Open faced tomato basil sausage omelet

Omelet: Native foods recipe
2 cloves garlic

1 12-14oz package silken tofu

3 TBSP nutritional yeast

½ tsp turmeric

1 tsp salt

½ cup chickpea flour

1 TBSP cornstarch



Place the garlic, tofu, nutritional yeast, turmeric and salt in a blender or food processor and puree until smooth. Add the chickpea flour and cornstarch and blend again for about 10 seconds, until combined.

Preheat a large, heavy bottomed, non-stick skillet over medium-high heat. Make sure that you use a large skillet, as you need room to spread out the omelet and to get your spatula under there to flip.

In 1/2 cup measurements, pour omelet batter into skillet. Spread the batter out into about 6- inch circles. Perfection is not necessary! Let cook for about 3 to 5 minutes before flipping. The top of the omelet should dry and become a dull matte yellow when ready to flip.

Filling:

I used packaged tomato basil sausage by tofurky and added sautéed onions and mushrooms