Photo Credit: Jenna Butler
Red bell peppers and mushrooms combined with tofu make this a vegan omelet option with protein and vitamin C.
INGREDIENTS
SERVES 1
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1/2 cup sliced mushrooms
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1/3 red bell pepper
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2 tsp extra-virgin olive oil
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6 oz soft tofu
DIRECTIONS
1
Saute mushrooms and peppers with olive oil. Set aside.
2
Using a cooking spray, cook tofu in a non-stick pan.
3
Add mushrooms and peppers to center of omelet.
4
Cook until tofu is set and fold over.