Spanish Tofu Omelette
Yield
3 servingsPrep
5 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 1 | each |
garlic cloves
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 |
all-purpose flour
|
|
| ¼ | teaspoon |
turmeric
|
|
| 1 | teaspoon |
nutritional yeast flakes
|
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 1 | each |
garlic cloves
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 |
all-purpose flour
|
|
| 1.3 | ml |
turmeric
|
|
| 5 | ml |
nutritional yeast flakes
|
|
| 1 | x |
salt and black pepper
|
*
|
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 mins.
In the meantime, blend the reamaining 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 mins.
Serve with salsa.
