Roasted Garlic And Tofu Omelet
INGREDIENTS
3 eggs
1 tblsp prepared mustard (French or wholeseed)
salt and pepper to season
250 grams firm tofu
oil for pan-frying
Olive and Blue Cheese Dressing
2 tblsp olive tapenade50 grams blue cheese, crumbled
4 tblspn olive oil
Garnish
basil leavesa few black olives, sliced
4-6 semi-dried tomatoes, sliced
Brunch or lunch will be fabulous with this light as a feather tortilla style omelet served with black olive and blue cheese dressing.
METHOD
1. Wrap the garlic in foil and bake at 180 degrees Celsius for 40-50 minutes or until the bulb can be easily pierced with a skewer. Cool.
2. Cut the garlic in half horizontally and squeeze the pulp into a bowl. Add the egg yolks, mustard, herbs and salt and pepper. Mix well.
3. Cut the tofu into 2-3cm cubes. Whip the egg whites until light but not stiff and fold into the egg mixture with the tofu.
4. Heat a dash fo oil in an omelette or frying pan and pour in half the egg mixture. Cook for two minutes and then cook under a hot grill for 2 minutes until well risen and golden.
5. Slide the omelette on to a plate and cook the remaining tofu omelette.
6. Prepare the dressing by stirring together the olive tapenade, blue cheese and olive oil. Serve the omelettes drizzeld with dressing and garnished with basil leaves, olives and semi-dried tomatoes.
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