Tofu Omelet
Ingredients
The omelet
-
1
tablespoon
coconut oil
-
½
cup
silken tofu (firm)
-
¼
cup
soy milk
-
3
tablespoons
nutritional yeast
-
3
tablespoons
arrowroot powder
-
1
tablespoon
Dijon mustard
-
1
clove
garlic (minced)
-
½
teaspoon
sea salt
-
¼
teaspoon
turmeric
-
⅛
teaspoon
freshly ground pepper
The filling
-
½
cup
grated non-dairy cheddar cheese
-
¾
cup
broccoli (finely chopped)
-
¾
cup
mushrooms (sliced)
-
1
cup
baby spinach (packed)
-
½
red or orange pepper
(finely chopped)
Instructions
- Melt coconut oil in a large skillet over medium heat.
- Add chopped pepper and broccoli, sauté for 3 minutes.
- Add mushrooms and cook until tender, then stir in spinach and cook until wilted.
- Remove vegetable mixture from heat and set aside.
- In a food processor, blend tofu, soy milk, nutritional yeast, arrowroot powder, mustard, garlic, sea salt, turmeric, and pepper until smooth.
- Heat a non-stick sauté pan over medium heat and pour in a heaping ⅓ cup of the batter, spreading it into an even circle.
- Cook the omelet until the top is dry, about 4 minutes.
- Loosen the edges of the omelet, reduce heat to medium-low, and add cheese and a portion of the vegetable mixture on one half.
- Fold the omelet over the filling and cook until the cheese melts, about 2 minutes.
- Slide the omelet onto a plate and repeat with remaining batter and fillings.
Nutrition Facts (estimated)
Servings
4 omelets
Calories
193
Total fat
10g
Total carbohydrates
18g
Total protein
10g
Sodium
498mg
Cholesterol
0mg
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