Tofu Silken Omelet

 

(2 serving)    

6 ounces (1/2 package) frozen Silken tofu (thawed)
1/3 cup soy milk
1 Tbsp brown rice flour
1 Tbsp tapioca flour
1/8 teaspoon turmeric
salt to taste
1/2 tsp garlic powder

1/2 slice tofutti cheese

Remove tofu from package - drain liquid. I used my tofu presser. Cut tofu into piece and place in a small blender and blend until a smooth consistency.

batter should slowly flow. If not, add additional soy milk by the Tablespoon until the batter is pour able.

Place an 8-inch non-stick frying pan over medium heat. Add about 1 Tbsp of olive oil and swirl pan to coat.

Pour the batter into the pan. Spread the batter gently to completely coat the bottom.

prepare any omelet fillings for your perfect omelette.

Cover and cook omelet 6 to 8 minutes until the top appears dry. If the omelet doesn't move freely when shaking the pan, gently work a spatula underneath so it loosens from the pan.

Add toppings to one side of the omelet.

Flip half of the omelet over to the side where your fillings will be added, you might need to add a little more olive oil at this point, cook for a couple of minutes more on low heat. Your omelet should be looking like a real omelet now. Slide the omelet onto a serving plate.

Notes - batter should be a thick consistency, not runny but more like pancake batter. You will have to spread the batter with a spoon to get your desired  size omelette.

Fried your vegetable fillings first before adding to omelet.

I got 2 omelets with my recipe. You might need to add a little more soy milk by the Tbsp because the batter will thicken as it sits, especially if you're making one omelet at a time in a 8" pan like I used.

Enjoy!