Spanish-style omelet with bacon and tofu

 

[Ingredients: Serves 3–4]

Silken tofu: 1/3 block (approx. 100g)

Bacon (thick-cut): 80g

Eggs: 3

Potato: 1 small (approx. 100g)

Broccoli: 1/4 head

Onion: 1/8

Salt, pepper, olive oil, tomato ketchup

[Instructions]

1. Cut the potato into 1cm cubes and separate the broccoli into small florets. Thinly slice the onion lengthwise and cut the bacon into 1cm-wide strips.

2. Bring water to a boil in a pot, add a pinch of salt and the broccoli, and boil for about 1 minute. Remove with a strainer, then boil the potato in the same water for about 3 minutes and drain.

3. Place the tofu in a bowl and mash it while mixing with a whisk. Beat the eggs and add them to the bowl along with 1/4 teaspoon of salt and a pinch of pepper; mix well.

4. Heat 1/2 tablespoon of olive oil in an 18cm-diameter frying pan over medium heat and sauté the onion and bacon. Once the onion has softened, add the mixture to the bowl from step 3. Add the potato and broccoli to the bowl as well and mix everything together.

5. Wipe the frying pan clean, heat another 1/2 tablespoon of olive oil over medium heat, and pour in the mixture from step 4. Stir vigorously with a wooden spatula; once the eggs are semi-set, cook undisturbed for about 3 minutes. Flip the omelet onto a plate, then slide it back into the pan. Cover with a lid, reduce the heat to low, and cook for about 5 minutes. Cut into serving-sized pieces, arrange on a plate, and top with ketchup to taste.