Vegan ‘Egg’ & Russel sprout Omelette

Vegan ‘Egg’ & Russel sprout Omelette


This is how I make an omelet from scratch. The reason is I need to clear up all the food from my fridge today.

Vegan ‘egg’ is simple and easy to make. I was doing it before for my sandwiches. Delicious and absolutely scrumptious than you think. But have more health advantages.


The main ingredient is about the tofu and ground turmeric.  Turmeric is a powerful medicine that has long been used in the Chinese and Indian systems of medicine as an anti-inflammatory agent to treat a wide variety of conditions, including flatulence, jaundice, menstrual difficulties, bloody urine, hemorrhage, toothache, bruises, chest pain, and colic. Well-tolerated, and effective treatment for inflammatory bowel diseases (IBD) such as Crohn’s and ulcerative colitis.


There still have more benefits and information to get from here.

Vegan ‘Egg’ & Russel sprout Omelette


  • 1 Block of Silken Tofu, about 200g, mashed
  • 250g Russel Sprout washed,
  • 1 1/2 tsp Ground Turmeric   黃薑粉
  • 1/2 tsp Smoked Paprika
  • 1 tbsp Cornflour
  • 2 tbsp Plain flour or Chinese white Rice flour for Gluten-free  粘米粉
  • 1 tsp Soy sauce
  • Sesame oil
  • Black salt
  • Freshly ground black pepper




  1. Wash and trim the Russel Sprouts base, cut across at the base. Bring a pot of water to a boil, add a pinch of salt and cook the Russel sprouts for 5 minutes until soft.
  2. Drain the cooked Russel sprouts under the running tap water to cool down and keep it fresh.
  3. Finely chop the Russel sprouts.
  4. Mix all the remaining ingredients with the Russel sprouts.
  5. The rest of it is the same way to cook an omelette.



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