Zucchini Mini Omelettes

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Omelettes are always a great solution for vegans! These are delicious and very easy to make. Enjoy!

1 large zucchini
1/2 block tofu
1 cup water
1/2 cup sliced almonds
Salt to taste
1 tsp. sweet paprika powder
1 cup all purpose flour
1/2 tsp. garlic powder
1 Tbsp. onion powder (1 tsp if you are not an onion lover)
1/2 tsp. Italian Seasoning (blend of herbs such as basil, oregano, thyme)

Sliced zucchini very thinly. In the blnder, process tofu with the water and the almonds, till smooth.
Scrape into a bowl. Add the zucchini and all the seasonings, add the flour, mixing well, avoiding lumps. Your mixture must be a bit thick but it must still be a batter.
If you would like it to be a little thicker, add 2 more Tbsp. flour to the batter.
Heat up a skillet that is barely "painted" with olive oil and drop the batter into it by large spoonfuls, let it set before you flip over. Cook till golden brown on both sides.

Yield: About a dozen (depending on how large you make them!)

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