**Tamari mushrooms, kale, mashed avocado and cashew cream cheese
Instructions:
Preheat oven to 375 degrees F (190 C).
Prep veggies, drain and dry tofu, and mince garlic. Set aside.⠀⠀
Heat a small-to-medium, oven-safe skillet over medium heat.
Once hot, add olive oil and minced garlic and cook for 1-2 minutes or until just lightly golden brown.⠀
Transfer garlic to food processor, along with remaining omelet ingredients (tofu – cornstarch) and mix to combine, scraping down sides as needed. Add just a touch of water to thin – 1-2 Tbsp at most. Set aside.
To the still-warm skillet over medium heat, add a bit more olive oil and the veggies. Season with salt and pepper and sauté to desired doneness. Set aside.
Remove skillet from heat and make sure it’s coated with enough oil so the omelet doesn’t stick. spoon on the omelet batter, spreading it gently with a spoon or rubber spatula, being careful not to tear or cause gaps. The thinner and more evenly you can spread it the better. So you may not end up using it all.
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