This recipe makes OMELET style egg.. not the scramble we are used to!
(WARNING! These are really good. Ive made two batches this week! Im so happy with myself! =p)
16 oz firm tofu (you can use the 12oz boxes, just cut back some of the ingredients.
1/4 C water
splash of oil
1/4 C flour
3 T tumeric
3 T nutritional yeast
1 t baking powder
a few shakes of garlic powder & onion powder each
salt to taste (about 1/2t of the wet celtic sea salt)
Preheat oven to 350
In a blender, place wet then dry ingredients, followed by crumbled tofu. PUREE!
If you need to add more water, please do. Blend until thick and creamy.
In a greased rectangular cake pan, pour in the mixture and even it out.
(for an omelet, use a square pan to increase thickness)
Bake 15-20 minutes, or until the top is completely firm and is a nice yellow color.
With a knife of pizza cutter, slice short-ways, making 4-5 short fat strips. Using a spatula, gently loosen the egg, folding the loose piece onto the top. Do this 3 times for the "rolled up" look.
Place on a muffin or biscuit with some fake cheese and enjoy!
(I find it best to place the bottom-half muffin with the egg & cheese in the toaster over, and top muffin to the side so it can get crunchy by itself. Nice and hot and delicious!)