TOFU OMELET 锅塌豆腐

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: parmesan cheese

Brewer's yeast is a less expensive source of umami flavor.

black salt

💰Cheaper: regular salt

Regular salt is more common and less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is cheaper and works well for frying.

fresh herbs

💰Cheaper: dried herbs

Dried herbs are more affordable and have a longer shelf life.

Drain and crumble the tofu into a bowl.

Add nutritional yeast, turmeric, and black salt to the tofu and mix well.

Chop the onion, bell pepper, spinach, and mushrooms.

Heat olive oil in a non-stick skillet over medium heat until shimmering.

Add the chopped onion and bell pepper to the skillet; sauté until softened, about 3-4 minutes.

Stir in the mushrooms and garlic; cook until mushrooms are tender, about 2-3 minutes.

Add the spinach and cook until wilted, about 1-2 minutes.

Spread the vegetable mixture evenly in the skillet.

Pour the tofu mixture over the vegetables, spreading it out evenly.

Cook for 5-7 minutes until the edges are set and the bottom is golden brown.

Carefully flip the omelette using a spatula; cook for an additional 3-4 minutes until fully set.

Slide the omelette onto a plate and garnish with fresh herbs and tomato slices.

Serve warm with toast or a side salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens