Thai-Style Herb Egg & Tofu Veg Skillet (~350 kcal)

Ingredients

• 1 Egg
• 2 Large egg white
• 60 g Firm tofu
• 80 g Mixed vegetables (canned)
• 1 Spring or scallions (includes tops and bulb) onions
• 1 Garlic
• 1 tsp Light soy sauce or fish sauce (use soy if vegetarian)
• 1 tbsp Lime juice
• 1 Small handful fresh coriander or basil
• 1 tsp Neutral oil
• 1 To taste black or white pepper

Method

1. 0

   Beat 1 whole egg with 2 egg whites in a bowl. Season lightly with pepper.

2. 1

   Cut the firm tofu into small cubes. Chop mixed vegetables and spring onion into bite-sized pieces. Finely chop garlic if using.

3. 2

   Heat the oil in a non-stick pan over medium heat. Add garlic and cook for 30 seconds until fragrant.

4. 3

   Add the tofu cubes and mixed vegetables to the pan. Stir-fry for 3–4 minutes until the vegetables are tender-crisp and the tofu is lightly browned.

5. 4

   Pour the beaten egg over the tofu and vegetables. Let it set slightly, then gently scramble or leave as a soft omelette-style mix.

6. 5

   Season with soy sauce or fish sauce (if using) and lime juice. Stir gently.

7. 6

   Turn off the heat and sprinkle with chopped spring onion and fresh coriander or basil. Serve warm as a savoury Thai-style breakfast skillet.

Nutrition Facts