Ingredients
-
112.3-oz package Mori-Nu extra-firm silken Tofu
-
1⁄2 tsp granulated Onion Powder
-
1⁄2 tsp granulated Garlic Powder
-
3⁄4 tsp Turmeric
-
2 tbsp Chickpea Flour
-
2 tbsp Cornstarch
-
1⁄4 cup non-dairy Milk
-
2 tbsp nutritional Yeast
-
Salt
-
Black Pepper
Directions
Unlike other vegan omelet recipes, this nomelet is baked, freeing up your time to make home fries for brunch or get ready for work if it’s a weekday.
Steps
|
1
Done
|
Preheat oven to 350°F. Grease a shallow 9-inch pie dish and set aside. |
|
2
Done
|
Blend all ingredients except salt and pepper together until smooth and creamy. |
|
3
Done
|
Add salt and pepper to taste and re-blend. |
|
4
Done
|
Divide batter in half, pouring one half into the pie dish and setting the rest aside for a later use. |
|
5
Done
|
Bake for 25 to 35 minutes or until golden and firm to the touch. |
|
6
Done
|
Let cool for 5 to 10 minutes before serving. |
|
7
Done
|
To remove omelet, place a plate over the top and flip out. |
|
8
Done
|
Remaining batter can be used to make another Nomelet. If not using immediately, store in an airtight container in the refrigerator for up to 5 days, baking as directed above. |
