Tofu omelette with zucchini

Table of Contents


2 tbsp olive oil

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2 giant zucchinis; diced

1 small bunch rosemary; roughly torn

400g or 2 1/2 cups agency silken tofu

100g or 1/2 cup hummus

4 tbsp dietary yeast

3 tsp cornflour

1 tbsp water; plus additional as wanted

2 tbsp coconut oil


freshly floor black pepper


Step 1. 

Warmth the olive oil in a big saute pan set over medium warmth till scorching.

Step 2.

Add the zucchinis, rosemary, and a beneficiant pinch of salt to the pan. Saute for 4-6 minutes, stirring and tossing sometimes, till golden and tender to the chunk. Put aside to chill.

Step 3.

Mix the tofu, hummus, dietary yeast, cornflour, a pinch of salt, and 1 tbsp water in a meals processor. Course of on excessive till easy, scraping down the perimeters of the processor as wanted; skinny out with extra water if too thick, it needs to be pourable.

Step 4.

Soften 1/2 tbsp coconut oil in a crepe or omelette pan set over medium warmth and add a small ladle of the omelette combination, tilting the pan to coat the floor fully.

Step 5. 

Let the omelette set and prepare dinner till golden beneath, 3-4 minutes. Flip and prepare dinner the opposite facet for an additional 2-3 minutes earlier than sliding out onto a plate. Cowl with foil to maintain heat.

Step 6.

Repeat steps 4 and 5 for the remaining three omelettes.

Step 7.

When able to serve, reheat the zucchinis over a medium warmth for 1-2 minutes.

Step 8.

Divide the omelettes between plates and high with the sauteed zucchinis earlier than serving. Season to style with salt and pepper. 

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Serves 4.