Peta Spanish Tofu Omelette
Yield
2 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
or water |
|
| 1 | clove |
garlic
minced |
|
| 1 | small |
onions
chopped |
|
| 1 | medium |
potatoes
sliced |
|
| ¼ | each |
green bell peppers
diced |
|
| 1 | small |
tomatoes
chopped |
|
| ¼ | teaspoon |
oregano
|
|
| 1 | pound |
tofu
soft, patted dry |
|
| ¼ | cup |
unbleached all-purpose flour
|
|
| ¼ | teaspoon |
turmeric
|
|
| 1 | teaspoon |
nutritional yeast flakes
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
or water |
|
| 1 | clove |
garlic
minced |
|
| 1 | small |
onions
chopped |
|
| 1 | medium |
potatoes
sliced |
|
| 0.3 | each |
green bell peppers
diced |
|
| 1 | small |
tomatoes
chopped |
|
| 1.3 | ml |
oregano
|
|
| 453.6 | g |
tofu
soft, patted dry |
|
| 59 | ml |
unbleached all-purpose flour
|
|
| 1.3 | ml |
turmeric
|
|
| 5 | ml |
nutritional yeast flakes
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
In a frying pan over med heat, heat the oil or water and sauté the garlic, onion, potato, and green pepper until the potato is cooked, about 10 minutes.
In the meantime, blend the reamining ingredients in a blender until smooth.
Add the tomato and tofu mixture to the pan and cook, covered, over a very low heat until the omelette is set, about 10 minutes.
Serve with salsa.
