Tofu Omelet

 

Blend in a blender till creamy

      1/2 cup raw cashews

      1/2 cup water

 

Add and blend well

      1 cup water

      1/2 teaspoon salt

      1/4 teaspoon garlic powder

      2 tablespoons chicken style seasoning

      1/8 teaspoon turmeric

      1/2 cup brown rice flour

      1 teaspoon onion powder

 

Add slowly while still blending

      1 cup fresh water-packed tofu, crumbled

 

Pour the desired amount of batter onto a nonstick griddle or skillet coated with cooking spray.  Cover and cook on mdeium heat about 10 minutes, till lightly golden.  Place salsa on top of omelet if desired.  Fold in half and add cheese.  Cover and cook a little longer.  Serve warm.

 

Taken from the book Tasty Vegan Delights.  This book may be purchased from our store.