Vegan Tofu Omelette

Ingredients:   – 16 ounces silken tofu drained – ½ cup brown rice flour or chickpea flour – ¼ cup nutritional yeast – 2 tablespoons tapioca flour – ½ teaspoon turmeric

Ingredients:   – 16 ounces silken tofu drained – ½ cup brown rice flour or chickpea flour – ¼ cup nutritional yeast – 2 tablespoons tapioca flour – ½ teaspoon turmeric

Ingredients:   – ½ teaspoon onion powder – 1 teaspoon white miso paste – Salt and pepper – 1 tablespoon vegan butter

Ingredients:   – ½ teaspoon onion powder – 1 teaspoon white miso paste – Salt and pepper – 1 tablespoon vegan butter

 Mix all of the ingredients except vegan butter in a food processor until creamy. Heat an 8" skillet on medium heat. Add 1 teaspoon vegan butter and cook until melted, coating the entire pan.

 Mix all of the ingredients except vegan butter in a food processor until creamy. Heat an 8" skillet on medium heat. Add 1 teaspoon vegan butter and cook until melted, coating the entire pan.

 Pour ⅓ of the batter into the skillet, spreading it out to ⅛"-¼" thick and 7 ½" wide. Use the back of a spoon to spread the batter. Cook the tofu omelette on medium heat until cooked through.

 Pour ⅓ of the batter into the skillet, spreading it out to ⅛"-¼" thick and 7 ½" wide. Use the back of a spoon to spread the batter. Cook the tofu omelette on medium heat until cooked through.

 (As long as you cook it on medium heat you shouldn't need to flip it.) Repeat with the rest of the batter, making 2 more tofu omelettes. Top with cooked veggies.

 (As long as you cook it on medium heat you shouldn't need to flip it.) Repeat with the rest of the batter, making 2 more tofu omelettes. Top with cooked veggies.

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