Spinach, Red Pepper & Mushroom Tofumlette

Carrying on my theme of cooking with the top five nutritional vegetables, I decided a tofumlette was the perfect breakfast this morning. This looks a bit like an omelette but uses tofu instead of eggs, hence the name.  

I needed something substantial as hubby and I had decided, as the weather was nice we would clear out the garage. This has needed doing for some time and I'm happy to report it is done! The car is loaded to the brim with stuff to take to the tip, mainly old boxes and cardboard! Now the garage is clear, we intend to keep it that way! I wonder how long that will last.

This recipe makes three good size tofumlettes, after making one two this morning I stored the remainder of the mixture in a beaker in the fridge, ready to go for another morning.

Ingredients
1 packet tofu
1¼ Cup soy milk (unsweetened)
½ Cup gram flour
3 Tbs nutritional yeast
2 Tsp arrowroot
2 Garlic cloves, minced
½ Tsp tumeric
¼ Tsp salt
¼ Tsp ground black pepper
½ red pepper
Handful of spinach
5-6 Mushrooms
Tomato salsa

Method
First of all blend the ingredients for the tofumlette. Break up the tofu into a food processor I use, Cauldron Original Tofu and add the soy milk, gram flour, nutritional yeast, arrowroot, garlic, tumeric, salt & pepper and blend until smooth, until the mixture is thick like yoghurt. Pour into a jug or spouted bowl.

Finely chop the red pepper and mushrooms and finely shred the spinach and add to the mixture, stir to combine thoroughly. Get your frying pan really hot and add a little olive oil, I used a kitchen towel to wipe the oil over the bottom of the pan. When the pan is smoking hot add 2-3 ladles of the mixture and smooth out, so the mixture is even. Leave to cook, try hard not to prod and poke it, otherwise you will end up with scrambled tofu instead. I'm speaking from experience the first one I did ended up just like that, hence the second photograph is a different shaped tofumlette to the first! After about 3 minutes take a sneaky peak and if the edges are starting to brown and the the top looks almost set, quickly flip, patching up if needed! Squash it down with a spatula and cook for a further 2 minutes. Slide onto a plate and spread tomato salsa over the top if desired.