Makes 1 – 2 Omlettes
Block of silken tofu
3 tbsp. non dairy milk
2 tbsp. of nutritional yeast
3 tbsp. cornflour
1 tsp. mustard
1/2 tsp. turmeric
1/4 tsp. black salt or sea salt
Black pepper to taste
Pinch of paprika
100g mushrooms diced and/ or slice of bread cubed
Mix all of the ingredients in a blender. Heat some oil in a pan and sauté the mushrooms and/ or bread cubes until lightly browned.
Gently spread the mixture over and around the mushrooms with the back of a spoon to form a large omelette. Cook over a medium heat until browned and flip over carefully.
if it is a very thick and difficult to flip, use a double sided tortilla pan or use a second pan with hot oil, place over the top of the omelette pan and flip directly into it, then heat the other side until cooked through.
Top with optional vegan cheese, fold in half and serve with a nice salad.