Vegan Tofu Omelets

Ingredients

• 1 package (14oz) firm tofu
• ½ cup unsweetened, plain almond milk
• 1 tbsp besan flour
• 1 tsp yellow miso
• ¼ tsp turmeric
• ¼ tsp paprika or smoked paprika
• 1 tbsp Bragg’s Liquid Aminos
• 1 tbsp cooking oil
• Dash kala namak aka “black salt” (Optional! This will give the omelet that sulfuric “eggy” taste.)
• Fillings of choice (baby spinach, grilled veggies, mushrooms, etc.)

Tools

• Blender or food processor
• Non-stick Skillet
• Silicone Spatula

Directions

Combine all ingredients in blender or food processor. Blend until smooth. Pour a portion of the tofu mixture into a preheated skillet, greased with a little oil or margarine, or sprayed with non-stick cooking spray. Spread mixture evenly with spatula or the back of a spoon. Cook for 3-5 minutes, gently moving the sides of the omelet away from the pan every so often to prevent sticking. Add fillings of choice (our favorite is baby spinach and kalamata olives). Fold omelet in half and carefully slide onto plate. Repeat with the rest of the mixture, greasing pan in between each omelet.

Makes 3-4

- Acooba

Related Recipes: Potato Omelets, Cottage Style Scrambled Tofu.

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