Tofu Omelette

Name: Tofu Omelette
Yield: Serves 2
Ingredients: Mushroom: fry 50 g (2 oz) sliced button mushrooms in 1 tbsp vegan butter or olive oil for 2–3 minutes, or until tender.; 2 tbsp light olive oil; 1 tbsp cornflour (cornstarch); 4 tbsp chickpea (gram) flour; Cheese: some ‘Melting Cheese’ slices, 3–4 spoonfuls of ‘Cheese’ Sauce, or a little vegan ‘Parmesan’.; Fresh herbs: add 2–3 tbsp chopped fresh herbs of your choice: parsley, chives, tarragon, dill.; 2 tbsp nutritional yeast; ½ tsp ground turmeric; 1–2 tbsp light olive oil or Vegan Butter (Homemade, or store-bought); 225 g (8 oz) silken tofu, iquid discarded but not fully drained; 2 garlic cloves, crushed; sea salt and freshly ground black pepper, to taste; Spinach: add a few spoonfuls of cooked spinach leaves.; Asparagus: lightly steam a small handful of tender asparagus tips for 4–5 minutes in a little water in a pan, or in the microwave, until just tender.; 1 tsp Himalayan black salt (kala namak), or to taste (optional)

Preparation info

Serves
2

Difficulty
Easy

Appears in

Rose Elliot's Complete Vegan

By Rose Elliot

Published 2019

About

Ingredients

225 g (8 oz) silken tofu, iquid discarded but not fully drained
2 garlic cloves

Method

Put the tofu into a food processor or a mixing bowl and add all the other ingredients. You can go easy on the black salt or omit it if you are not sure you will like it. Alternatively, add it gradually, tasting, once the mixture is blended.

Process or mix well until you have a beautifully smooth, pale golden mixture. If it seems very thick, mix in 1 tablespoon water – you want a texture