Yield: 1 omelet
1/2 cup silken tofu
1/3 cup all-purpose flour
1/3 cup water
1 clove garlic, chopped roughly
1/4 teaspoon salt (or to taste)
1/8 teaspoon pepper (or to taste)
1/4 teaspoon dried basil
1/4 teaspoon dried tarragon
1/16 teaspoon turmeric
Oil for frying
Blend all of the ingredients in a food processor or blender until mostly smooth, but some texture remains, no longer than thirty seconds. The batter will be thick.
Coat an 8-inch sauté pan with 1-2 teaspoons olive oil or spray with oil. Place the batter on the pan, spreading it out as much as possible. Cook on medium-high heat for about 4 minutes on each side, or until golden brown. Double the recipe to make a large omelet in a large sauté pan. You can sprinkle mushrooms, onions, shredded vegan cheese, or your favorite toppings on top as you cook the first side.
