Blog Meal Plan Tofu and Spinach Omelette Tofu and Spinach Omelette

Tofu and Spinach Omelette

35 min Pescatarian Breakfast Dairy freeGluten freeHigh proteinLactose free

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.


  • Spinach - 50 g (1.5 cup)
  • Turmeric - 0.3 g (1 pinch)
  • Silken tofu - 220 g
  • Banana - 100 g (1 whole)
  • Parsley, chopped - 5 g (1 tbsp)
  • Red pepper - 50 g
  • Almond - 20 g
  • Soy milk - 20 ml (1.5 tbsp)
  • Nutritional yeast - 20 g (1.5 tbsp)
  • Corn starch - 10 g (1.5 tbsp)
  • Pineapple - 100 g
  • Salt and black pepper - 0.3 g (1 pinch)

How to make:

  1. Chop the red pepper and parsley finely. Put the tofu, soy milk, nutritional yeast, cornstarch, turmeric and salt and pepper into a blender or food processor and blend until smooth
  2. Heat a little oil in a frying pan over a medium-high heat. Pour the omelette batter into the pan and scatter your spinach, chopped parsley and chopped red pepper on top
  3. Reduce the heat to medium-low and cook covered for 3-5 minutes. When the edges have dried out and the middle has set, fold the omelette over. Cook for 1 minute more then plate up and serve
  4. Eat fruit as a dessert

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