Ingredients
1 tbsp olive oil, or water
1 cl garlic, minced
1 small onion, chopped
1 medium potato, sliced
1/4 each green bell pepper, diced
1 small tomato, chopped
1/4 tsp oregano
1 lb soft tofu, patted dry
1/4 cup flour, unbleached
1/4 tsp tumeric
1 tsp nutritional yeast
1 ; salt and pepper to taste
Directions
In a frying pan over med heat, heat the oil or water and saute the
garlic, onion, potato, and green pepper until the potato is cooked,
about 10 mins.
In the meantime, blend the reamining ingredients in a blender until
smooth. Add the tomato and tofu mixture to the pan and cook, covered,
over a very low heat until the omelette is set, about 10 mins.
Serve with salsa. From The Compassionate Cook by PETA and Ingrid
Newkirk Typed by Lisa Greenwood
Servings: 4 servings
Peta Spanish Tofu Omelette Recipe brought to you by Recipe Ideas
Categories: Breakfast; Egg; Spanish; Tofu; Vegetable
The History of Recipes
Written cooking instructions as a concept can be observed way back into ancient history, at least as far into history as the early Egyptians, and possibly even further than that. In practice though, these, old recipes were just primitive hieroglyphic recipes for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to historians is a collection of clay tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. Moving our culinary historical trip onwards, we have some recipe books dating from the 14th Century - one book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these two books are not about the curry that is served today, but rather accounts of the types of meals prepared by the chefs of the rich people of those days. In the 15th century, knights returning from the crusades brought us many foods, spices and herbs from middle-east cuisine, such as coriander, basil and rosemary. The introduction of these new culinary ideas created an increase in manuscripts on food, the majority of which are now in private cookery archives. Over the next few hundred years, the rich families of Europe competed to offer the best banquets, and because of this cooks and their recipes were greatly in demand. However, it was during the nineteenth century that formal cookery and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, trying out, and publishing recipes of the day. When we get to the 1900s, cooking publications are in great demand, due to higher levels of literacy, people having more free time and having more money. The arrival of TV brought us TV cookery programs and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Peta Spanish Tofu Omelette recipe.
