Blooming Tofu Omelettes
That is omelettes made of soy ricotta cheese and zucchini flowers, easy, quick and tasty.
Ingredients:
200/250 grams of soy ricotta cheese (or soft tofu)
1 shallot
5 / 6 pumpkin / squash flowers
1 tablespoon approx. of bread crumbs
1 tablespoon approx. of whole grain flour
salt
pepper
wild fennel for garnish
Method:
Thinly slice the shallot, together with washed and dried flowers. In a bowl, mix ricotta cheese with the shallot, flowers, salt and pepper, adding flour and bread crumbs in equal parts as needed. You should get a firm dough, but not hard and not too sticky. Heat a lightly oiled frying pan and form the omelettes with a spoon, pressing them with a spatula as much as possible. Cook a few minutes on each side, until they get golden, and serve with a sprinkling of wild fennel.
I realized I’ve never shown you my home, I think it’s a nice idea, as it allows us to know eachother a little better. This photo is from last year, before they repainted the shutters 
, but you can see the table on which I take a lot of pictures of my dishes, just in the same location where it is this year!
Chef: Tamara from VeganBlog
They seem “real” omelettes!! Well, even if it’s not necessary, I mean, to reproduce “cruel” dishes. I like them!