Tofu Omelette

This recipe is from a book called ‘Refresh’ by Ruth Tal and Jennifer Houston, which I really like – it has simple, healthy meals and I find it particularly good for more casual meals. They have another book called ‘Fresh’ which is equally good. Both have an excellent juice recipe section as well. Ruth and Jennifer have four ‘Fresh’ restaurants in Toronto – more information

2 teaspoons olive oil
1/2 onion, peeled and sliced
1/2 cup grated carrot
1/2 cup chopped spring onions
3 cloves garlic
3 1/2 cups firm tofu, chopped
1 1/2 tablespoons Savoury Yeast (cheesy-tasting yeast flakes – really good!)
1/2 cup gluten flour (also called Vital Wheat flour sometimes)
1 teaspoon salt
1 teaspoon black pepper
flour for dusting and rolling out

Fry onions over medium heat and cook until browned. Let them cool down, and then process in blender with the carrot, spring onion and garlic until smooth. Add tofu and process, then add the remaining ingredients and pulse to mix.

Divide into 4 equal portions. Pat each portion out to a pancake about 1 cm thick on a floured board or bench. Fry each in a little oil until brown on both sides. Serve.

I serve these with homemade baked beans – a very filling breakfast or brunch dish. You could also put them in a sandwich with pickles and salad etc. If you need to reheat these, I would do it in a sandwich press because they are quite soft.

Tofu Omelette

Tofu Omelette

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