tofu omelette

[[ recipeID=recipe-8lba5uy6r, title=tofu omelette ]]

1 cup crumbled tofu
½ cup non-dairy milk
3 tablespoons nutritional yeast flakes
3 tablespoons chickpea flour
2 tablespoons tapioca starch or arrowroot powder
½ teaspoon turmeric powder
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon chicken style seasoning
¼ teaspoon sea salt *you can use black himalayan salt if you want egg-like flavor.
1-2 tablespoons oil or plant based butter for frying
1 cup filling of choice: plant based cheese, protein, bell peppers, veggies, etc.

Combine all of the batter ingredients into a blender, and blend until smooth. Sauté your fillings of choice with oil in a large pan. If you would like plant-based cheese, you can freshly add it later directly inside the omelette.Remove fillings from the pan and temporarily place them into a dish. Clean the pan, so that it is ready to use to make the omelette. Turn the heat to medium-low and coat the surface of the pan with plant-based butter or oil. Gingerly pour out some of the omelette batter into the center, until you make a circle that is about 1/4" thick. Cook it until the batter is throughly cooked with a darker color around the edges. This takes about 3-4 minutes. Add in some of the cooked fillings on one side of your omelette. If you would like some plant-based cheese, add it now. After about 30 seconds, use a spatula and lift one side and fold it over. Cook it for about another minute or so, until it has a nice golden crisp. Gently remove it from the pan with a flat spatula onto a serving plate. Optional: Garnish with salsa and chives.

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