Wednesday, November 19, 2014

Tofu Omelette

I've been wanting to attempt this trick-eye dish for very long time! This whole dish is actually made up with 100% tofu, not a tinge of egg added ^.* Turmeric powder is added to achieve the eggy colour. For a more interesting plating, I've added some red yeast rice powder to a portion of the tofu mixture to create the heart shape tofu omelette :D The taste of the tofu is very distinctive, the natural food colouring powder added did not alter the taste. Not much seasoning is used also, just a pinch of salt & pepper with a dash of sesame oil. A healthy and colourful tofu dish which I would love to prepare often for my family! 

firm tofu, tomato, beech mushroom & fresh basil

 Natural colouring from red yeast rice powder & turmeric powder

  • 2 blocks firm tofu, mashed
  • 1 tomato, skin removed & deseeded, chopped
  • 100gm beech mushroom
  • handful of fresh basil leaves
  • 1 tsp turmeric powder (mixed with 1/2 tbsp water to form paste)
  • optional : 1 tsp red yeast rice powder (mixed with 1/2 tbsp water to form paste)
  • salt & pepper to taste
  • dash of sesame oil

  1. Heat 1 tbsp olive oil in pan, add in mushroom and fry till fragrant and soften.
  2. Add in cubed tomato and basil and fry briefly.
  3. Add in mashed tofu and toss evenly to combine.
  4. Add in seasoning and turmeric paste and mix till the tofu is evenly coated. Remove from fire and serve immediately.
  5. Optional : if using red yeast rice powder, remove about 1/3 of the tofu mixture after adding in the seasoning. In another clean heated pan, add in the tofu mixture and stir in red yeast rice paste and mix evenly. 

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