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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • 100 g semi-firm tofu
  • 1 tsp soy sauce
  • 2 spring onions
  • 3 eggs
  • 100 g spinach

Method
 

  1. Put the spinach in a bowl, cover it with boiling water. Let it rest.
  2. Meanwhile lightly whisk the eggs. Add the tofu and gently mash it with a fork.
  3. Add the soy sauce. Thinly slice the spring onion, add to the mixture.
  4. Drain the wilted spinach, rinse with cold water. Squeeze the water out as much as you can, then chop it finely.
  5. Add the spinach to the mixture.
  6. 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.