This originally was suppose to turn out to be an omelet, but unfortunately, it didn’t pan out as such. Good news is, it still tasted great! Perhaps in another four or five tries, I’ll figure it out 😛
- 1/2 small onion
- 2 cloves of garlic (being Italian, I couldn’t resist)
- 1 Rome tomato (cut in half and dice only one of the halves)
- 8 oz tofu (divided in half, crumble 40z))
- 1/8 t tumeric
- 1 shredded carrot
- 1/4 c salsa
- 2 T mustard (optional, the mustard I have is 10 calories per tablespoon which would make this 308)
- Chop the onion, spray the pan and cook on medium/low heat until softened and clear. Add garlic too.
- Take the “whole” halves of tofu and tomato, and add tumeric, blend together until creamy. The more moisture you leave in the tofu, the better it will cream. I used a Magic Bullet. And pepper to taste.
- Meanwhile, add shredded carrot to onion and garlic and crumbled tofu too. Cook until tofu begins to turn golden.
- Mix crumbled tofu mixture in with creamy tofu mixture.
- Spray pan again, add the “raw failed omelet” back into the pan and press and shape as it cooks to form a circle. Cover and let cook on med heat
- Peek under the omelet to check for golden brown. When it is, (now this is very important, this is what I did) cover the omelet with a dish, flip it, cover with another dish, flip again, then cover with the frying pan and flip! Voila! You just flipped the impossible omelet that will eventually crumble anyway!! Cover again and allow opposite side to cook.
- When done, cover with dish, flip. Garnish with salsa and optional mustard with a little splash of parsley for digestion
- As you can see, it was falling a part anyway, so I wound up mixing everything together and turned it into a delightful hash! Of course, the first thing I thought of was “Oh nooo!! Not another tofu scramble!!!”
As you can see, it was delicious anyway and, despite how awful it looked, it tasted great! Needed a little salt, but besides that MMMMM! *kisses fingers to lips*