Eggless Omelette

[bizwac]

4 tbsp olive oil
1 onion, chopped
6 mushrooms, sliced
½ red capsicum, chopped
50 g tofu, crumbled
3 heaped tbsp white flour
½ tsp baking powder
2 heaped tsp vegan bouillon powder
5 tbsp soy milk
1 tbsp cider vinegar
1 tsp mustard
1 tbsp soy sauce
2 tsp herbs de Provence
1 tsbp soyannaise
salt and pepper

heat 1 tbsp of the oil in a large, non-stick frypan. Gently fry onion, mushrooms, capsicum and tofu over medium heat for about 5mins, stirring occasionally.

Place flour, baking powder, buillon powder, milk, vinegar, mustard, soy sauce, herbs de provence, 2 tbsp of the oil and salt and pepper in a bowl and whisk with fork.

Fold in soyannaise, then pour mixture onto veggies in pan. Cook gently 3-4mins with pan covered so that steam partly cooks top.

Slide omelette onto a plate, oil the pan and place it upside down over plate and flip over. Return the pan to the heat and brown the other side of the omelette.