A great egg-free, dairy-free and gluten-free breakfast idea!
6 oz silken tofu
1 tbsp dairy-free milk
1 tbsp nutritional yeast
1 tbsp potato starch (potato flour) or cornstarch
2 tsp tahini
1/4-1/2 tsp black salt
1 tsp chives, chopped
1/8 tsp turmeric
pinch smoked paprika
Your choice of omelette fillings
Blend all ingredients (except omelette fillings) together in a blender or food processor until smooth.
Spray a large non-stick skillet with oil and heat on medium-high until VERY HOT.
Pour the batter in the center of the pan until it is 6-8” across.
Place your fillings over the batter and reduce the heat to medium-low.
Cover and cook for 3-5 minutes.
When the edges are dried out, use a spatula to carefully fold in half.
Cook another minute or so.
Carefully lift or slide onto a plate and serve hot.