Wanted to challenge “egg” dish other than tofu scramble, this eggless omelette turned out pretty good
Ingredients for “Egg” liquid (serving 3)
Firm tofu 300g, turmeric 1/2tsp, white miso paste 1TBS, rice flour 1/3cup, corn or potato starch 1.5TBS, plant milk 4TBS, nutritional yeast 1TBS, Vegg or black salt 1/2tsp, pinch paprika powder, pinch white salt and pepper
Blend everything until smooth
Fillings
1 heat olive oil, sauté any kind of mushrooms, and spinach
2 add 1TBS soy sauce, and 1TBS vegan mayo
3 sprinkle sea salt and pepper
Method
1 in a large skillet, heat vegan butter over low heat, pour 1/3 of “Egg” liquid
2 brown on both side
3 place on a plate, add the 1/3 filling, fold the omelette in half