Tofu Omelet Recipe - Cooking Index
Tofu Omelet Recipe - Cooking Index
| 12 oz | 340g | Low-fat firm tofu - drained |
| 2 tablespoons | 30ml | Nutritional yeast - (to 3) |
| 1 tablespoon | 15ml | Tahini |
| 1 teaspoon | 5ml | Turmeric |
| 1 tablespoon | 15ml | Tamari or salt |
| 1 tablespoon | 15ml | Safflower oil |
In medium bowl, mash together all ingredients except oil.
In medium skillet, heat oil over medium heat. Spoon batter into skillet and form into an omelet shape. Cook until underside is browned, 2 to 3 minutes. Flip and cook 2 to 3 minutes more. Serve hot.
This recipe yields 1 serving.
Per Serving: 415 Cal; 31g Prot; 26g Total Fat (3 Sat. Fat); 15g Carb.; 0mg Chol; 1113mg Sod.; 7g Fiber.
Variations: For scrambled tofu, simply scramble the batter. If you want a western omelet, stir in cooked diced onion and pepper into batter before cooking.
Source:
Vegetarian Times, January 2001
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