Blooming Tofu Omelettes

1 comment

That is omelettes made of soy ricotta cheese and zucchini flowers, easy, quick and tasty.

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
wild fennel for garnish

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

  1. melissa 2 July 2011 at 09:44

    They seem “real” omelettes!! Well, even if it’s not necessary, I mean, to reproduce “cruel” dishes. I like them!

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