Spanish Tofu Omelette – Breakfasts

1 tb Olive oil

1 ea Garlic clove, 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

1/4 ts Turmeric

1 t Nutritional yeast

Salt & 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. PETA & INgrid Newkirk, “The Compassionate Cook” Typed by Lisa Greenwood