14oz silken tofu, drained
1/4 tsp ground turmeric
1/4 tsp onion powder
1/4 tsp garlic powder
3/4 tsp sea salt
1/4 cup Gluten free flour
1/4 cup water
place tofu, turmeric, onion powder, garlic powder, salt and flour into a blender. Cover and blend adding 1 tbsp of water at a time until smooth(similar to pancake batter)
Heat a non-stick omelette pan, lightly coated with spray over a medium heat
Add 1/3 cup of batter. Swirl to form a thin layer across the pan, cook for 4-5 minutes or until top of omelette is set.
Repeat, spraying the pan each time, with remaining batter
If you are filling your omelette, you will nee to pre-cook your filling ingredients and add them after the first 2 minutes of cooking. I like to add onions, tomatoes and pepper!
Unfilled omelettes will keep in the fridge for 3-4 days.