20-Minute Eggy Vegan Tofu Omelette
Jun 3, 2025 by Hannah Sunderani
20-Minute Eggy Vegan Tofu Omelette
Learn how to make this vegan omelette – with tofu! It’s a 20-minute, plant-protein packed, eggy and creamy vegan breakfast that, in my years of testing and trying vegan recipes, is most similar to a traditional omelette – in both taste and texture.
If you need to know anything about me it’s that I love to make protein-packed vegan breakfast recipes! My tofu scramble recipe is one that I make multiple times a week. Now, I really wanted to develop another eggy alternative for those on a vegan diet who might be missing the ease and comforts of a simple egg breakfast.
After multiple rounds of recipe testing, my tofu omelette is the perfect vegan omelette that’s easy to master, creamy, fluffy, and tender – and it actually tastes like eggs! (Unlike many that I’ve tried on the Internet).
I think you’re going to love this eggy vegan omelette! Now, let me tell you how to make this recipe.
Why You’ll Love My Recipe
In my 8+ years of developing vegan recipes, I’ve tried my fare share of vegan egg substitutes. Vegan omelettes are typically made with chickpea flour, which gives it a really strong chickpea flavour that doesn’t taste anything like egg in my opinion! Nor is it the right eggy consistency.
My recipe uses tofu as the base of the omelette, making it protein packed, and allowing it to take on eggy taste by adding black salt (kal namak) – known for its eggy flavour. I think you’re going to prefer my vegan omelette recipe much more than any you’ve tried in the past.
Hannah xx
This Vegan Tofu Scramble is….
- Vegan
- Gluten-free
- Protein-packed
- Creamy
- Most similar in texture to traditional egg omelette
- Made with less than 10 ingredients
Ingredient Notes
- Extra Firm Tofu – this recipe uses extra firm tofu. I prefer using extra firm because of it’s high protein content.
- Tapioca starch – The binder in this recipe. In my recipe testing, tapioca starch was the best binder for giving an eggy consistency to the omelette when heated.
- Nutritional Yeast – Gives beautiful flavour and depth to the dish. Nutritional yeast is also a great source of b-vitamins. It’s a must-have in my opinion!
- Black Salt (Kala Namak) – You’ll want to use this variety of salt for an eggy taste. Black salt is known to have a sulphurous flavour which is often used in vegan recipes for offering egg flavour.
How to Make Vegan Tofu Scramble
This tofu omelette is delicious with any filling you like! If you want to add filling to the omelette then you can make it in advance of cooking the omelette. I really enjoy it with cooked mushrooms, spinach and vegan cheese.
Other Filling Suggestions
I love this tofu omelette filled with my tofu cream cheese, vegan baked brie, or stuffed with my healthy balsamic mushrooms.
Storage Instructions
Leftovers will keep for up to 5 days in an air-tight container in the fridge. Reheat in the microwave or cooktop. Add a splash of oat milk to bring back moisture if it becomes a little dry when reheating.
I hope you love this tofu scramble as much as I do! If you do make this recipe, please let me know in the comments below what you think and check out The Two Spoons App for more wholesome vegan recipes like this! I truly love hearing from you, and I’m always here to answer any questions you might have.
And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
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20-Minute Eggy Vegan Tofu Omelette
Ingredients
Tofu Omelette
- 1 package extra firm tofu (200g)
- 1/3 cup + 3tbsp soy milk (or oat milk)
- 3 tbsp brown rice flour
- 2 tsp tapioca starch
- 2 tbsp nutritional yeast
- 1/2 tsp sea salt
- 1/8 tsp turmeric (optional for authentic yellow colour)
- 1/8 tsp black salt (kala namac)
- Pinch of black pepper
- 1 tbsp avocado oil
- 1 tsp vegan butter olive oil or more avocado oil
Optional Filling
- 2 tsp olive oil
- 1 cup mushrooms sliced
- 1 clove garlic minced
- 1 cup baby spinach chopped
- 1/3 cup vegan cheese shredded
- pinch sea salt and pepper
Instructions
- Place the extra firm tofu, soy milk, brown rice flour, tapioca starch, nutritional yeast, turmeric, black salt, salt, pepper and 1 tbsp avocado oil in a high speed blender. Blend until smooth, scraping down the sides as needed.
- Prepare the filling – heat 2 tsp olive oil in a non-stick frying pan. Add the mushrooms and sauté for 5-10 minutes until soft. Add the garlic and spinach for 1 minute until wilted. Set aside.
- Place a medium frying pan over a medium heat and add 1 teaspoon of vegan butter. Once melted, add half of the blended omelette mix and spread into an even layer with a spatula. Allow the omelette to cook on a low/medium heat until it’s golden underneath and almost set on top, about 2-3 minutes. (You can carefully lift the edges with a spatula to see how done it is underneath).
- Once the base of the omelette is cooked, remove the lid and top one half of the omelette with half the filling and half the vegan cheese. (If you don’t want the filling, simply fold the omelette in half using two spatulas and cook for about another minute).
- Carefully, fold the omelette over the filling. (It will be delicate so I use two spatulas) then return the lid to the pan. Lower the heat and cook for another minute or so until the cheese melts.
- Slide the omelette onto a plate, and top with optional add ons like fresh chives and a pinch of paprika.
Notes
Approvals
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