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tofu omelette on a white plate stuffed with vegan cheese, spinach and mushroom. The omelette is sliced in half and sprinkled with fresh chopped chives.
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20-Minute Eggy Vegan Tofu Omelette

Learn how to make a vegan omelette - with tofu! It's protein packed, easy to master, fluffy and eggy. Ready in 20 minutes.
Course Breakfast
Cuisine American
Diet Gluten Free, Low Fat, Low Lactose, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 Omelette
Calories 360kcal
Author Hannah Sunderani

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

Don’t try and cook the omelette on too high a heat and too quickly, low and slow is best.  
Use two spatulas to fold.  
This omelette will be a little fragile when hot and trying to flip, but it firms up as it cools You need to fold it, not flip it.   
I used a 26cm non- stick frying pan and the omelette was about 23cm in diameter.  
Omelette is best served fresh. Raw omelette mix can be stored in the fridge in a Tupperware for 1 day 
Nutritional information is for one omelette including the filling.

Nutrition

Calories: 360kcal | Carbohydrates: 28g | Protein: 17g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Sodium: 1039mg | Potassium: 681mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1743IU | Vitamin C: 10mg | Calcium: 152mg | Iron: 3mg