70 g Tofu
2 tbsp Sour cream (10%)
½ A tomato
50 g Zucchini
30 g Peas(fresh or frozen)
230 g Frozen Vegetable Mix
¼ tsp Turmeric
¼ tsp Coriander
Salttaste
1 tsp Olive oil
1
First, prepare all the ingredients: cut the tomato and zucchini into cubes, thaw the peas, finely chop the tofu, and combine the sour cream and salt together and mix well;
2
Lubricate a preheated pan with oil (using a pastry brush or cotton pad). Add coriander, turmeric and pepper. Gray for 30 seconds;
3
Add finely chopped tomatoes and zucchini to the pan for spices and simmer for a couple of minutes;
4
Add tofu to vegetables. Stew for a couple of minutes;
5
Add sour cream on top and simmer another 5-7 minutes.
6
Separately, in a pan, heat 1 tsp. oil and 200g of vegetable mixture. Salt / pepper to taste and simmer for 5-7 minutes.
7
Serve the omelet with fresh herbs and vegetable stew.
CategoryMain CourceCuisineGreek, Italian, MediterraneanCooking MethodSimmeringDietKosher, Low Calorie, Low Fat, Vegan, Vegetarian
Ingredients
70 g Tofu
2 tbsp Sour cream (10%)
½ A tomato
50 g Zucchini
30 g Peas(fresh or frozen)
230 g Frozen Vegetable Mix
¼ tsp Turmeric
¼ tsp Coriander
Salttaste
1 tsp Olive oil