1 tsp olive oil
2 garlic cloves, chopped
2 onions, chopped
1 green pepper, seeded and chopped
4 large mushrooms, sliced
2 large tomatoes, seeded and chopped
1/4 tsp ground cumin
1-2 tsp chili powder to taste
sea salt to taste

Directions:

Omelet

1. Preheat oven to 375 degrees.
2. Drain and crumble the tofu. Blend the tofu, soy milk and salt in a blender until smooth.  Stir in the chopped green onions.
3. Lightly oil two 9″ glass pie pans. Divide the tofu mixture evenly between the pans, smooth the tops with a spatula and bake for about 35 minutes.  The edges will become brown, the top will become golden and the tofu will have the texture of an omelet. (Really! You’ll be amazed!)
4. Loosen omelets from the pie pans and cut in half or leave whole.

Rancheros Sauce

While the omelets are baking, heat the oil in a large skillet.  Add all the ingredients and cook, covered, over medium heat for 5 minutes. Uncover and cook another 5 minutes.

Assembly:

Place half an omelet on each plate and cover with Rancheros Sauce or pile Rancheros Sauce in the center of a full omelet, fold the omelet in half and top with more Rancheros Sauce.  Garnish with a sprig of cilantro, if you like.

from Lindsay Wagner’s cookbook “The High Road to Health”