HOUSE AND HOME THE KITCHEN

Mushroom Omelette

2 cups Tofu, mashed
1 clove Garlic, minced
1/3 cup Oil
1 tsp Tumeric
2 Tbs Water
3 Tbs Flour
1 tsp Salt
2 cups Mushrooms, chopped
1 large Onion, chopped
1 Tbs Soy sauce
Blend water, tofu, garlic, tumeric, oil in blender at low speed. Mix flour into the mixture.
Grease and heat heavy skillet over low heat. Pour small amount of mixture on to the skillet. Swirl skillet to spread mixture, cook slowly.
While omelettes are cooking, in another pan heat a small amount of oil and saute mushrooms and onions for about 5 minutes. Add soy sauce to mushrooms and onions.
Add a small spoonful of mushrooms to each omelette made. Roll up omelette. May be served with a white cream sauce.

White Sauce

1/2cup Tofu, mashed
1/4 cup Oil
1 cup Soy Milk
1 tsp Flour
1tsp Salt
1/4 tsp Garlic salt
1/4 tsp Onion salt

Mix in Blender. Cook at low heat stirring constantly.

House and Home the Kitchen