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🍳 Mediterranean Tofu Omelette with Mushrooms and Tomatoes

305 kcal · 30 min · 4 servings

Ingredients

• spring onions 0.5 bunch
• mushrooms, brown 250 g
• cherry tomatoes 250 g
• mixed salad leaves 50 g
• tofu, plain 400 g
• soy drink 300 ml
• cornstarch 3 tbsp
• wheat flour, Type 405 3 tbsp
• salt pinch
• pepper, black ground pinch
• curry powder pinch
• herbs of Provence, dried pinch
• oil 5 tbsp
• sugar pinch

Instructions

1. 1. Wash the spring onions thoroughly and let them drain.
2. 2. Remove the root ends of the spring onions.
3. 3. Cut the white and green parts of the spring onions separately into thin rings.
4. 4. Clean the mushrooms with a kitchen towel if necessary.
5. 5. Quarter the mushrooms.
6. 6. Rinse the tomatoes and cut them in half.
7. 7. Wash the salad and let it drain well.
8. 8. Drain the tofu.
9. 9. Cube the tofu roughly.
10. 10. Place the tofu, soy drink, cornstarch, and flour in a tall container.
11. 11. Blend the mixture until creamy.
12. 12. Fold the white parts of the spring onions into the tofu mixture.
13. 13. Season the mixture with salt, pepper, curry, and herbs de Provence.
14. 14. Stir until the mixture looks slightly yellowish.
15. 15. Heat 1 tablespoon of oil in a pan over medium-high heat.
16. 16. Pour the tofu mixture thinly into the hot pan.
17. 17. Cook the batter for about 3 to 4 minutes.
18. 18. Carefully flip the omelette.
19. 19. Fry the other side for another 3 to 4 minutes until golden brown.
20. 20. Transfer the finished omelette to a plate.
21. 21. Repeat the process with the remaining batter.
22. 22. Wipe the pan clean.
23. 23. Heat another 1 tablespoon of oil in the pan over medium heat.
24. 24. Fry the mushrooms for about 4 minutes.
25. 25. Add the green parts of the spring onions and the tomatoes.
26. 26. Season the vegetable mixture with salt, pepper, and sugar.
27. 27. Plate the tofu omelette.
28. 28. Serve the omelette with the mushrooms, tomatoes, and salad.

Nutrition per serving

• kcal: 305
• Protein: 18 g · Fett/Fat: 18 g · Carbs: 21 g