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Recipe by: cheÏma
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See below ingredients and instructions of the recipe
1 tb Olive oil; or water
1 cl Garlic; minced
1 sm Onion; chopped
1 md Potato; sliced
1/4 ea Green bell pepper; diced
1 sm Tomato; chopped
1/4 ts Oregano
1 lb Soft tofu; patted dry
1/4 c Flour; unbleached
1/4 ts Tumeric
1 ts Nutritional yeast
;salt and pepper to taste
In a frying pan over med heat, heat the oil or water and saute the
garlic, onion, potato, and green pepper until the potato is cooked,
about 10 mins.
In the meantime, blend the reamining ingredients in a blender until
smooth. Add the tomato and tofu mixture to the pan and cook, covered,
over a very low heat until the omelette is set, about 10 mins.
Serve with salsa. From The Compassionate Cook by PETA and Ingrid
Newkirk Typed by Lisa Greenwood
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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