Silken Tofu Omelette with Eggs

Course: Breakfast

Diet: Low Calorie, Dairy Free, Vegetarian

Time: Max 30 min

Calories: 150 - 450 kcal

Type: meal plan recipes

Diet: dairy-free

Prep Time: 7

Cook Time: 15

Total Time: 22

Servings: servings

Calories: 257kcal

Get Recipe Ingredients

Blend the eggs, tofu and soy sauce until creamy. You can use a fork though a hand blender is easiest and gives better results.
In a medium sized non-stick pan over low heat add ½ tsp of olive oil and spread it all over the pan. Add half the egg tofu mix and spread it evenly across the pan. Using a rubber spatula, bring the sides of the egg that begin to coagulate to the centre of the pan and spread uncooked egg batter to the sides again, maintaining the circular shape of the omelette. Maintaining low heat, repeat the process a few times and then allow the omelette to continue cooking undisturbed with a lid on until the surface is mostly cooked through but still moist (we don’t want a dry omelette).
While it’s cooking, chop the avocado flesh and dice the red bell pepper.
Fill the omelette with half the avocado and bell pepper and fold it over carefully like a semicircle. Take out of the pan and repeat the process for the second serving. You can also make two omelettes at the same time on two different pans.
Serve omelette with salt and fresh black pepper to taste.