Mini Tofu Omelets | Melanie daPonte, Vegan Personal Chef

These cute little mini-omelets have a great flavor and are super easy to prepare!

Mini Tofu Omelets

  • 2 cloves Garlic, peeled
  • 14 ounces Soft, silken tofu
  • ½ cup Water
  • 2 tbsp. Nutritional yeast flakes
  • 1 tbsp. Olive oil
  • ½ tsp. Turmeric, ground
  • 1 tsp. Salt
  • ½ cup Chickpea flour
  • 1 tbsp. Arrowroot powder

1. Preheat oven to 350 degrees. Chop the garlic in a food processor.: Add the tofu, water, nutritional yeast, olive oil, turmeric and salt. Puree until smooth.

2. Add the chickpea flour and arrowroot and puree again for about 10 seconds, until combined.:

3. Make sure to scrape down the sides so that everything is well incorporated.:

4. Brush a 12-cup muffin pan lightly with oil. Pour the batter into each well until a little over halfway full.:

5. Bake for 25 minutes, or until the edges have pulled away from the sides a bit and the top is firm to the touch.:

6. For the best results, let cool for at least 10 minutes. :

Servings/Yield: Yield: 12

Source:  “Isa Does It” by Isa Chandra Moskowitz