Monday, April 23, 2007

Omelet Update

I made this again today, this time with spinach and topped with Tofu Feta...

Spinach Tofu Omelet with Easy Tofu Feta

Here is the exact measures for the recipe:

Spinach Tofu Omelet (makes 4 - 8" omelets)
1 package extra firm tofu, drained and pressed*
1/4 cup chickpea flour*
1 cup rice or soy milk*
1 15 oz can of spinach, drained
1/2 cup nutritional yeast*
1 tsp basil
1 tsp turmeric*
1 tsp garlic powder
salt and pepper to taste
olive oil for frying

Crumble tofu into a medium to large size bowl. Add soy milk. Blend to the consistency of yogurt with a handheld immersion blender. (I suppose you could also do this in a regular blender or a food processor.) Add all of the other ingredients and mix well. Heat a frying pan on medium high heat. (I use an 8" pan to make a perfectly round 8" omelet) with about 2 tbsp of olive oil. Add the omelet batter and smooth out to about 1/2" thick. Fry until the edges are golden and crispy, and the omelet moves around as one unit when you shake the pan. Flip. (Flipping is tricky. I have no flipping skills, so I slide it out of the pan onto a plate, cooked side down, then put the pan on top of the plate, and flip the uncooked side of the omelet back into the pan.) Cook the other side for about 5 minutes.

*These are the main ingredients for the batter...from here you can probably add just about ANYTHING you want to your omelet.
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All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, and remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni