Vegan Omelet

Directions

1. Sauté any vegetables you'd like to use (e.g., onions, mushrooms) and set aside. Raw veggies like spinach or peppers can be added as-is.

2. In a blender, combine tofu, tahini, nutritional yeast, non-dairy milk, cornstarch, lemon juice, salt, onion powder, turmeric, paprika, and black salt (if using). Blend until completely smooth.

3. Heat a nonstick or lightly oiled skillet over medium-low heat. Pour in half the batter and spread it evenly into a circle with the back of a spoon.

4. Place your prepared veggies and optional non-dairy cheese on one half of the omelet. Cover and cook for 5–7 minutes, or until the surface is mostly dry.

5. Gently fold the plain half over the filling. Cover and cook for 1–2 more minutes to warm through.

6. Slide onto a plate and enjoy hot. Repeat with remaining batter.