CARBS 33% / PROTEIN 33% / FATS 33%

Tofu omelette

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Tofu - 299g
Potatoes - 288g
Eggs chicken whole - 4large
Eggs chicken white - 4large
Salsa - 6.5tbsp
Curly kale - 77g
Coriander - 19g
Salt - 1tsp
Paprika - 1tsp
Garlic powder - 1tsp


  1. Pat tofu dry, roll in clean towel and place something heavy on top. Leave to drain for about 10 minutes
  2. Wash potatoes, chop into large chunks and place in a pan of boiling water for around 5 minutes, until fork tender. Drain, add smoked paprika.
  3. Place oil in oven-proof pan, add chopped onion and pepper, cook for 5 minutes on medium heat
  4. Add chopped kale, cover for 2 minutes
  5. Unwrap tofu and crumble. Push vegetables to one side of pan and add tofu to the other.
  6. Saute tofu for 6 minutes, until lightly browned.
  7. Whisk egg, egg whites and spices in a bowl, add to pan and cook for further 3 minutes, until base is browning.
  8. Place pan under grill to cook top, approximately 3 minutes.
  9. Serve with potatoes, salsa and fresh coriander