Tofu omelette

Tofu omelette

Low carb but packed with flavour

Serves one


2 eggs

1 tbsp soy sauce

100g tofu

A handful of fresh veg, such as green beans and carrots

Spring onions


1 clove of garlic, finely chopped

1 tbsp soy sauce

1 tbsp rice vinegar

1 tbsp honey

1 chilli, deseeded and finely chopped

1/2 tbsp fish sauce

1 tsp fresh ginger, finely chopped


  1. Mix the marinade ingredients together in a bowl.
  2. Drain the tofu and cut into blocks that are half an inch (approx.) thick.
  3. Place between kitchen towel and place a heavy object on it to weigh it down but not squash it completely. Leave for 30 minutes.
  4. Once dried out, place in the marinade and leave for 15 minutes.
  5. While the tofu is marinating, julienne the vegetables and set aside.
  6. Beat the eggs and add the soy sauce. Heat a non-stick frying pan and tip the eggs into a pan to make a flat, pancake-style omelette without using any oil. Then set aside
  7. Cook the tofu for a few minutes, then add the vegetables and a dash of soy sauce. Flash fry until the tofu has coloured but the vegetables still have a bite to them.
  8. Serve on top of the pancake.

Feeling flush?

This also works with some noodles on top as well, especially udon. But leave off if you want to stick to a low carb diet.


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