MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Salsa Topped Spanish Omelet
Categories: Breakfast, Eggs
Yield: 4 Servings

1 tb Olive oil
Coarse salt
3 Yukon Gold potatoes;
- cooked, sliced 1/4"
4 Scallions; chopped
Salt
Pepper; freshly ground
16 oz Firm tofu; drained, crumbled
1/4 c Plain nondairy milk;
- unsweetened
3 tb Chickpea flour or
- all-purpose flour
2 tb Nutritional yeast
1 tb Fresh lemon juice or
- dry white wine
1/2 ts Onion powder
1/4 ts Ground cumin
1/2 ts Baking powder
1 c Fresh tomato salsa

This is a great way to use leftover cooked potatoes.

Preheat the oven to 375?F. Spread the olive oil in a 9 or 10" round
baking dish. Sprinkle the surface of the olive oil with coarse salt.
Arrange the potato slices evenly in the bottom of the baking dish.
Sprinkle the scallions on top of the potatoes and season lightly with
salt & pepper.

In a food processor, combine the tofu, nondairy milk, flour,
nutritional yeast, lemon juice, onion powder, cumin, baking powder,
1/2 ts salt, and 1/4 ts pepper. Process until completely blended and
smooth.

Spread the tofu mixture evenly over the potatoes and scallions. Bake
until the mixture is firm and set, 25 to 30 minutes. Remove from the
oven and set aside to cool for 10 minutes. Cut into wedges, top each
serving with a spoonful of the salsa, and serve hot.

Recipe by Vegan Planet by Robin Robertson

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