Scrambled tofu omelette with roasted peppers, onions & peanut sauce

This unusual recipe has an Asian element to it and was created by Claryn Nicholas. Claryn is an Integrative health and nutrition coach based in Lincolnshire. Watch out for her blogs, coming soon.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 573
% Daily Value *
Total Fat 46g71%
Total Carbohydrate 22g8%
Sugars 8g
Protein 17g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Prep Time10 mins
Total Time25 mins
Yields2 Servings


4 Large eggs beaten
1 Handful fresh coriander
2 tbsp Olive oil
2 Pepper
1 Red onion
Salt & Pepper (To taste)
4 Spring onions finely chopped
396 g Tofu



Gently but firmly squeeze the tofu from its sides until you can drain as much water as you possibly can.


Remove the cutter - use a blunt knife to gently separate the mixture from the cutter.


Flip to the other side and fry for another 5-7 minutes or until firm.


An easier option is to divide the mixture in 2 and pour the mixture in to fill the size of the frying pan to make a bigger omelette.


Whilst the omelette is cooking, chop the pepper and red onion to the desired chunks and place in the oven for 15-20 mins.


Serve with hot jasmine rice or rice of your choice.

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