serving) : 1 tablespoon vegetable broth or water 1 tablespoon olive oil 1 scallion (you can also use onion), thinly sliced 5-6 cherry tomatoes  ¼ teaspoon crushed red pepper flakes, plus more to taste (optional) ½ teaspoon dried thyme ½ teaspoon dried oregano 1/2 pack extra-firm tofu (6oz), drained 1 tablespoon capers, drained 5-6 kalamata olives Seasoning (to taste): Ground turmeric, Salt, Freshly ground black pepper Fresh parsley or cilantro for serving Instructions: 1. In a large skillet over medium heat, combine the vegetable broth and olive oil. Add the scallion, tomato, red pepper flakes, thyme, and oregano. Sauté for about 5 minutes, until the vegetables are softened.  2. Use a spatula