Tofu Omelet (serves 4)

We all know how easy it is to make pretend scrambled eggs out of tofu, right? Well take one step up ladder of mastering tasty pretend egg dishes with this one.

1 pound (250 g) tofu
2 tbsp w/w pastry flour (G33
2 tbsp yellow miso (G64)
1/4 tsp tumeric (Z04)
1/4 tsp nutmeg
a dash of cayenne pepper
1 tbsp veg. broth powder
1/2 tsp rosemary (Z15)
1/4 cup bell pepper,finely chopped
1 tbsp oil. (H59)
3 scallions (spring onions), chopped

1. Cut block of tofu in half. Place one half in food processor with everything else except peppers, scallions and oil. Blend until smooth and creamy.
2. Crumble other half of tofu in a bowl. Add pepper, scallions and blended tofu mixture. Mix well.
3. Heat oil in a skillet or omelet pan over a med. heat. When oil is hot, spoon in 1/4 of the tofu mixture and press it in with a spatula to a 1 inch thickness. (if it is too thin it won’t hold together when you turn it). Cook over a medium heat until the omelet is brown on the bottom, then turn it over and cook on the other side.
4. Repeat Step 3 with the remaining tofu to make 4 omelets in all.