Tofu and Vegetable Omelette

Ingredients

• 250 g Tofu
• 200 g carrots (2 carrots)
• 1 stalk leek
• 150 g small green bell pepper (1 small green bell pepper)
• 150 g small red bell pepper (1 small red bell pepper)
• 4 eggs
• 3 tbsp light soy sauce
• curry powder
• Ginger powder
• Pepper
• a pinch of sugar
• 15 g Butter (1 tbsp)
• 1 tbsp soy oil
• Salt
• Cayenne pepper

Instructions

1. 1.

   Pat tofu dry and cube it. Peel carrots and cut into thin strips.

2. 2.

   Wash, trim, and slice leek into rings. Wash, trim, and slice bell peppers into thin strips.

3. 3.

   Whisk eggs with 2 tbsp soy sauce. Stir in curry powder, ginger powder, pepper, and a pinch of sugar.

4. 4.

   Melt butter in a pan. Fry the egg mixture in batches at medium heat to make four omelettes, then keep warm in a preheated oven at 80 °C (fan 60 °C; gas: lowest setting).

5. 5.

   Heat oil in a pan. Brown tofu over medium heat. Add vegetables, season with remaining soy sauce, and steam for about 10 minutes while stirring. Season with salt and cayenne pepper.

6. 6.

   Place omelettes on four plates, fill with the vegetable mixture, and fold them over.