Tofu and spinach omelette
If you’re after a healthy, dairy-free and gluten-free lunch or brunch why not try this tofu and spinach omelette! It’s ready in 15 minutes and it’s very nutritious. As an omelette, serve it with a salad and a wholesome roll or scones.
You can also easily make it into a frittata – just double the amount of the ingredients (except the tofu), cook it as per the recipe below, then put the pan under the grill for a couple of minutes for the top to brown. Let it cool a bit, then slice into wedges or dice into nibbles.
Ingredients
Method
- Put the spinach in a bowl, cover it with boiling water. Let it rest.
- Meanwhile lightly whisk the eggs. Add the tofu and gently mash it with a fork.
- Add the soy sauce. Thinly slice the spring onion, add to the mixture.
- Drain the wilted spinach, rinse with cold water. Squeeze the water out as much as you can, then chop it finely.
- Add the spinach to the mixture.
- Heat some groundnut 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 firm, sprinkle some sesame seeds on top and serve.