Olive CakeOmelette with tofu Onion and Apple Pie



Omelette with tofu




Ingredients:
120 g / 4 oz
100 g / 3.5 oz
100 g / 3.5 oz
1
1
150 g / 5 oz
6
2 tbsp
5 g / 1 tsp
2 tbsp




tofu
carrots
leeks
green bell pepper
red bell pepper
soy sprouts, fresh
eggs
soy sauce
sugar
soy bean oil
pepper, salt
Curry
Ground ginger
Cayenne pepper

Serves 3 - 322 cal per serving
Prep-time: 30 min. - Total-time: 30 min.


--> Spicy vegetable lasagna
Omelette with tofu is a Filipino dish and is seasoned mild. The amount is enough as a main course for three servings. But you can also prepare six smaller portions and serve the omelet with tofu as an appetizer. Drain the tofu and cut into small cubes. Peel carrots and grate coarsely. Clean the leek and cut into thin rings. Cut the green and red peppers in half, freeing them of white skin and seeds and cut them into thin strips. Give fresh soy sprouts into a colander, rinse under running water and drain well. Crack eggs into a bowl and whisk with a fork. Spice up scrambled eggs with light soy sauce and a pinch of sugar. Heat some soy oil in a nonstick pan and give a ladle full of scramble eggs into the pan. Put a lid on the pan and switch back to low temperature. Once the omelette coagulated, slip onto a shallow dish and keep warm. Heat some soy oil in the pan again and bake the other two omelettes as well and keep warm. Heat the remaining soy oil in the frying pan and fry the prepared vegetables in it for about 10 minutes. Season the vegetables with pepper, salt, curry, ginger powder and a pinch of cayenne pepper mild. Gently mix the tofu into the vegetables. Fill omelette with tofu and vegetables and, as seen in the picture above, roll up. Best served on warmed plates.



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