100 g smoked tofu
100 g silken tofu
5 sherry tomatoes
1 small onion
1 clove of garlic
1/4 red bell bell pepper
1-2 mushrooms
1/4 tsp carob bean gum
Kala Namak salt (This special salt gives the egg flavor)
Parsley
Pepper
Coarsely grate the smoked tofu on a grater. Cut the mushrooms, onions and garlic into small cubes and add to the smoked tofu.
Quarter the sherry tomatoes
Mix the silken tofu with salt, pepper and carob flour until smooth (it is best to use a mixer for this).
Leave a little fat in a pan and fry the smoked tofu, add the onions, garlic, peppers and mushrooms and fry.
Finally, add the tomatoes and season a little with the salt.
Pour the silken tofu over the smoked tofu and vegetables. Here's where it gets a little tricky... It's not as runny as egg and you'll need to spread it very carefully with a wooden spoon, forming a circle round omelet in the pan.
Put a lid on, turn the flame down to very low and let it set for at least 10 minutes, maybe 15 depending on the heat.
Fold the omelet and carefully lift it out of the pan.
If you like, you can garnish it with parsley.
