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Tofu Omelet October 29, 2011

Filed under: Recipes & Food Ideas,sugar-free,vegan breakfast — sharonsweets @ 6:43 pm

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.


2 Responses to “Tofu Omelet”

  1. Maria Says:

    Is tumeric necessary? I’ve heard it doesn’t contribute much to flavorings in recipies similar to this. Also, what is tarragon? I’ve never ever heard of it in my life. Please tell me of a substitute for that cause I’m unsure of what it is.

    BTW I discovered you on a cooking show (international) where you made your 55-min-bake cheesecake. Also, where can I buy your cookbook? 🙂

    • sharonsweets Says:

      The turmeric is good for a bit of flavor and a nice color…tarragon is a spice, it is small leaves. You can use oregano, parsley, basil, whatever you like. My book is on Amazon! I also sell it from my site. Thanks so much!!

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