Tofu and mackerel omelette
If you want a healthy, dairy-free and gluten-free dish for breakfast, brunch or lunch try this tofu and and mackerel omelette! It’s ready within 15 minutes and it’s full of nutrients. Serve it with a salad and some wholesome rolls or fritters if you like.
Ingredients
Method
- Lightly whisk the eggs in a bowl.
- Whiz the tofu with the mackerel in a small food processor. Add the soya sauce, wasabi and about 2 Tbsps of chopped fresh herb of your choice. Whiz until you get a coarse paste. Taste it and adjust the soy and the wasabi.
- Add this mixture to the eggs. Whisk until combined. Season to taste.
- Heat a spoonful of vegetable oil in a frying pan. When hot, pour in the mixture. Cook for a couple minutes over medium heat, then cover, turn down the heat and cook for 5 more minutes.
- Take the lid off. If the surface is no longer runny, sprinkle some fresh herbs on top and fold in half. Cook for another minute then serve, cutting it in half.