Cod and Tofu Rolled Omelet
The Epitome of Mildness! Tofu Rolled Omelet with Pollock Fillets
There are days when I crave simple, bland food. This usually means I’ve been indulging in delicious meals for about a week! While thinking about what to eat instead of rice, I found half a block of tofu at home and decided to add it to my rolled omelet. Then, I remembered I had some pollock fillets! I thought, ‘Why not add them and give it a try?’ And so, I decided to make a rolled omelet with pollock fillets.
Ingredients
- 1/2 block Tofu (approx. 150g)
- 3 Eggs
- 90g Prepared Pollock Fillets
- 1 stalk Garlic Scapes (approx. 15cm)
- Pinch of Salt (approx. 1/4 tsp)
- Pinch of Black Pepper (approx. 1/8 tsp)
- 1 Tbsp All-purpose Flour
Cooking Instructions
Step 1
First, prepare the pollock fillets. Lightly season the pollock fillets with salt and pepper, then thinly coat them with flour. This step helps prevent the fillets from breaking apart during cooking and allows them to adhere better to the egg mixture.
Step 2
Mash the tofu using a coarse grater or the back of a knife until smooth. Lightly season the mashed tofu with a pinch of salt and pepper. The tofu doesn’t need to be heavily seasoned.
Step 3
Wash the garlic scapes thoroughly, pat them dry, and finely mince them. Add the minced garlic scapes to the mashed tofu and mix well. The crisp texture and aroma of the garlic scapes will add a wonderful flavor to the omelet.
Step 4
In a wide bowl, crack the 3 eggs and beat them well with a tiny pinch of salt and pepper. Gently combine the mashed tofu and minced garlic scapes with the beaten eggs. Be careful not to over-season at this stage. The total amount of salt and pepper added for seasoning should be less than half a teaspoon.
Step 5
Now it’s time to make the rolled omelet. Lightly grease a non-stick pan over low heat. Pour about half of the egg and tofu mixture thinly and spread it evenly, similar to making a savory pancake. Spreading it thinly ensures it cooks through and results in a nicely shaped roll.
Step 6
Once the thin egg layer is partially set, arrange the floured pollock fillets lengthwise in the center. Carefully place the fillets on the cooked egg layer, ready to be rolled. You can adjust the amount or placement of the pollock fillets according to your preference. Crucially, maintain a low to medium-low heat throughout the process to prevent burning and ensure even cooking.
Step 7
When the bottom layer of the egg mixture is firm enough, gently start rolling it up, enclosing the pollock fillets. Once rolled, pour a little more of the egg mixture into the empty space in the pan. As this new layer cooks, lift the rolled omelet and tuck the uncooked part underneath, continuing to roll. This process of layering and rolling creates a thick, multi-layered omelet.
Step 8
Continue cooking until the rolled omelet is plump and fully cooked. It’s essential to cook the pollock fillets thoroughly, so reduce the heat to low and slowly rotate the omelet to ensure even cooking. Because tofu is an ingredient, this omelet can be more delicate than a standard one, so use a spatula to carefully flip it. Don’t worry if the shape isn’t perfectly neat.
Step 9
Once the rolled omelet is cooked, let it cool slightly before slicing it into bite-sized pieces. Since it contains fish, avoid pressing down hard with the knife; instead, use a gentle sawing motion to keep the slices intact. Lightly oiling the knife can also help create cleaner cuts.
Step 10
Here is the finished Tofu Rolled Omelet with Pollock Fillets. The addition of tofu gives it a lighter color than a typical omelet, and the cross-section reveals a softer, layered appearance.
Step 11
Let’s talk taste! First off, it’s wonderfully mild and subtle. The tender combination of tofu and egg is complemented by the pleasant chewiness of the pollock fillets. It’s also very nutritious, making it a satisfying meal on its own. Adding the garlic scapes was a brilliant idea! Their crisp texture and refreshing taste add a delightful element. The tofu made the omelet easier to roll, as the mixture seemed less likely to stick together. While the pollock fillets might feel slightly separate due to the flour coating, their whole inclusion provides a great texture. If you prefer a more cohesive texture, you could try finely mincing the pollock fillets and mixing them with the tofu before adding the egg mixture. The tofu also seems to make the egg component even more tender. It’s a unique and tasty variation that’s definitely worth trying occasionally!