Breakfast Week 12 - Tofu Omelets
KCSwigart
Posts: 67
What You'll Need:
2 cloves garlic
1-14 oz. package silken tofu, lightly drained (not the vacuum packed kind)
2 tbsp. nutritional yeast
2 tbsp. olive oil
1/2 tsp. turmeric
1 tsp. fine black salt
1/2 cup chickpea flower
1 tbsp. arrowroot or cornstarch
What You'll Need to Do:
Chop up garlic in food processor. Add tofu, nutritional yeast, olive oil, turmeric, and salt. Puree until smooth. Add the chickpea flower and arrowroot/cornstarch and puree again, for about 10 seconds, until combined. Make sure to scrape down the sides so that everything is blended.
Pre-heat a large, non-stick skillet, over medium-high heat. Lightly grease with cooking spray or a very thin layer of oil.
In 1/2 cup measurements, pour omelet batter into skillet. Use the back of a spoon or rubber spatula to spread the batter out into about 6-inch circles. Be gentle when spreading it out and fill any holes there may be. Let cook for about 3 to 5 minutes before flipping. The top of the omelet should be dry and become a dull matte yellow when ready to flip. Flip omelet and cook for about a minute on the other side. Keep warm on a plate covered with tin foil as you make the remaining omelets.
Stuff omelet with filling of your choice (spinach, mushrooms, asparagus, tomatoes, peppers, broccoli) and then fold over.
Enjoy!
2 cloves garlic
1-14 oz. package silken tofu, lightly drained (not the vacuum packed kind)
2 tbsp. nutritional yeast
2 tbsp. olive oil
1/2 tsp. turmeric
1 tsp. fine black salt
1/2 cup chickpea flower
1 tbsp. arrowroot or cornstarch
What You'll Need to Do:
Chop up garlic in food processor. Add tofu, nutritional yeast, olive oil, turmeric, and salt. Puree until smooth. Add the chickpea flower and arrowroot/cornstarch and puree again, for about 10 seconds, until combined. Make sure to scrape down the sides so that everything is blended.
Pre-heat a large, non-stick skillet, over medium-high heat. Lightly grease with cooking spray or a very thin layer of oil.
In 1/2 cup measurements, pour omelet batter into skillet. Use the back of a spoon or rubber spatula to spread the batter out into about 6-inch circles. Be gentle when spreading it out and fill any holes there may be. Let cook for about 3 to 5 minutes before flipping. The top of the omelet should be dry and become a dull matte yellow when ready to flip. Flip omelet and cook for about a minute on the other side. Keep warm on a plate covered with tin foil as you make the remaining omelets.
Stuff omelet with filling of your choice (spinach, mushrooms, asparagus, tomatoes, peppers, broccoli) and then fold over.
Enjoy!
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