Veggie Omelette with Baked Tofu
The Baked tofu(with a twist of my own) is borrowed from Sala of VeggieBelly who has been on an awesome vacation. The Omelette is any regular omelette that you like. Add as many veggies as you like… And garnish with some Parmesan cheese - strictly optional.
For the tofu:
Drain the Firm tofu sliced it into 2”*2”*1” size pieces.You can used extra firm tofu depending on the texture you prefer.
Preheat oven to 350 F.
Soy sauce - 1 Tbspn
Olive Oil - 1 Tbspn
Ginger Garlic paste - 1 Tspn or to taste
Dry Basil - 1-2 sprinkles
Mix the above four ingredients really well and soak/marinate the tofu pieces for about 10 minutes before you slip it into the oven. I didn’t add salt because the ginger garlic paste already had enough in it. Let the extra marinade remain in the baking dish. This takes more than an hour to be all set - Mine took 80 minutes! So time your omelette accordingly. The tofu is best eaten hot!
Now for the omelette:
I can tell you what I did but make your own, really. I like my omelette with onion, tomato, mushroom, green pepper(all sauteed) but to each their own…
The Omelette has:
2 large eggs beaten
tomato - 1 small chopped into tiny pieces
Onion - finely chopped but half the tomato in quantity
salt and pepper to taste.
Oil to wet the pan for the omelette. So heat some oil in the pan and saute the veggies and add to the beaten eggs. Pour into the same pan and let it cook for 2 minutes before you carefully turn it over and cook for another 2 minutes on medium heat.
Once the omelette is done you are all ready to plate your dish. Garnish with any cheese you like… I used one pinch of parmesan :D