“What to eat for breakfast?” — it’s always a big question. The first meal of the day often decides a day’s mood.

This morning, I opened the fridge and saw half a small block of tofu.
Tofu for breakfast? — that’s rare. How about bring tofu’s health and simplicity to the morning table, of course delicious as well?

For example, what if I made it like an omelette — or more precisely, a softer, creamier egg roll?

🥢 Simple Steps：

1，Mash half a block of tofu. Chop some scallions. Slice a little Jinhua ham into thin strips, and whisk one egg. Combine everything and mix well.

2，Heat a small skillet with a thin layer of oil — just enough to coat the surface. When the oil is moderately hot, pour in a spoon of the tofu–egg mixture.

3，Tilt the pan so it spreads evenly. Keep the heat low and steady. If it threatens to stick or brown too quickly, lift the pan slightly off the flame.

4，When the bottom sets enough to move, fold or flip it quickly. The top should still be soft and moist, much like an omelette in mid-turn — that’s how it stays creamy inside.

5，Flip a few times until both sides turn golden with beautiful textures, and the aroma of scallions fills the kitchen.

This tofu omelette is softer and sweeter than the regular kind — the tofu gives it a delicate, custard-like texture, while the ham and scallions add savory depth. No extra salt is needed.

Healthy, flavorful, and unexpectedly fun — a new way to start the morning right.