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Tofu Omelets

Makes 2 small omelets



1 recipe mushroom filling

1 dl. cashew nuts

½ dl. soy yogurt

1 ½ dl. soft tofu

1/3 garlic clove

1 Tbsp. onion powder

¾ tsp salt

½ tsp turmeric (optional)

2 ½ teaspoon of psyllium husk or 2 ½ tablespoons potato flour

olive oil for frying


Mushroom Stuffing

Will fill to 2 omelets

2 ½ dl. chopped mushrooms

2 ½ dl. chopped leeks

garlic (optional)

1-2 tsp. herb salt



Mix together the mushroom filling. Sauté in a little oil or water, as desired.


Run the cashew in a blender until finely ground. Add the remaining ingredients, except the psyllium husk, and mix. Turn off the blender occasionally and stir the thick batter with a spatula. Add a little more liquid if needed. Mix very well. Stir in the psyllium husk or mix it in, as much as possible. Spread half of the batter into oiled skillet, preferably Teflon. Fry the omelets bottom on medium heat. Put half of the mushroom filling on one half of the omelet and fold over the other half of the omelet to cover the filling. Fry both sides further until the omelet is golden. Do the same with the rest of the batter and filling.


Taken from Varsågod by Ann-Christine Engblom.

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