Tofu Omlelet . . . .

I used this recipe and made wraps. I am going to post as omelet - but we used the tofu, veggie strips and made a breakfast wrap. I made enough for a few more days..... thinking a wrap tomorrow with the tofu, spinach, mushrooms. onion, kalamata olives and a splash of greek dressing.....

2 cloves garlic
1 pound silken tofu - drained
3 T nutritional yeast
2 T olive oil
1/2 tsp tumeric
1/2 tsp tsp black pepper
1 tsp salt
1/4 tsp onion powder
1 T tahini 
1/2 c chickpea flour
1 T arrowroot


1. Blend garlic, tofu yeast, olive oil and spices in a food processor until smooth.
2. Add chickpea flour and arrowroot - puree, scraping down sides, until blended.
3.Preheat a nonstick pan over medium heat. Spray with a thin coat of olive oil.
4. Pour 1/2 c of batter into the pan. GENTLY spread with a spatula until about 6 inches circle. 
5. Let the batter cook for about 5 minutes. The top will become a darker matte yellow. Flip and cook for about 2 minutes. Remove from pan.


NOW - you can serve this as an omelet with the filling of your choice, as a wrap - be creative. Think VEGGIES! Enjoy.


NOTE: IT IS SUGGESTED TO USE KALA NAMAK - AN INDIA SALT. I DID NOT HAVE THIS ON HAND, SO I USED REGULAR SALT. I DID ORDER SOME AS THE SALT ADDS A FLAVOR SIMILAR TO EGG YOLKS... MIGHT BE WORTH A TRY!!