Green Tofu and Zucchini Omelet

Ingredients

Zucchini 2 cups

Tofu 450 g

Spinach 200 g

Olive oil 2 tsp

Tahini 2 tbsp

Turmeric 1/2 tsp

Ground black pepper to taste

Sea salt to taste

Heat a large frying pan or wok over medium heat. Add oil and fry the zucchini until half-cooked (4-5 minutes).

In a bowl, crumble the tofu using your hands or a fork. Defrost the spinach and squeeze out any excess liquid. Chop and mix with the tofu.

When the zucchini is done, add the tofu and spinach mixture, tahini, and turmeric. Mix well and cook for a few minutes. Add a little water if needed.

 Season with salt and pepper and serve.

Enjoy!