I found the recipe for this on Chef Chloe’s Blog and just had to try it out. There are loads more delicious looking recipes so take a look.
Of course I couldn’t help playing with it a bit, and slightly changed the recipe to suit me.
It was wonderful. I’ve missed omelette so much…
Ingredients
- 1 potato, thinly sliced
- 7 ounces soft tofu
- 2 tbsp vegan margarine
- 3 tbsp cornflour
- 1 tsp baking powder
- 1 tsp swiss vegetable bullion
- 1 tsp sea salt
- ½ tsp ground black pepper
- ½ tsp turmeric
- 1 tsp mustard
- 1 tbsp nut milk
- 2 tbsp olive oil
- 1 onion, chopped
- 1 courgette, shredded
- 1 tomato, sliced
- 4 button mushrooms halved
- Fresh chives, for garnish
1. Simmer the potato slices until they slide off of a fork stabbed into them.
2. Blend tofu, marge, cornflour, baking powder, salt, pepper, turmeric and mustard.
3. In a large frying pan fry the onions until brown, add the courgette, potatoes and mushrooms.
4. After a few minutes add the tofu mixture, mix to coat the vegetables evenly then smooth it out evenly.
5. Fry on a medium heat for 10-15 minutes until firm. Add the tomatoes on top.
6. Pre-heat the grill place the pan under until the top is golden brown.
7. sprinkle with chives and serve.
The Crazy Vegan Lady 