This recipe is great if you are looking to add some extra protein and tofu into your diet, and it is also perfect to pack in your bento lunches, as it tastes good cold. It is also a handy way to use up any leftover tofu you may have in the fridge. The tofu makes the egg omelette very soft and juicy, and you can't really taste the tofu at all (which means it is a sneaky way to get non-tofu loving people to eat tofu, too).
Serve this hot for breakfast (with a little chilli or tomato sauce), or cold in a bento lunch (together with rice and some other side dishes).
Continue reading for the recipe...
Tofu n Egg Omelette
110g hard tofu
1 large egg
1/2 tsp soya sauce
1/2 tsp sesame oil
dash of pepper
a little oil for frying
1. In a small bowl, mash the tofu with the back of a spoon. Crack an egg into the tofu and mix gently until well combined.
2. Add the soya sauce, sesame oil and pepper to the mixture and mix well.
3. In a small non-stick frying pan or small egg pan, heat up a little oil over medium heat.
4. Pour the tofu and egg mixture into the pan and smooth the top of the mixture so that the height is even.
5. Cook over medium heat until the tofu omelette is golden brown and firm underneath. With a small spatula, slowly separate the omelette from the sides of the pan. When the mixture is solid enough to turn, quickly flip it over with the spatula (it can get a little tricky here).
6. Cook the other side, until the omelette is golden brown on both sides and firm. Cut the omelette up into cubes or wedges with your spatula. The inside should be firm and not runny. Serve hot or cold.