This is for one (smallish) serving
1/4 c. marinated tofu, crumbled
1/4 c. cooked quinoa, "solidified" in the fridge-- I think the dense texture of the chilled quinoa helped make this work
dash of tamari or Braggs
dash of nutritional yeast
1/2 c. sprouts, or any (cooked or diced raw) veggies of your choice.
Press the quinoa and tofu together. Heat the oiled pan. Put the tofu-quinoa mixture in. Once it's heated and begins to brown just slightly, add the Braggs and the nutritional yeast, and mix so they are distributed. Press the tofu-quinoa "egg" flat into the pan so that it browns and forms an "omelet" shape. If you are fancy, loosen it with a spatula and flip it. I am not fancy and omitted this step. I added the sprouts and put a lid on the pan for a moment, to briefly steam them.
It was super delish, and since it tasted like eggs, I ate it with brown sauce. Yum.
I could see adding egg replacer, etc. I've never mastered the use of egg replacer, but it might make for a bigger, more solid "omelet" that could actually be folded over.
x-posted to vegancooking and my own journal.