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170 kcal
25 min.
Recipe for Thai omelette with tofu and vegetables
Recipe for Thai omelette with tofu and vegetables
Recipe for Thai omelette with tofu and vegetables
Recipe for Thai omelette with tofu and vegetables
Recipe for Thai omelette with tofu and vegetables
Recipe for Thai omelette with tofu and vegetables
Recipe for Thai omelette with tofu and vegetables
Recipe for Thai omelette with tofu and vegetables
Recipe for Thai omelette with tofu and vegetables

Recipe for Thai omelette with tofu and vegetables

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x portion

NaN g

170 kcal

x g

1 kcal

169.6
Calories
6.1g
Prot.
12.5g
Fat
8.6g
Carbs

Ingredients (servings):

1

Converted ingredients are going to appear on the shopping list

  • Tofu cheese2.5× tablespoon (50 g)
  • Red onion1× piece (25 g)
  • Carrot0.5× piece (25 g)
  • Limes25 g
  • Spinach, fresh or frozen0.5× handful (12.5 g)
  • Chili pepper0.5× piece (10 g)
  • Soy sauce1× tablespoon (10 g)
  • Sesame oil1× tablespoon (10 g)
  • Garlic1× clove (5 g)
  • Chives, fresh1× tablespoon (5 g)
  • Salt2× pinch (1 g)
  • Pepper, black0.5× pinch (0.5 g)
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How to make Thai omelette with tofu and vegetables

recipe

  1. 1. Prepare the tofu. Heat half of the sesame oil in a large pan. Add the crumbled tofu and cook over medium heat for 5–7 minutes until it becomes lightly golden and crispy. Add half of the soy sauce, stir well, and cook for another 1–2 minutes. Set aside.

    1. 1. Prepare the tofu. Heat half of the sesame oil in a large pan. Add the crumbled tofu and cook over medium heat for 5–7 minutes until it becomes lightly golden and crispy. Add half of the soy sauce, stir well, and cook for another 1–2 minutes. Set aside.

  2. 2. In the same pan, add the remaining oil. Add the chopped onion, garlic, carrot, and chili. Sauté for 3–4 minutes until the vegetables soften but remain crunchy. Add the chopped spinach and cook for another 1–2 minutes until the leaves wilt slightly.

    1. 2. In the same pan, add the remaining oil. Add the chopped onion, garlic, carrot, and chili. Sauté for 3–4 minutes until the vegetables soften but remain crunchy. Add the chopped spinach and cook for another 1–2 minutes until the leaves wilt slightly.
    2. 2. In the same pan, add the remaining oil. Add the chopped onion, garlic, carrot, and chili. Sauté for 3–4 minutes until the vegetables soften but remain crunchy. Add the chopped spinach and cook for another 1–2 minutes until the leaves wilt slightly.

  3. 3. In a large bowl, beat the eggs with the remaining soy sauce and a pinch of salt and pepper.

    1. 3. In a large bowl, beat the eggs with the remaining soy sauce and a pinch of salt and pepper.

  4. 4. Pour the egg mixture into the pan used for cooking the tofu and vegetables. Cook over medium heat until the eggs begin to set but are still slightly runny on top. Place the tofu and vegetables on one half of the omelette. Fold the other half over to form a half-moon shape. Cook for another minute, then carefully transfer the omelette to a plate.

    1. 4. Pour the egg mixture into the pan used for cooking the tofu and vegetables. Cook over medium heat until the eggs begin to set but are still slightly runny on top. Place the tofu and vegetables on one half of the omelette. Fold the other half over to form a half-moon shape. Cook for another minute, then carefully transfer the omelette to a plate.
    2. 4. Pour the egg mixture into the pan used for cooking the tofu and vegetables. Cook over medium heat until the eggs begin to set but are still slightly runny on top. Place the tofu and vegetables on one half of the omelette. Fold the other half over to form a half-moon shape. Cook for another minute, then carefully transfer the omelette to a plate.

  5. 5. Serve the omelette sprinkled with fresh chives and lime wedges on the side.

    1. 5. Serve the omelette sprinkled with fresh chives and lime wedges on the side.
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