Vegan Omelette

Photo: Leyla Hur

Ingredients

1/2 packet Mori-nu soft tofu

1 tablespoon coconut milk (or cream- you can also replace with soy milk)<

1 tablespoon almond powder toasted*

1/4 teaspoon mushroom flavouring granules*

1 tablespoon cornstarch

1 teaspoon light sesame oil

1/8 teaspoon turmeric powder

1 tablespoon onions, diced finely

1/4 tomato, diced

2 button mushrooms, diced

2 tablespoons (or ⅛) green bell pepper, diced

1/8 teaspoon mushroom flavouring granules

Preparation

In a dry pan, toast the almond powder with the mushroom flavouring granules (or if you can't find this, use vegetable bouillon). Be very watchful when toasting the almond powder (stir frequently) as it will toast very fast. Once golden brown, remove immediately from the hot pan.

In the same pan, pour 1 tsp vegetable oil (or olive oil) and fry the onions, tomatoes, mushrooms, and bell peppers. Add 1/8 tsp mushroom flavouring granules and fry until cooked through. Set aside.

I use my Magic Bullet blender, but you can also use in a regular blender or a hand-held bar-mix blender; blend together tofu, almond powder, coconut milk, sesame oil, and turmeric until a very smooth "smoothie" consistency.

In a very hot, oiled pan pour the tofu mix. Start in the middle of the pan and pour out in a continual circle until the pan bottom is completely covered. Cook on HIGH heat until the edges start cooking, then reduce the

Temperature to LOW and cook until the middle is cooked through.

Add the cooked vegetables on one half side of the omelette. Gently fold the other half over. Gently turn the omelette over and cook on the other side for a couple of minutes, then gently slide out onto a plate.

If you don't wish to use almond powder and mushroom flavouring granules, replace with nutritional yeast.