This eggy silken tofu omelette taste just like the regular ones! It happens to be vegan, gluten-free and high in protein. Super easy to make and incredibly versatile.
Inspired by my tofu scramble the other day, I tried making omelette using silken tofu, and it turns out to be a huge success! It is fluffy and moist, and is definitely not stiff and stodgy. Plus, you can literally stuff it with anything you like!
💚Why you will love this recipe
- A great high protein breakfast - Making it an excellent choice to fuel your mornings.
- Easy and quick to throw together - All you need to do is whisk the omelette batter up, and cook it. Breakfast is ready in 15 minutes!
- Versatile and customizable - You can have silken tofu omelette for breakfast, lunch or even dinner. Feel free to stuff it with whatever fillings that suit your taste.
- Lastly, this incredible vegan omelette will be enjoyed by both vegans and meat eaters alike!
🥚What you will need
📃Notes/substitutions
- Cornstarch - Can be substituted with other starches like potato starch, tapioca starch or arrowroot starch.
- Turmeric - An optional ingredient to give a nice yellow hue to vegan omelette. Feel free to skip it if you are not a fan of turmeric.
🔪How to make
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 should resemble that of regular omelette batter, and is slightly more watery than pancake batter.
Heat up ½ a tablespoon or so of oil in a non-stick pan over medium heat. Once the pan is heated, pour in half the amount of batter and swirl the pan to encourage the batter to spread out.
Let it cook, covered for 4-6 minutes, or until the tops are cooked and no longer appear wet. Towards the end of cooking, loosen out the sides, ideally using a flexible spatula.
Add fillings of choice to one half of the omelette, then gently fold the other side over. Lightly press it down and cook for another 1-2 minutes.
Carefully transfer it to a plate, serve and enjoy!
✔Helpful tips
- It is highly recommended to use a good non-stick pan to cook your tofu omelette. They tend to stick more than the regular omelette.
- Cooking omelette - Set heat to medium while cooking to make sure that vegan omelette is thoroughly cooked without being burnt at the bottom. Also, make sure to cook it covered.
- Do not make your omelette too thick (will not cook properly) or thin (easily breakable). About ½ inch thick is perfect.
- To make vegan omelette taste extra eggy, you can use kala namak, or black salt to season your batter instead of regular salt.
- If your omelette is still not cooked through after 6 minutes, gently flip it over and cook for 1-2 minutes on the other side.
🧀Filling ideas
- Saute veggies - spinach, mushrooms, onions. asparagus and bell peppers
- Fresh, finely diced vegetables - cucumber, tomato, and avocado
- Vegan cheese. If you are looking to making your own at home, I do recommend trying out this vegan cheddar cheese by Hidden Veggies.
- Chopped vegan sausages and bacons like this vegan Italian sausage or seitan bacon
- Condiments like ketchup, chili sauce, Thai basil pesto or some creamy vegan ricotta cheese
🥗How to serve
For a light breakfast, you can serve vegan omelette as it is with filling of choice.
To make it heartier and more filling, pair it with some roasted or baked potatoes or sweet potatoes, hash browns, air-fried potato slices, or some buttered toast.
You can also serve it with more veggies like roasted or steamed vegetables, or some salad greens drizzled with this creamy Italian dressing or any other dressing of choice.
Lastly, if you love that sweet and savory combo, whip up a batch of pea protein pancakes or oat milk pancakes to serve alongside your silken tofu omelette!
❄Storing and reheating
Storing - Leftover tofu omelette can be refrigerated in a sealed container for 2-3 days. I do not recommend freezing it.
Reheating - You can either reheat vegan omelette on stove for a few minutes, or in the microwave oven at 30 seconds spurts.
❔Commonly asked questions
You can find silken tofu in most well-stocked groceries and will usually find it alongside other types of tofu in the refrigerated section. As some brands of silken tofu are packed in aseptic packages, you might also find them in the Asian section or in the dairy aisle.
Your next best bet is your local Asian grocery store. If you still have no luck finding them, you can order them online through Amazon!
This vegan omelette is naturally gluten-free and free from wheat, hence suitable for those who are avoiding gluten.
🍽More high protein vegan breakfasts
If you did make this recipe, do leave a rating and comment down below, we love hearing from you! Subscribe to My Plantiful Cooking to get new recipes delivered straight to your inbox! Follow us on Instagram, Facebook and Pinterest to get the latest updates. 😉
📖 Recipe
Vegan Silken Tofu Omelette
Ingredients
- 1 block 14.3 oz silken tofu
- 3 tablespoons chickpea 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)
Filling (optional)
- sauted vegetables
- shredded vegan cheese
- diced avocado
Instructions
- 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 should resemble that of regular omelette batter, and is slightly more watery 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.
- Let it cook, covered for 4-6 minutes, or until the tops are cooked and no longer appear wet. Towards the end of cooking, loosen out the sides, ideally using a flexible spatula.
- Add fillings of choice to one half of the omelette, them gently fold the other side over. Lightly press it down and cook for another 1-2 minutes.
- Carefully transfer it to a plate, serve and enjoy!
Notes
- It is highly recommended to use a good non-stick pan to cook your silken tofu omelette. They tend to stick more than the regular egg omelette.
- Cooking omelette - Set heat to medium while cooking to make sure that vegan omelette is thoroughly cooked without being burnt at the bottom. Also, make sure to cook it covered.
- Do not make your omelette too thick (will not cook properly) or thin (easily breakable). About ½ inch thick is perfect.
- If your omelette is still not cooked through after 6 minutes, gently flip it over and cook for 1-2 minutes on the other side.
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.
Lauren Calabrese
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
You can try using rice flour instead. 😁
Makua
I added vegan fish sauce and sweetcorn and ate with Thai sticky rice. Khai Jeow Kapot met Khao neow!
Meesha
Yum! I need to try out this combo someday!
Rozzi
Great recipe! Very simple, and turned out beautifully!
Meesha
I am so glad to hear that!😁
Tanysha Jeffree
Yummy! I used just the omelette part for a vegan fried rice.
Meesha
Glad to hear that!🙂
NoochLover69
Thanks!
Why not recommending freezing? What could go wrong?
Meesha
It is a little fragile, and I am worried that the omelette will break apart upon freezing and thawing. 😅
Dev
Really nice, added a bit of miso or Dijon mustard to make more interesting
Meesha
Glad to hear that! Those sound like great additions. 😁