Low-Carb Japanese Tamago Tofu Omelette

A delicate and fluffy Japanese-style omelette made with silken tofu and eggs for a light, low-carb breakfast. Infused with traditional dashi flavors and scallions for an authentic taste.

Steps

1. In a bowl, gently mash the silken tofu until smooth. 2. Beat the egg in a separate bowl and combine with the mashed tofu. 3. Add dashi stock, soy sauce, chopped green onion, and a pinch of salt to the mixture. 4. Heat sesame oil in a non-stick pan over medium-low heat. 5. Pour the mixture into the pan and cook gently, stirring occasionally, until the edges start to set. 6. Carefully fold the omelette in half and cook for another 1-2 minutes until fully set but still soft. 7. Slide onto a plate and serve warm.

1 large egg 100g silken tofu 1 tbsp dashi stock (low-sodium) 1 tsp soy sauce (low-sodium) 1 green onion, finely chopped 1 tsp sesame oil Pinch of salt