TOFU OMELET
Blend in a blender until creamy:
Add and blend well:
Add slowly while still blending:
Pour the desired amount of batter onto a nonstick griddle or skillet coated with cooking spray. Cover and cook on medium heat about 10 minutes, until lightly golden.
Place filling on top of omelet if desired, such as sliced olives, chopped fresh tomato, chopped pepper, or grated Mockzarella Cheese. Cook another 10 minutes, until side is done.
Fold in half and sprinkle grated Mockzarella Cheese on top. Cover and cook 1 more minute to melt “cheese”. Serve warm.
For a plain “cheese” omelet, when cooked on both sides grate Mockzarella Cheese on top, double it over, and sprinkle with more grated Mockzarella. Cover and cook 1 more minute to melt “cheese”. Serve warm.
(Taken from the cookbook “Vegan Delight”)
Blend in a blender until creamy:
- ½ cup cashews (boiled and rinsed before using)
- ½ cup water
Add and blend well:
- 1 cup of water
- ½ tsp. salt
- ¼ tsp. garlic powder
- 2 T. Mock Chicken Seasoning (p. 36)
- 1/8 tsp. turmeric
- ½ cup brown rice flour
- 1 tsp. onion powder
Add slowly while still blending:
- 1 cup fresh water-packed tofu, crumbled
Pour the desired amount of batter onto a nonstick griddle or skillet coated with cooking spray. Cover and cook on medium heat about 10 minutes, until lightly golden.
Place filling on top of omelet if desired, such as sliced olives, chopped fresh tomato, chopped pepper, or grated Mockzarella Cheese. Cook another 10 minutes, until side is done.
Fold in half and sprinkle grated Mockzarella Cheese on top. Cover and cook 1 more minute to melt “cheese”. Serve warm.
For a plain “cheese” omelet, when cooked on both sides grate Mockzarella Cheese on top, double it over, and sprinkle with more grated Mockzarella. Cover and cook 1 more minute to melt “cheese”. Serve warm.
(Taken from the cookbook “Vegan Delight”)