Quick Persian tomato and “egg“

Quick Persian tomato and “egg“

Based on 1 ratings
In app
"This dish is inspired by a Persian dish: Omelette Irani. It's more of a scrambled egg than an omelette, but that's the name of the dish and it doesn't change how delicious it is. Once again, silken tofu is used instead of eggs, but you can modify the dish to suit your taste and requirements. This dish is anti-inflammatory! Mustard oils in garlic and onions, unsaturated fatty acids in olive oil, curcumin in turmeric, antioxidants in cinnamon and vitamin C, and lycopene in tomatoes are the active ingredients that protect your body from chronic inflammation. Copyright © DK Verlag/Shabnam Rebo"
Easy 👌
30 min
0 min
0 min


2 cloves
1 tbsp
olive oil
black salt (kala namak) (optional)


knife, frying pan

Nutrition per serving

Fat15 g
Protein21 g
Carb33 g
  • Step 1/2

    • 1 red onion
    • 2 cloves garlic
    • 1 tbsp olive oil
    • 1 tsp ground turmeric
    • ¼ tsp ground cinnamon
    • 1 tbsp tomato paste
    • knife
    • frying pan

    Peel and finely chop the onion and garlic. Heat the olive oil in a pan and sauté the onion and garlic for 5 minutes. Add the spices and tomato purée and fry briefly.

  • Step 2/2

    • 650 g tomatoes
    • 400 g silken tofu
    • black salt (kala namak) (optional)
    • 1 tbsp parsley (chopped)
    • salt
    • pepper

    Wash the tomatoes, cut in half, remove the stalks and seeds and finely dice. Add the diced tomatoes to the pan and simmer the mixture for 10 minutes until it has thickened slightly. Spread the silken tofu over the tomatoes and simmer for a further 10 minutes. Season the tomato tofu "eggs" with salt, pepper and black salt to taste, and sprinkle with parsley.

  • Enjoy your meal!

    Quick Persian tomato and “egg“


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