UPDATED RECIPE 2/3/18
The perfect egg alternative for breakfast bowls, “egg” sandwiches and stuffed omelets. Oil-free, gluten free and delicious!
Makes 7 omelets with an estimated 5.7g of protein per serving!
2 garlic cloves
1 pound silken tofu, lightly drained
3 Tbsp nutritional yeast
1 Tbsp ground flax meal + 3 TBSP water, whisked
1/2 tsp turmeric
1/4 tsp salt
1/4 tsp paprika
1/4 tsp thyme
1/4 tsp onion granules
fresh ground black pepper, to taste
1/2 cup garbanzo bean flour
1 Tbsp arrowroot or corn starch
Chop the garlic in a food processor, add the tofu, nutritional yeast, flax mixture, turmeric, herbs, salt and blend until smooth. Add the flour and cornstarch and blend again until well mixed.
Preheat a large skillet aver medium high heat, lightly oil pan (spray oils work well)
Use about 1/4-1/2 cup of the mix at a time and spread evenly in heated skillet in about a 6 inch circle. Let batter cook for 3-5 minutes until it looks very dry on top. Flip to cook other side-you should see brown crispy flecks on cooked side.