Vegan Spanish Omelette

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.