Omelettes With Tofu And Vegetables Recipe

Name: Omelettes With Tofu And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 oz package silken firm tofu; 1/4 cup vegetable or peanut oil; 1 None medium red pepper, finely chopped; 4 oz shiitake mushrooms, thinly sliced; 1 bunch baby choy, coarsely chopped; 3 None green onions, thinly sliced, plus 1 extra, to serve; 1 tbsp soy sauce; 2 tbsp oyster sauce; 8 large eggs, at room temperature; 1 cup cooked jasmine rice, to serve

Servings: persons

1
Cut tofu into 1/2 inch pieces. Place in single layer on a paper towel-lined baking tray. Cover with more paper towels, gently press to remove excess moisture.
2
Heat a wok or large frying pan over high heat. Add 1 tablespoon of the oil, swirl to coat surface. Add pepper and mushroom, stir-fry for 1 minute. Add bok choy and green onions, stir-fry for 1 minute or until vegetables are just soft. Add soy sauce, oyster sauce and tofu and stir-fry for 30 seconds or until heated. Transfer to a large heatproof bowl. Wipe wok clean.
3
Reduce heat to moderate. Whisk eggs and 2 tablespoons water in a small bowl. Heat a quarter of the remaining oil in wok. Add a quarter of the egg; swirl to cover base. Cook for 1 minute or until set underneath. Spoon a quarter of the tofu mixture down on one side of omelette. Using a spatula, fold omelette over tofu mixture to enclose filling. Press omelette firmly with spatula. Cook for 30 seconds more or until set.
4
Transfer omelette to a serving plate. Cover to keep warm. Repeat using remaining oil, egg and tofu mixture. Serve omelettes and rice sprinkled with extra green onions.

584

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 10 oz package silken firm tofu, 1/4 cup vegetable or peanut oil, 1 None medium red pepper, finely chopped, 4 oz shiitake mushrooms, thinly sliced, and more.

Yes, Omelettes With Tofu And Vegetables falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Omelettes With Tofu And Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions