This Vegan Tofu Omelette is light and fluffy. Made in less than 15 minutes, it's an easy healthy breakfast.
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.
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
- Silken tofu: Replaces eggs. I used silken tofu found in the refrigerated section of the grocery store.
- 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 the types of miso paste. You could leave it out.
- Salt and pepper: Enhances flavors and adds flavor.
- Vegan butter: To cook the vegan omelette. It keeps the batter from sticking.
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Step 1: Mix all of the ingredients except the vegan butter in a food processor or blender 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.
Step 2: Melt 1 teaspoon vegan butter in an 8" skillet on medium heat. Coat the entire pan with the melted vegan butter.
Step 3: 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 4: 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 5: Top with sautéed vegetables of your choosing. I used onions, red bell pepper, and spinach.
Fold the omelette over and serve.
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 it doesn't change the texture much at all.
Top with your favorite veggies or vegan cheese. Some of my favorites:
- Vegan cheddar or vegan mozzarella
- Bell pepper
- 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.
This Vegan Tofu Omelette is made with silken tofu, brown rice flour, or chickpea flour, tapioca flour, and spices.
Other Breakfast Tofu Recipes
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Vegan Tofu Omelette
- 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
- 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.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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