Vegan Omelette

• 1/2 packet Mori-Nu Soft Tofu
• 1 tablespoon coconut milk or cream- you can also replace with soy milk<
• 1 tablespoon almond powder toasted*
• 1/4 teaspoon mushroom flavouring granules*
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil light
• 1/8 teaspoon turmeric powder
• 1 tablespoon onions diced finely
• 1/4 tomato diced
• 2 button mushrooms diced
• 2 tablespoons green bell pepper or 1/8, diced
• 1/8 teaspoon mushroom flavouring granules

1. In a dry pan, toast the almond powder with the mushroom flavouring granules (or if you can't find this, use vegetable bouillon). Be very watchful when toasting the almond powder (stir frequently) as it will toast very fast. Once golden brown, remove immediately from the hot pan.
2. In the same pan, pour 1 tsp vegetable oil (or olive oil) and fry the onions, tomatoes, mushrooms, and bell peppers. Add 1/8 tsp mushroom flavouring granules and fry until cooked through. Set aside.
3. I use my Magic Bullet blender, but you can also use in a regular blender or a hand-held bar-mix blender; blend together tofu, almond powder, coconut milk, sesame oil, and turmeric until a very smooth "smoothie" consistency.
4. In a very hot, oiled pan pour the tofu mix. Start in the middle of the pan and pour out in a continual circle until the pan bottom is completely covered. Cook on HIGH heat until the edges start cooking, then reduce the
5. Temperature to LOW and cook until the middle is cooked through.
6. Add the cooked vegetables on one half side of the omelette. Gently fold the other half over. Gently turn the omelette over and cook on the other side for a couple of minutes, then gently slide out onto a plate.

packet, coconut milk, almond powder, mushroom flavouring granules, cornstarch, sesame oil light, turmeric powder, onions, tomato, mushrooms, green bell pepper, mushroom

Taken from www.yummly.com/recipe/Vegan-Omelette-1675072 (may not work)