12 oz pkg. extra-firm silken tofu
1/2 tsp onion powder
1/2 tsp garlic powder
3/4 tsp turmeric
2 Tblsp chickpea flour
2 Tblsp cornstarch
1/4 cup non-dairy milk
2 Tblsp nutritional yeast
Preheat oven to 350°F. Grease/spray two 9" pie dishes and set aside.
Blend all ingredients until smooth and creamy.
Pour mixture into prepared pie dishes and bake 25-35 mins. or until golden and firm to the touch.
Let cool 5-10 mins before serving.
To remove omelet, place plate over the top and flip out.
Optional: to add vegetables or any other toppings, add them on top halfway through baking. Raw vegetables should be cooked before adding to omelet.
Chickpea flour is a healthy alternative to wheat flour. It is creamy, rather than grainy. Because it is made from a bean rather than a starchy grass, it is higher in fiber and protein than most typical baking flours, such as wheat flour. For this reason, it is a smart choice for diabetics.
From The Happy Herbivore page 17