Organic Silken Tofu

I only make tofu omelet once in a while. Not because it’s hard, but I always feel it’s time/energy consuming, the active kind. Although every time I actually did it, it wasn’t as arduous, and the end result was well worth the effort. Since I was “trapped” inside this morning 🌧 (more like just lazy), I thought I’d make one today. It turned out to be the perfect activity for me to settle in again after the short trip👩🏻‍🍳 Did I mention I was feeling lazy? So here’s a sketchy recipe for anyone who hasn’t tried their hand. The specific steps shouldn’t be hard to figure out and innovation is always welcomed💡(my way of letting myself off the hook lol) This makes one omelet 1/4 block of silken tofu 1 large garlic clove, minced 1 tbsp of nutritional yeast 1/8 tsp black salt (to add some eggy flavor, can be replaced with another tbsp of nutritional yeast) 1/4 tsp paprika 1/8 tsp ground cumin (optional) 1/4 tsp turmeric (optional) 1 tsp tapioca flour (or arrowroot/cornstarch, anything to help with the consistency) Salt and pepper Veggies of your choice for the filling - Cook the garlic until golden brown - Add it and everything else, except the veggies, to a food processor/blender and blend until smooth, add a bit of water if necessary - Cook the veggies and set them aside - Add some of the cooked veggies back to the skillet and pour the omelet batter over them. Spread it evenly to a circle. - Cook over medium-low heat until the bottom is dry and golden. (Alternatively, once the edge starts to dry, you can bake the whole thing in the oven at ~375 F for 10 min-25min, depending on your preferred doneness). - Scoop the rest of the veggies on top and fold the omelet over. You can modify the spices and add cheese or other toppings you like. I opted for some salsa🌶 Also, the omelet will form better if baked. But again, I didn’t feel like taking the extra step and did everything on stovetop, and it came out a bit wonky😅 Not a problem for my own consumption though. A footnote on Whole Foods’ tofu: I notice lately their tofus aren’t very well formed (see last pic). The firm one I got a few weeks back was really porous and crumbling at the bottom. Hopefully it’s only a temporary issue🤨 #abillionlove #tofu #veganrecipes #wfpb

Tried a 5 min recipe, just type in google Silken tofu recipe, found one easy and delicious. Silken tofu + sesame oil + soy sauce + jalapeño pepper 🌶 (well the original one was with onion 😛, I “mexicanize” it a little bit 😋 for the best 😜 Silken tofu is great a lot of protein, texture is kind of tricky to handle but is worth it. Love the price of 365 Whole Foods Market tofu !! #mexicantouch 😍 #latinos 🙌🏽 #veganuary

I use it to make vegan Scrambled eggs. It is super soft. It has a good taste

Very good product, as a silken tofu it’s especially good if you use it for scramble “eggs” or to create sauces!

Perfect for making vegan sauces to go over pasta, rice, and curries! These have about a 2-month shelf life in the fridge but they freeze very well. I always keep a few on hand! Price: $1.79 at Whole Foods. #veganprotein #veganfinds #tofu #365