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Tofu omelette with spinach, sun-dried tomatoes and sesame seeds, held in a woman's hands
Stav Kogan

Tofu Omelette with Spinach & Sun-Dried Tomatoes

A 15-minute, one-pan tofu omelette with sun-dried tomatoes, spinach and sesame seeds. Crumbled tofu is the base of this high-protein vegan dish that works for breakfast, lunch or a light dinner. Ready in 15 minutes with ingredients straight from the pantry and freezer.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Lunch
Cuisine: International
Calories: 460
Ingredients Method Nutrition

Ingredients
  

  • 10.5 oz (300 g) firm or classic tofu
  • 3.5 oz (100 g) sun-dried tomatoes in oil, drained (reserve the oil)
  • 3.5-5.3 oz (100-150 g) frozen chopped spinach
  • 1-2 tbsp (15-30 ml) olive oil, or the reserved sun-dried tomato oil
  • 1 tsp (5 ml) black and white sesame seed mix, or to taste
  • a pinch of ground turmeric (about 1/8 tsp (0.6 ml))
  • salt, to taste

Method
 

  1. Heat 1-2 tbsp (15-30 ml) olive oil (or the oil from the sun-dried tomatoes) in a large skillet over medium-low heat. Add the frozen spinach, cover, and let it thaw and wilt for 4-5 minutes.
  2. Drain the sun-dried tomatoes and cut them into small pieces. Uncover the pan, add the tomatoes, turn the heat up, and cook for another minute.
  3. Crumble the tofu with your hands directly into the pan. Add the turmeric and salt to taste, and cook, stirring, for 2 to 3 minutes, until the tofu is hot and evenly golden.
  4. Serve hot, sprinkled with the black and white sesame seeds.

Nutrition

Calories: 460kcalCarbohydrates: 17gProtein: 28gFat: 32g

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