Ohhh myyyyy gossshhhhhh it’s been busy here at Cake Towers recently! I have some pretty chuffing booked up weeks of baking approaching and unfortunately it’s not really been the time to get SAVOURY CREATIVE in the kitchen :/
And so, I turned to the good ol’ PPK tonight for this tofu omelette. I’m trying to go a bit easy on the fats/carbs lately if at all possible, so I swapped out the olive oil and added a little soy milk. I used my trusty copper bottom frying pan with the lightest spraying of oil and these turned out perfectly. I topped with 1 chopped Linda McCartney sausage, cherry tomatoes, mushrooms, chopped spring onion and garlic. All were sautéed over a low heat with a spritz of oil. I mixed in a tablespoon of noochy goodness just before serving.