Tempeh Tofu Omelette

Preparation 1. Cut the tempeh into small cubes. Crumble the firm tofu into bite-sized pieces. Beat the eggs in a bowl.

Cooking 2. Heat oil in a non-stick skillet over medium heat. Add the sliced shallots, minced garlic, and chopped red chilies. Saute until fragrant.

3.Add the tempeh and tofu to the skillet. Cook until lightly browned.

4.Pour in the beaten eggs and season with kecap manis, salt, and pepper. Cook until the omelette is set.

Serve 5. Slide the omelette onto a plate and garnish with sliced red chilies and chopped green onions. Serve hot and enjoy!