Seasoned Mini Omelettes

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1/2 block tofu, drained
1/2 cup all purpose flour
About 1/2 cup water (if still too thick, add 2 more tbsp. water)
Salt to taste
1/2 tsp. turmeric
1 tsp. onion powder
1/2 tsp. garlic powder
Olive oil

In a blender, process tofu with only enough water to turn it into a cream.
Scrape into a bowl, add all the rest of the ingredients, blending well.

Heat a skillet barely "painted" with olive oil, drop the batter into it by large tablespoonfuls, allow to solidify before flipping to the other side.
Cook till golden brown on both sides.

Yield: 1/2 dozne small omelettes

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