Mushroom, Spinach & Capsicum Vegan Omelette
150g silken tofu
1 tbsp nutritional yeast
1 tbsp of cornflour
1 tbsp of soy milk
⅛ tsp of turmeric
1 pinch salt
¼ red capsicum, thinly sliced
2 mushrooms, thinly sliced
1 handful spinach
In a blender place 150g of silken tofu, nutritional yeast, corn flour, soy milk and turmeric. Add a pinch of salt to taste, then puree.
Heat a non-stick frying pan over a medium heat. Pour in the tofu batter from the blender and spread it around the pan. Place some sliced capsicum, sliced mushrooms and some spinach on one half of the omlette. Cover with a lid and cook for 5 minutes on a low heat. After cooking for 5 minutes remove the lid. Turn up the heat to high to seal the omelette. With a spatula fold half the omelette over onto the other half to form a crescent and serve.
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