8 oz (230g) tofu
2 tablespoons soya milk
2 tablespoons wholemeal flour
½ teaspoon baking powder
2 tablespoons raw sugar
½ teaspoon vanilla essence
Put half the tofu in a liquidiser with the soya milk and blend thoroughly. Put the other half of the tofu in a small mixing bowl and mash. Add the flour, baking powder, sugar, vanilla essence, and the blended tofu. Mix well.
Spread the mixture thinly in a lightly-oiled non-stick baking dish and bake at 350ºF (180ºC)/Gas Mark 4 for 30-40 minutes.
Ease the omelette from the baking dish with a pancake turner and onto a serving dish. Spread jam to taste on top and eat while hot.
Quantities doubled from a recipe in The Single Vegan by Leah Leneman.