Tofu Omelette

serves 3


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

  1. 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)

  2. Heat a non-stick omelette pan, lightly coated with spray over a medium heat

  3. 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.

  4. Serve

  5. 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.

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