Tofu Omelets
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Savory tofu omelets filled with sautéed mushrooms, spinach, and broccoli, seasoned with turmeric and mustard. A protein-rich, plant-based take on the classic breakfast omelet.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon coconut oil
- ½ red or orange pepper (finely chopped)
- ¾ cup broccoli (finely chopped)
- ¾ cup mushrooms (sliced)
- 1 cup packed baby spinach
- 12.3- oz 349 g package silken tofu (firm)
- ¼ cup soy milk
- 3 tablespoons nutritional yeast
- 3 tablespoons arrowroot powder
- 1 tablespoon Dijon mustard
- 1 clove garlic (minced)
- ½ teaspoon sea salt
- ¼ teaspoon turmeric
- 1/8 teaspoon freshly ground pepper
- ½ cup grated non-dairy cheddar cheese
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 286mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 708mg
- Calcium
- 118mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 286MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.