<JAPANESE TOFU OMELETTE>

Are you looking for protein packed quick egg recipe?

Today's Japanese tofu omelette is a Spanish inspired recipe.

I expand the portion by adding in tofu crumbled into the egg along with vegetables.

I use only 4 eggs in this omelette recipe but it results in a satisfying & filling omelette by adding loads of vegetables and tofu.

The vegetable you use in this tofu omelette is totally up to you.

It's a fridge clean-up recipe.

Enjoy!

PS: For parents, my kids ate a ton of this omelette including the vegetables!

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<JAPANESE TOFU OMELETTE / 豆腐のオムレツ>

＜Yield> 3-4 servings

<Prep time>4 minutes

<Cook time> 13 minutes

<Ingredients>

4 eggs

200g firm tofu

1 cup onion, diced

½ cup carrot, diced

½ cup potato, diced

couple pinches salt

Seasoning

1 tablespoon Soy sauce

1 teaspoon sugar

Sauce

sweet chili sauce

tomato ketchup

<Optional toppings>

any fresh herbs

chopped green onions

<Directions>

1. Chop the onion, carrot and potato into ¼ inch dice. Heat the oil over medium heat in a non stick pan. Add in the diced onions, carrots and potatoes. Sprinkle with one pinch of salt and cook them for 5 minutes over medium-high heat or until vegetables are 80% cooked. Stir them continuously. Add in the tofu by crumbling it and season with soy sauce and sugar. Continue to cook away for another 5 minutes until the vegetables are cooked through and most of the liquid has evaporated.

2. Whisk the eggs in a large bowl. In goes the cooked vegetables from step 1. Combine everything together. Rinse the pan and grease it with 1 tablespoon of oil. Pour the vegetable-egg mixture into the pan and cook it over high heat. Make a swirl with your chopsticks or spatula vigorously until the egg is half way cooked, approximately 1 minute. Lower the heat and cover with a lid. Steam for another 3 minutes. When the egg is firm enough to slide, slide the egg omelette onto a large plate. Cover the plate with the inside of your pan and flip both of them over to cook the other side of the omelette (see images below). Cook for another 30 seconds and serve it on your plate.

3. Garish with some green onions and sweet chili sauce. Now it's ready to be enjoyed!

<Miwa’s tips>

・Try to evaporate most of the liquid before you mix the vegetables in with the eggs.

・Before you flip the egg omelette, make sure that the eggs are firm enough to slide otherwise the omelette will crumble. The edge and bottom should be fully cooked at this point but the surface still slightly runny.

・My family found that this egg omelette goes perfectly with sweet chili sauce. If you don’t have any, enjoy with equal parts of tomato ketchup and soy sauce.

・If you are not using a non-stick pan, I recommend to grease the pan as well.

<Recommended side dish>

Avocado tuna bowl

SOY CREAMY MISO SOUP

<Storage time>

Store in an air-tight container in the fridge for up to 3 days.

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<Did you try this recipe??>

Let me know by tagging me on Instagram

I love to see your creations!

2020/09/23 MIWA