Omelet Batter:
1 pkg medium-firm tofu OR extra-firm SILKEN tofu
1/4 cup soy, rice or hemp milk
1/4 cup chickpea flour
3 tablespoons unbleached white flour (or 2 tablespoons brown rice flour)
1 tablespoon water
1 tablespoon nutritional yeast flakes
1 teaspoon cumin
1/4 teaspoon turmeric
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon extra-virgin olive oil
1 large onion, thinly sliced
4 medium cooked yellow yukon potatoes, cubed
1/2 cup salsa
2 sausages (vegan) your favorite (opt)
Preheat oven to 350°F.
Blend all the Batter ingredients in a food processor until very smooth. Stir in the sliced sausage. Saute onion in a couple tablespoons of water.
First spread 1 tablespoon oil on small casserole dish, then spread salsa on the bottom of the casserole dish. Distribute the sliced or cubed cooked potatoes evenly in the casserole, and spread the batter over them, evenly to the edges. Bake for 30-40 minutes, or until the batter is set like an egg omelet. Cool on a rack for 10 minutes, then loosen the bottom carefully with a thin spatula and cut into into 6 wedges. Eat warm.
Serve with warmed corn tortillas, refried beans and Mexican rice.
