| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Spanish | Breakfast | 4 | Servings | |
INGREDIENTS
| 1 | tb | Olive oil; or water |
| 1 | cl | Garlic; minced |
| 1 | sm | Onion; chopped |
| 1 | md | Potato; sliced |
| 1/4 | 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 |
INSTRUCTIONS
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 Posted to MealMaster Recipes List, Digest #152 Date: Sat, 1 Jun 1996 16:48:24 -0500 From: pickell@cyberspc.mb.ca (S.Pickell)
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