Recipe: Tofu Omelette
140g firm silken tofu, drained and gently patted dry
5g garlic, minced
Salt and black pepper
Olive oil, as required
FOR THE FILLING
1 heaped cup of vegetable of your choice (such as onion, tomato, mushroom, spinach)
1 Preheat the oven to 180C.
2 Prep your vegetables.
3 Drain and dry the tofu. Set aside.
4 Heat a medium frying pan over a medium heat.
5 Once hot, add a little olive oil and minced garlic and cook for one to two minutes or until lightly golden brown.
6 Transfer the mixture to a food processor, along with the tofu and cornflour.
7 Blend to combine, scraping down the sides as needed.
8 Add one to two tablespoons of water to thin the mixture slightly. Set aside.
9 Place the frying pan back over a medium heat and add the olive oil and vegetables, onion first, then tomatoes, mushrooms and spinach at the end. Set aside.
10 Remove the frying pan from the heat and make sure it’s coated with enough oil so that the omelette doesn’t stick.
11 Add the omelette batter to the frying pan.
12 Spoon ¼ of the vegetables on top, spreading thinly with a spoon or rubber spatula, being careful not to tear or make gaps. The thinner and more evenly you can spread it the better.
13 Cook over a medium heat on the stove top for five minutes until the edges start to dry.
14 Place the pan in the oven and bake until dry and deep golden brown, about 10 to 15 minutes. The longer it bakes the less soft or wet it will be, so if you prefer a more well-done omelette, cook closer to 15 minutes or more.
15 During the last few minutes of cooking, carefully add the remaining vegetables to the omelette and cook for another one to two minutes to warm through.
16 Carefully remove from the oven, add the hummus and fold over gently with a spatula before serving. If it doesn’t want to fold, you can serve it as a frittata or scramble!