Spinach and Mushroom Tofu Omelet

Ingredients

• Tofu

  Silken, firm, Mori-nu, soy

  14 oz or 397g

• Nutritional Yeast

  Vegan - Whole Foods Market

  2 tbsp or 15g

• Garlic

  Raw

  2 tsp or 6g

• Olive oil

  Salad or cooking

  1 ½ tsp or 7g

• Salt

  Table

  1 tsp or 6g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Organic Coconut Flour

  Baker Josef's

  ¼ cup or 35g

• Cornstarch

  1 tbsp or 8g

• Coconut oil

  1 tsp or 5g

• Onions

  Raw

  ½ small or 35g

• Mushrooms

  White, raw

  1 cup, pieces or slices or 70g

• Spinach

  Raw

  2 cup or 60g

Directions

1. Combine the garlic, tofu, nutritional yeast, olive oil, cumin, and salt in food processor. Blend the mixture until smooth and well combined. Add the cornstarch and flour and pulse to combine. Heat a large non-stick skillet over medium-high heat and lightly grease with cooking spray. Pour about 1/2 cup of the batter into the skillet and spread to about 6-inches wide. Cook for 3 to 5 minutes until the top is dry then flip and cook for another minute. Transfer the omelet to a plate and repeat with the remaining batter. Heat the oil in a small skillet over medium heat. Add the onion and mushroom and cook for 3 minutes until the onion is translucent. Stir in the spinach and cook for 1 to 2 minutes more until spinach is just wilted. Divide the spinach, onion, and mushroom mixture among the omelets and serve hot.

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