Mini Tofu Omelets

Vegan Plant-Based Personal Chef

Here’s a tasty, portable breakfast option from the new cookbook by Isa Chandra Moskowitz, “Isa Does It”.

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…

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Curry

Why do curry recipes always seem to be so complicated? Okay, maybe not complicated but time consuming? Tomorrow, I’m going to attempt a simplistic sweet potato (which I do not love but I know is wonderful for me), green bean, chickpea and coconut curry. I will, of course, fill you in on the details!

Ps. Sorry I’ve been away so long. I have no ‘real’ excuse…

Remember “fitness is 30% gym [exercise] and 70% nutrition”.

Today, do something for someone else…

Peace.