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    Home » Recipes » Savory Breakfast

    Published: Feb 25, 2023 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.

    Vegan Tofu Omelette

    Jump to Recipe Pin Video

    This Vegan Tofu Omelette is light and fluffy. Made in less than 15 minutes, it's an easy healthy breakfast. 

    Vegan Tofu Omelette with veggies on a plate.

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    This Vegan Tofu Omelette has a similar texture to egg omelettes. It is light and fluffy.

    Customize it to your liking by adding all your favorite veggies or vegan cheese. I added onion, bell pepper, and spinach to mine. Top it with some homemade salsa or guacamole.

    It comes together in minutes and you can even freeze it to eat it later. It is a healthy way to start your day.

    Serve it with some Homemade Tater Tots, Green Raw Applesauce, or Rainbow Fruit Salad with Mint.

    Other recipes to try are my Tofu and Black Bean Frittata, Vegan Broccoli Quiche, and Vegan Frittata recipe.

    Jump to:
    • ❤️ Why You'll Love It
    • 🧾 Ingredients
    • 🔪 Instructions
    • 🥡 Storage
    • ❄️ Can I Freeze It?
    • 🍽 Serving
    • 💭 Tips
    • 👩🏻‍🍳 Recipe FAQs
    • Other Breakfast Tofu Recipes
    • 🎥  Video
    • 📋 Recipe
    • 💬 Comments

    ❤️ Why You'll Love It

    • It has a similar texture to an omelette made with eggs.
    • It's light and fluffy.
    • It's made in less than 15 minutes and you can customize it to your liking.

    🧾 Ingredients

    Ingredients with labels.
    • Silken tofu: Replaces eggs. I used silken tofu found in the refrigerated section of the grocery store. Firm tofu will not work for this recipe, only soft tofu.
    • Flour: I tried this recipe with both brown rice flour and chickpea flour. Other flours would probably work for this recipe as well. I liked it with both.
    • Nutritional yeast: Adds a cheesy taste.
    • Tapioca flour: Thickens the tofu mixture. Do not get cassava flour! Cassava flour is made up of the whole root, whereas tapioca flour is made up only of the starchy part. If you use cornstarch you should only need 1 tablespoonful. I found out that I am corn intolerant a few years ago, so I cannot speak to the results of this recipe with cornstarch.
    • Turmeric: Adds a yellow color and adds flavor. You could leave it out.
    • Onion powder: Adds a salty onion flavor. You could also add garlic powder.
    • White miso paste: Adds an umami flavor. I used white miso paste because it is gluten-free and has the mellowest flavor of all types of miso paste. You could leave it out.
    • Salt and pepper: Enhances flavors and adds flavor. I like to use sea salt.
    • Vegan butter: To cook the vegan omelette. It keeps the batter from sticking.

    To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

    5 Secrets to Transforming Tofu

    Maple Dijon Baked Tofu Sandwich

    FREE 5 part email series to help you cook tofu like a pro.

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    🔪 Instructions

    Batter in a food processor before and after mixing.

    Step 1: Add all of the ingredients except the vegan butter in a food processor or blender.

    Step 2: Blend until smooth and creamy. Stop to scrape down the edges to get all the leftover flour and spices.

    Once mixed, the batter has the consistency of pancake batter.

    Tofu batter in pan, then spread out, then done cooking.

    Step 3: Melt 1 teaspoon vegan butter in an 8" skillet on medium heat. Coat the entire pan with melted vegan butter.

    Step 4: Pour ⅓ of the batter into the pan. Use the back of a spoon to spread it out. It'll be ⅛"-¼" thick and 7 ½" wide.

    Step 5: Cook the batter on medium heat until cooked through. You'll be able to tell it is cooked through because it changes color and no longer appears wet. See the video below if you want to see it being cooked.

    If you are adding vegan cheese, add it after the vegan omelette is cooked most of the way through. If adding veggies, add them after plating the omelette.

    The tofu omelette will stay together but can tear easily. It will slide easily off the pan.

    By cooking it on medium heat, you won't have to flip it. If you want to flip it or if your tofu omelette is really thick, just do it very carefully with a spatula.

    Alternatively, you could use a cutting board. Flip the vegan omelette over onto a cutting board and then slide the omelette back onto the pan.

    You could also make large pancakes sized omelettes for easier flipping.

    Step 6: Top with sautéed vegetables of your choosing. I used onions, red bell pepper, and spinach.

    Fold the omelette over and serve.

    🥡 Storage

    This vegan omelette recipe will last up to 4 days in an airtight container in the fridge.

    ❄️ Can I Freeze It?

    Yes, you can. Freezing doesn't change the texture much at all.

    🍽 Serving

    Top with your favorite veggies or vegan cheese. Some of my favorites:

    • Mushrooms
    • Vegan cheddar or vegan mozzarella
    • Greens
    • Bell pepper
    • Tomatoes
    • Salsa

    💭 Tips

    • Cook the silken tofu omelette on medium heat. Medium heat allows it to cook through so that you don't have to flip it and the bottom won't get too brown.
    • If you do need to flip it because the batter is thick, you can use a cutting board to help, or you could make large-sized omelets for easier flipping.
    • Cooking the tofu omelette in vegan butter prevents it from sticking to the pan and allows it to slide off easily.
    • You'll want to work fairly quickly as you spread out the batter. I used the back of a spoon to spread it out equally. Check out the video below to see how to cook it.
    Vegan Tofu Omelette on a plate with napkin.

    👩🏻‍🍳 Recipe FAQs

    What is a vegan omelette made of?

    This Vegan Tofu Omelette is made with silken tofu, brown rice flour, or chickpea flour, tapioca flour, and spices.

    Other Breakfast Tofu Recipes

    • Caramelized Onion Vegan Quiche on a plate with fork.
      Caramelized Onion Vegan Quiche
    • Tofu Scramble on a plate with fork.
      Spinach Tofu Scramble
    • Tofu Frittata
      Tofu Frittata
    • Tofu Scramble and Black Bean Breakfast Burrito
      Tofu Scramble and Black Bean Breakfast Burrito

    🎥  Video

    If you tried this Vegan Tofu Omelette Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!

    📋 Recipe

    Vegan Tofu Omelette on a plate.
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    5 from 1 vote

    Vegan Tofu Omelette

    This Vegan Tofu Omelette is light and fluffy. Made in less than 15 minutes, it's an easy healthy breakfast.
    Course Breakfast
    Cuisine American
    Diet Gluten Free, Vegan, Vegetarian
    Prep Time 5 minutes minutes
    Cook Time 7 minutes minutes
    Total Time 12 minutes minutes
    Servings 3
    Calories 244kcal
    Author Willow Moon
    Prevent your screen from going dark

    Equipment

    • food processor

    Ingredients

    • 16 ounces silken tofu drained
    • ½ cup brown rice flour or chickpea flour
    • ¼ cup nutritional yeast
    • 2 tablespoons tapioca flour
    • ½ teaspoon turmeric
    • ½ teaspoon onion powder
    • 1 teaspoon white miso paste
    • Salt and pepper
    • 1 tablespoon vegan butter

    Instructions

    • Mix all of the ingredients except vegan butter in a food processor until creamy.
    • Heat an 8" skillet on medium heat. Add 1 teaspoon vegan butter and cook until melted, coating the entire pan.
    • Pour ⅓ of the batter into the skillet, spreading it out to ⅛"-¼" thick and 7 ½" wide. Use the back of a spoon to spread the batter.
    • Cook the tofu omelette on medium heat until cooked through. You will be able to tell it has cooked through because the color changes. (You can also flip it halfway through, but do it carefully. As long as you cook it on medium heat you shouldn't need to flip it.)
    • Repeat with the rest of the batter, making 2 more tofu omelettes.
    • Top with cooked veggies.

    Notes

    * If you want to flip it, you can use a cutting board by putting it on top of the pan and flipping. You could also make large pancake sized omelettes for easier flipping.
    This vegan omelette recipe will last up to 4 days in an airtight container in the fridge.
    You can also freeze it for several months.

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    Nutrition

    Calories: 244kcal | Carbohydrates: 32g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Sodium: 115mg | Potassium: 440mg | Fiber: 3g | Sugar: 2g | Vitamin A: 180IU | Vitamin C: 0.2mg | Calcium: 53mg | Iron: 2mg
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    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

    More Savory Breakfast

    • Vegan Monte Cristo on a plate.
      Vegan Monte Cristo
    • Spicy Chickpea Scramble
      Spicy Chickpea Scramble
    • Tofu bacon on an open faced sandwich.
      The Most Incredible Tofu Bacon
    • Vegan Chilaquiles
      Vegan Chilaquiles

    Reader Interactions

    Comments

      5 from 1 vote (1 rating without comment)

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      Recipe Rating




    1. Karin says

      September 05, 2024 at 9:35 am

      I want to try this! May I substitute regular tofu for the silken?

      Reply
      • Willow Moon says

        September 05, 2024 at 1:03 pm

        No, only a soft tofu like silken tofu will work for this.

        Reply

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    Vegan Tofu Omelette

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