Tofu Omelette

Savory, crispy edged, soft centered tofu omelette. Serve as is or add sautéed veggies and or cheese to the middle.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Drain but do not press the tofu. Cut into cubes for easy blending. Add all ingredients to blender. Blend until you have a smooth batter. You want a consistency of pancake batter. Add splash of milk a bit at a time if too thick.

Step 2

Heat skillet to medium heat. Add oil to coat. Turn heat to medium low to low depending on how hot your burner is. You want a temperature that will brown but not burn.

Step 3

Add batter, spreading it a bit until you have a 9 ‘’ circle. You want a thickness of 1/2 ‘’. Cover skillet with a lid and allow to cook until the center is almost dry. Check to see if the underside has browned. Flip when it holds nicely together.

Step 4

Cover with lid and cook the opposite side. When it has browned you may add filling to half of the omelette and fold over. If adding vegan cheese, cover the pan again and allow cheese to melt, turning heat down if needed. Enjoy!

Step 5

If cooking for one, save the rest of the batter in the refrigerator and scoop out and cook as needed. The batter will thicken some as it chills but will spread easily once you add to a hot skillet.