Eggless Silken Tofu Omelette Recipe

14
Ingredients

15m
Prep Time

5m
Cook Time

20m
Ready In

Recipe: #19406

May 30, 2015

Categories: Breakfast, Tofu/Soy, Gluten-Free, High Fiber, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, more

recipe by:
dienia b

"saw this on tv show bones low fat vegan chef ,sorry im adding stuff lol"

Original is 3 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (225 g)
Calories 236
Total Fat - 10.7 g
Saturated Fat - 3.4 g
Cholesterol - 12.2 mg
Sodium - 335.3 mg
Total Carbohydrate - 18.2 g
Dietary Fiber - 4.6 g
Sugars - 2.3 g
Protein - 21.1 g
Calcium - 618.3 mg
Iron - 7.1 mg
Vitamin C - 4.6 mg
Thiamin - 1.5 mg

Step 1

Place all of the ingredients but filling into a food processor and blend together until smooth.

Step 2

Heat a wide shallow non-stick pan , it has to be nonstick, spray heavily with pam over medium heat. Make sure it’s very hot before using. Sprinkle a little water on it to test. If it bubbles off right away it’s ready. If not, wait until it’s really hot.

Step 3

Pour batter onto pan about the size of a large pancake.

Step 4

Don’t pour too much or it will be hard to pick up and fold. Spread it out a little very gently into a circle using a small spatula. It will be quite thick, this is ok as there is a lot of air in the mixture. Don’t spread it out thinly.

Step 5

Cook for at least 5 minutes until it almost dries out on top and sets.

Step 6

Turn the heat down to medium low. You have the option of flipping it over if you want the tofu to be cooked firm, or you can add your filling now to the bottom half and flip the top half of it over to cover and cook until the ingredients soften she usually just cooks it on one side only and then fill the bottom half.