Omelettes have become a favorite around our home and, judging by the way our followers like them, they are a favorite with lots of you also! These are very tasty and easy to make. You can use them as a side dish for almost anything, like you would an egg omelette or you can cut them into strips and stuff them into pita bread with lettuce and tomatoes and use them as a delish stuffing for an easy but appetizing sandwich!
1/2 block tofu, drained and cubed
1 cup frozen mixed vegetables, thawed
1/2 cup asparagus, tough ends cut off
1 cup all purpose flour
3/4 cups water
Salt to taste
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. turmeric powder
In a blender, process the tofu and the water till smooth. Pour into a bowl.
In a saucepan, put some water to boil and cook the mixed vegetables and the asparagus for barely a minute.
Scoop them out of the water and drop them into the flour-tofu batter. Add the rest of the ingredients, mixing well and making sure you have no lumps.
If the batter is too runny, add a little bit more flour. The batter should have the consistency of a pancake batter.
Heat up a skillet that is barely "painted" with olive oil. Drop the batter into it by large spoonfuls. Wait till it sets before flipping. Cook till golden brown on both sides.
Add 1 Tbsp. Vegan Parmesan cheese to batter
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