Tofu and Vegetable Omelette

Ingredients - Serves 2

• Olive oil - 1 tablespoon
• Salt and pepper - To taste
• Turmeric - 1/2 teaspoon
• Cherry tomatoes - 1/4 cup, halved
• Spinach - 1/2 cup, chopped
• Onion - 1/4 cup, diced
• Bell peppers - 1/2 cup, diced
• Firm tofu - 200g, crumbled

Let's Get Started

1. Heat olive oil in a non-stick skillet over medium heat.
2. Add the diced onion and bell peppers to the skillet and sauté for 2-3 minutes until they start to soften.
3. Add the crumbled tofu, turmeric, salt, and pepper to the skillet. Cook for 5 minutes, stirring occasionally.
4. Add the chopped spinach and cherry tomatoes to the skillet. Cook for an additional 2 minutes until the spinach wilts.
5. Remove the skillet from heat and let the mixture cool slightly.
6. In a separate bowl, beat the eggs with a pinch of salt and pepper.
7. Pour the beaten eggs over the tofu and vegetable mixture in the skillet.
8. Return the skillet to medium heat and cook for 3-4 minutes until the omelette is set.
9. Carefully flip the omelette using a spatula and cook for an additional 2-3 minutes on the other side.
10. Slide the omelette onto a plate, slice, and serve hot.

Dietary Info

• Dish Type: Main Course
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Calories: 250
• Fat: 12g
• Carbs: 10g
• Protein: 20g
• Sodium: 400mg
• Sugar: 2g