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Omelet:
5 ounces (~3/4 cup) firm silken tofu, drained and gently patted dry
2 Tbsp hummus
2 large cloves garlic, minced
2 Tbsp nutritional yeast
Salt and black pepper
1/4 tsp paprika
1 tsp cornstarch or arrowroot powder
Filling:
1 heaping cup veggies of choice (I like onion, tomato, mushroom, spinach)
Toppings:
Fresh herbs
Salsa
Vegan Parmesan Cheese
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1st Keep
 Clawdia
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