Vegan Omelette

6 ounces (1/2 package) lite silken tofu
1 tablespoon soymilk
1 tablespoon nutritional yeast
1 tablespoon potato starch or cornstarch
1/8 teaspoon onion powder
1/8 teaspoon turmeric
1/4-1/2 teaspoon salt, or to taste
1 pinch chipotle pepper or smoked paprika (optional)

Also needed:
Omelette filling of choice (have filling warm or at room temperature)

Blend together all ingredients until smooth.

Spray a large non-stick skillet with olive oil and heat on medium-high until very hot. Pour the batter into the center of the skillet in a circular pattern about 6-8 inches across, and use a spoon or spatula to smooth over the top. Place your filling ingredients over the batter, and reduce the heat to low.

Cover and cook for about 2-4 minutes, checking often to see if it's done. When the edges have dried out, lift a small section with a spatula and check to see that the omelette is set. It will be golden in color, but not browned. When it's ready, loosen the omelette by sliding the spatula under it from each direction, and then fold one side over the other.

Cook for about one more minute. Carefully lift or slide it onto a plate and serve hot.

makes 1 omelette.

Number of Servings: 1

Recipe submitted by SparkPeople user CHARBIEDOLL.