Asian tofu omelette wrap

Get inventive tonight with this fresh and tasty Asian inspired tofu omelette wrap! Full of delicious authentic flavour, this dish will have you coming back for more. Suitable for the 2-Day Fast Diet.

  • 15 mins preparation
  • 5 mins cooking
  • Serves 1
  • Print


Asian tofu omelette wrap
  • 1 egg
  • 2 teaspoon water
  • 70 gram gai lan
  • 100 gram firm tofu, crumbled coarsely
  • 1/2 fresh long red chilli, sliced thinly
  • 1 clove garlic, crushed
  • 2 teaspoon finely grated fresh ginger
  • 1/2 small carrot (35g), cut into long matchsticks
  • 1 green onion, sliced thinly lengthways
  • 2 teaspoon light soy sauce
  • 1 tablespoon water, extra
  • 2 teaspoon sweet chilli sauce


Asian tofu omelette wrap
  • 1
    Whisk egg and the water together in a small bowl; season. Cut gai lan stalks into 2cm pieces; coarsely chop leaves.
  • 2
    Heat a lightly oiled small non-stick frying pan over medium heat. Pour egg mixture into pan; swirl to coat base of pan. Cook for 2 minutes, without stirring, or until cooked through. Gently turn egg onto a plate; cover to keep warm.
  • 3
    Increase heat to high; cook tofu, chilli, garlic and ginger in pan, stirring, for 2 minutes or until tofu is browned. Remove from pan; cover to keep warm.
  • 4
    Cook carrot, gai lan stalks, green onion, soy sauce and the extra water in pan, stirring, for 2 minutes or until gai lan is tender. Stir in gai lan leaves; cook, for 30 seconds or until just wilted.
  • 5
    Top half the omelette with tofu and vegetables; fold over to enclose. Drizzle with sweet chilli sauce to serve.


If you have one, use a julienne peeler to slice the carrot into thin strips. Try using other vegetables such as green beans, snow peas and bean sprouts. You can also change the tofu for chicken or turkey mince.

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