FlavorVille™ Presents: “The Timago Tofu Omelette”

🧈 For the Omelette Base
• One block silken tofu (14 ounces)
• One-quarter cup unsweetened plant milk (like oat or soy)
• Three tablespoons nutritional yeast
• One tablespoon cornstarch
• One-quarter teaspoon baking powder
• One-half teaspoon turmeric powder
• One-quarter teaspoon black salt (kala namak) for eggy flavor
• One-half teaspoon garlic powder
• One-half teaspoon onion powder
• One-half teaspoon sea salt
• One tablespoon grated fresh ginger
• Optional: a pinch of cayenne or chili flakes

🌶️ Optional Fillings & Garnish
• Thinly sliced scallions
• Julienned carrots or peppers
• Sesame seeds
• Chili crisp oil or soy drizzle

🔥 STEP-BY-STEP INSTRUCTIONS

STEP 1 — Blend the Batter

In a blender, add:
• Silken tofu,
• Plant milk,
• Nutritional yeast,
• Cornstarch,
• Baking powder,
• Turmeric,
• Black salt,
• Garlic and onion powder,
• Sea salt, and
• Grated ginger.

Blend until smooth and custard-like.

“What we’re making is not just eggless… it’s ageless. Turmeric brings the gold, ginger the fire, and tofu the structure.”

STEP 2 — Heat and Pour

Preheat a nonstick skillet over medium heat.
Add a light brush of oil. Pour in half a cup of the batter, swirling it evenly.

Cover and cook for 3 to 5 minutes, until the surface sets and bubbles slightly.

“Let the silence in the pan become heat. Let patience become power.”

STEP 3 — Fold or Layer

Once the bottom is lightly golden and the top cooked through, use a spatula to gently fold like tamago (traditional style).
You can layer multiple sheets to create a thick, rolled texture.

Optional: Fill with scallions, sautéed mushrooms, or chili oil before folding.

STEP 4 — Garnish & Serve

Top with:
• Sesame seeds
• Chili crisp oil or soy drizzle
• Fresh scallions
• Optional microgreens or pickled ginger on the side 🌶 Epic Meals Playlist → https://rumble.com/playlists/KFLuRdewqLM
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