Tofu Omelet Indonesia
Discover the vibrant flavors of Indonesia with this Tofu Omelet, a plant-based twist on a classic comfort dish. Made with protein-packed firm tofu, a touch of turmeric for its golden hue, and a medley of freshly grated carrots, green onions, and spicy red chili, this Indonesian-inspired recipe is a feast for both the eyes and the palate. Coconut milk adds a luscious creaminess to the batter, while a quick pan-fry gives the omelet its perfectly crispy edges and tender center. Quick to prepare in just 30 minutes, this vegan-friendly dish is perfect as a light meal or snack, and pairs beautifully with steamed rice or a drizzle of sweet soy sauce (kecap manis). Whether you're exploring Indonesian cuisine or seeking a unique tofu recipe, this savory omelet is sure to become a household favorite!
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Recipe Information
Ingredients
- 300 grams firm tofu
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 0.5 teaspoons ground turmeric
- 0.5 teaspoons salt
- 0.25 teaspoons white pepper
- 2 shallots, finely sliced
- 2 green onions, finely chopped
- 1 medium carrot, finely grated
- 1 red chili, finely sliced (optional)
- 2 tablespoons coconut milk
- 2 tablespoons vegetable oil
Instructions
Wrap the firm tofu in a clean kitchen towel and press it under a heavy object for 10 minutes to remove excess water.
In a bowl, crumble the tofu with your hands until it resembles a coarse paste.
Add the all-purpose flour, cornstarch, ground turmeric, salt, and white pepper to the tofu. Mix well until combined.
Fold in the sliced shallots, green onions, grated carrot, and red chili (if using). Stir in the coconut milk to create a smooth batter-like consistency.
Heat 2 tablespoons of vegetable oil in a non-stick skillet over medium heat.
Scoop half of the tofu mixture into the skillet and spread it evenly with a spatula to form a thick omelet. Cook for 4-5 minutes, or until the bottom is golden brown and holds together.
Carefully flip the omelet and cook the other side for an additional 3-4 minutes until golden and firm.
Remove the tofu omelet from the skillet and repeat the process with the remaining mixture.
Slice the omelets into wedges and serve warm with steamed rice or a dipping sauce of your choice, such as sweet soy sauce (kecap manis).
Nutrition Facts
Calories |
630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1283 mg | 56% | |
| Total Carbohydrate | 43.2 g | 16% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 11.9 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 518 mg | 40% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 937 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
