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Tofu Omelet with Sautéed Tomatoes
464 kcal per person
25g Protein
8g Carbs
37g Fat
3g Fiber
Ingredients
- 2 eggs
- 3 ounces tofu (84 g)
- 1 clove garlic (5 g)
- 2 tomatoes
- 1 ½ tablespoon olive oil (23 ml)
- ½ tablespoon soy sauce (8 ml)
Preparing this recipe
- Whisk the eggs in a bowl with a fork. Season with salt and pepper.
- Cut the tofu into small cubes and pat dry. Mince the garlic. Halve the tomatoes and season the cut sides with salt and pepper.
- Heat half of the oil in a skillet over medium heat. Cook the tomatoes cut side down for 2 minutes. Remove from the skillet and set aside.
- Heat the remaining oil in the same skillet. Cook the tofu with the garlic and soy sauce for 3–5 minutes.
- Pour the egg mixture over the tofu and cook for 3–4 minutes, until the omelet is golden brown and cooked through.
- Serve the tofu omelet with the sautéed tomatoes.
Tip van FitChef
1. Cook the tomatoes cut side down until they start to caramelize.
2. Whisk fresh parsley or chives into the eggs.
