Ingredients (makes 8 5-inch ohmlettes):

• 14 oz extra firm tofu
• 1 Cup non-dairy milk
• 2 teaspoons turmeric powder
• 1 teaspoon baking powder
• Salt to taste

Spinach, mushroom, and pepper filling:

• 10 oz baby spinach, chopped
• 8 mushroom caps (baby bellas work wonderfully), sliced
• 8 mini sweet peppers, diced
• 2 cloves of garlic, minced
• 1 Tablespoon extra virgin olive oil
• Salt & pepper to taste
• Dash of oregano

Directions:

1. In your food processor, combine your ohmlette ingredients and process until smooth.  To prepare your filling, add your ingredients to a medium saute pan on medium-high heat.  Add your olive oil, garlic, diced peppers, mushrooms, and saute for 5 minutes.  Toss in your spinach and steam until wilted; add salt, pepper, and oregano to taste.  Lower the heat to low and adjust any seasonings as necessary.
2. To prepare your ohmlettes, heat a green non-stick pan on medium heat.  For each ohmlette add 1/3 Cup of your batter to your pan and let cook for about 5-7 minutes, until you can easily flip the edges up and is golden.  Carefully flip your ohmlette and cook for another 2-3 minutes.  As your ohmlettes are prepared place them on  a baking sheet. When ready to eat, heat your oven to 200 degrees and pop them in for about 5 minutes to warm.
3. When ready to plate, place your ohmlette on your plate and add the filling to one half and fold over.  These are delectable on their on or topped with my veganized hollandaise sauce.
4. Enjoy eating whole!