This silken tofu omelette is rich, fluffy, and packed with flavors. A great vegan breakfast recipe that is packed with protein and satisfying.
Inspired by my tofu scrambles the other day, I tried making an omelet using silken tofu, and it turned out to be a huge success! It is fluffy and moist without being stiff and stodgy. I love serving it with vegan bacon or vegan andouille sausages for a simple, filling breakfast.
💚Why you will love this recipe
- Packed with protein and will keep you satisfied till lunchtime
- Creamy, savory, and light
- Highly customizable with endless filling combinations
- Easy to make and ready in 15 minutes
🥚What you will need
📃Ingredients notes and substitutions
- Silken tofu - I recommend using firm silken tofu like this Mori-Nu extra firm. Although other varieties of silken tofu will work, you might need to add more cornstarch to thicken the mixture.
- Cornstarch - Can be substituted with other starches like potato or tapioca starch.
- Turmeric - An optional ingredient to give a nice yellow hue to omelette. Feel free to skip it if you are not a fan of turmeric.
🔪How to make
Add all ingredients to a blender and blend until smooth.
The texture of the batter should be slightly runnier than a pancake batter. Add more flour or water if needed.
Heat some oil in a pan over medium. Once pan is hot, add ½ the batter. Swirl the pan to encourage the spreading of batter. Cook, covered for 4-6 minutes or until the top is dry.
Add desired fillings (I am using sauteed spinach and mushrooms). Lift one edge and fold it in half. Lightly press down and cook for another 1-2 minutes before serving your tofu omelette.
✔Helpful tips
- Precook your vegetables - Lightly saute veggies of your choice until they are tender before adding them to your omelet.
- Use a good non-stick pan - This ensures that the tofu omelette can be easily lifted from the pan without breaking. A flexible silicon spatula is also helpful when folding omelette.
- Don't make omelette too thick - It should be ¼-1/2 inch thick. Any thicker than that, you will find omelette hard to cook.
- Be careful when handling omelette - It is much more delicate and fragile compared to regular omelette. So do be gentle when folding and serving it!
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🧀Filling ideas
- Vegetables of choice - Spinach, mushrooms, onions. asparagus and bell peppers are some great options. Do saute veggies before adding them to your omelette.
- Vegan cheese
- High protein fillings - Vegan ham like my vegan bologna or seitan Italian sausages are some of my go-to add-ins. You can also add some chopped instant pot seitan.
- Condiments - Ketchup, chili sauce, Thai basil pesto, or some homemade creamy tofu ricotta.
❄️Storing suggestions
Storing cooked omelette - Tofu omelette is best served immediately after cooking. If you do have leftover cooked omelette, store it in an airtight container, and it can be refirgerated for 1-2 days. Reheat in the microwave when ready to serve.
Storing omelette batter - Alternatively, you can refrigerate uncooked omelette batter instead. Batter can be refrigerated in a seal jar for 1-2 days. When ready to enjoy, simply fry up the batter and add filling of choice!
📖 Recipe
Tofu Omelette
Ingredients
- 1 block 14.3 oz firm silken tofu
- 3 tablespoons chickpea flour or rice flour
- 2 tablespoons nutritional yeast
- 1 tablespoon cornstarch or potato/tapioca/arrowroot starch
- ½ teaspoon salt or kala namak (black salt)
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon turmeric powder (optional)
Fillings (optional)*
- ½ medium yellow onion diced
- 5 button mushrooms sliced
- 2 oz baby spinach (60g)
- 2 tablespoons shredded vegan cheese
Instructions
Cooking veggies for filling
- Add a teaspoon of oil to a pan. Once the pan is heated, add onion and saute until translucent. Add mushrooms next, cooking for another 2-3 minutes.
- Stir in spinach and cook until wilted. Set aside for later use.
Making omelette
- In a blender, place in all ingredients and blend until smooth. Depending on the water content of your tofu, you might need to add some water. The batter will be slightly thinner than pancake batter.
- Heat up ½ a tablespoon or so of oil in a non-stick pan over medium heat. Once pan is heated, pour in half the amount of batter and swirl the pan to encourage the batter to spread out.
- Cook, covered for 4-6 minutes until the omelette is thoroughly cooked without the presence of wet spots.
- Add sauteed veggies, vegan cheese, and other fillings of choice to one-half of the omelette. Gently lift one side of the omelette, and fold it over the filling.
- Gently press down the omelette and let it cook for another minute.
- Carefully transfer it to a plate, serve and enjoy!
Notes
- Use a good non-stick pan - This ensures that the tofu omelette can be easily lifted from the pan without breaking. A flexible silicon spatula is also helpful when folding omelette.
- Don't make omelette too thick - It should be ¼-½ inch thick. Any thicker than that, you will find omelette hard to cook.
- Be careful when handling omelette - It is much more delicate and fragile compared to regular omelette. So do be gentle when folding and serving it!
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
Kelley says
It never set up for me. The texture is similar to a thick gravy. I used potato starch. What could I have done differently?
Jim Mee Sha says
Hi Kelley, if that happens, you might need to cook it for longer, covered. Do cook it on low heat to prevent the bottom from burning. I hope this helps!
Beth says
I struggled to turn it as well as yours and it broke up. Any secrets?
Jim Mee Sha says
I find that good non-stick pan and a flexible silicon spatula is really useful in this recipe!
Lauren Calabrese says
Can I use a different flour besides chickpea? It doesn’t agree with my stomach. It doesn’t need to be gluten free.
Jim Mee Sha says
You can try using rice flour instead. 😁
Mags says
I tried a whole bunch of vegan omelette recipes, but this one is definitely the best one! I want to eat it every day now 😋
Jim Mee Sha says
I am so happy to hear that!
Makua says
I added vegan fish sauce and sweetcorn and ate with Thai sticky rice. Khai Jeow Kapot met Khao neow!
Meesha says
Yum! I need to try out this combo someday!
Rozzi says
Great recipe! Very simple, and turned out beautifully!
Meesha says
I am so glad to hear that!😁
Tanysha Jeffree says
Yummy! I used just the omelette part for a vegan fried rice.
Meesha says
Glad to hear that!🙂
NoochLover69 says
Thanks!
Why not recommending freezing? What could go wrong?
Meesha says
It is a little fragile, and I am worried that the omelette will break apart upon freezing and thawing. 😅
Dev says
Really nice, added a bit of miso or Dijon mustard to make more interesting
Meesha says
Glad to hear that! Those sound like great additions. 😁