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—Arlene R. Taylor PhD

For those who want to minimize the use of eggs, this makes a tasty omelet that uses a relatively small amount of egg whites.

Ingredients (makes two good-sized servings):

  • 8 oz firm tofu, mashed
  • 2 large white onions sliced thin
  • 1 small can sliced black olives
  • 2 tsp mock-chicken seasoning
  • ½ tsp turmeric powder
  • ½ tsp chili powder (if you want a bit of “heat”)
  • ½ tsp sea salt
  • ¼ tsp garlic (crushed, powder, or granules)
  • Pepper to taste, if desired
  • ½ cup egg whites
  • Sprigs of parsley, if desired


Spray large frying pan with olive oil and place over medium heat.

Add sliced onions. Sprinkle on mock-chicken seasoning, chili, garlic, salt, and pepper.

Cook, stirring frequently until onions are soft and caramelized.

Add mashed tofu, turmeric, and black olives. Cook and stir until all ingredients are hot and mixed well. All liquid should be absorbed.

Spread ingredients evenly over bottom of frying pan.

Pour over ½ cup egg whites.

Cover and cook over low heat for about 5 minutes until egg whites are set.

Using a wide pancake turner, fold in half or fold each side toward the middle in thirds (French style).


Cut omelet in half and slide each piece onto a separate plate.

Garnish with sprigs of parsley, if desired.

Goes well with toasted English muffins covered with sliced avocados or steamed small-sized white corn tortillas.

Also goes well with almost any type of fresh sliced fruit as a side dish.


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