Tofu and Zucchini Omelettes


Hello everyone! Before going to work I want to publish this recipe that my family liked a lot 🙂 And I’m happy when I can please all palates!

for the omelettes
400 gr of organic zucchini
1 clove of chopped garlic
125 gr of natural tofu
2 tablespoons of chopped parsley
2 tablespoons of chopped mint
1 tablespoon of nutmeg
4 tablespoons of flour
salt to taste
for the soy yogurt sauce
250 grams of unflavoured soy yogurt
1/4 cucumber, diced
1 tablespoon of chopped tarragon
1 teaspoon of salt

Coarsely chop the zucchini with a grater, spread them on a cotton cloth and cover with another towel; leave them to dry for about ten minutes. Then, transfer them into a bowl and add tofu, crumbled with a fork, flour, salt, herbs and nutmeg. Mix well.
Form some tortillas using the mold for hamburgers (I bought it at the supermarket, paying it almost nothing) and transfer them in a pan, where you’ll cook them with a little oil for about 7 minutes per side, on low heat.
I served them with a soy yogurt sauce.

Method for the yogurt sauce:
Emulsify all the ingredients and serve it in a bowl, as accompanying sauce.
It’s delicious also as a salad dressing!

Chef: Loira from VeganBlog

  1. heidi 14 May 2011 at 20:24

    seem so good! how wonder how they bind togeher, as the dough doesn’t contain any binder…? Or maybe the flour is enough to bind them actually. Also the sauce sounds really easy and tasty

  2. Luu 16 June 2011 at 09:39

    Hello Loira! your omelettes are simply delicious 🙂 🙂

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