20-Minute Eggy Vegan Tofu Omelette Recipe
This 20-minute Eggy Vegan Tofu Omelette is a delicious and protein-rich plant-based alternative to the classic egg omelette. Made from blended extra firm tofu and a blend of nutritious ingredients like nutritional yeast, soy milk, and brown rice flour, this omelette boasts a fluffy, authentic texture and vibrant color thanks to turmeric and black salt. Sautéed mushrooms, garlic, spinach, and vegan cheese add savory, flavorful fillings for a satisfying breakfast or brunch option that is entirely vegan and free of cholesterol.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 omelettes
- Category: Breakfast
- Method: Frying
- Cuisine: Vegan, Western
- Diet: Vegan
Ingredients
Tofu Omelette
- 1 package extra firm tofu (200g)
- 1/3 cup + 3 tbsp 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 namak)
- Pinch of black pepper
- 1 tbsp avocado oil
- 1 tsp vegan butter or 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
- Blend the Omelette Batter: Place the extra firm tofu, soy milk, brown rice flour, tapioca starch, nutritional yeast, turmeric, black salt, sea salt, black pepper, and 1 tbsp avocado oil into a high speed blender. Blend until the batter is completely smooth, scraping down the sides as needed to ensure an even consistency.
- Prepare the Filling: Heat 2 tsp olive oil in a non-stick frying pan over medium heat. Add the sliced mushrooms and sauté for 5-10 minutes until they become soft and tender. Add the minced garlic and chopped spinach, cooking for another 1 minute until the spinach wilts. Season with a pinch of sea salt and pepper. Remove from heat and set aside.
- Cook the Omelette Base: Heat a medium non-stick frying pan over medium heat and add 1 tsp vegan butter. Once melted, pour half of the blended omelette batter into the pan, spreading it evenly with a spatula to form a thin, round layer approximately 23cm in diameter. Cook on low to medium heat until the underside is golden and the top is nearly set, approximately 2-3 minutes. Gently lift the edges with a spatula to check progress.
- Add Filling and Cheese: Remove any lid covering the pan. Place half of the prepared filling mixture and half of the shredded vegan cheese onto one half of the omelette.
- Fold and Finish Cooking: Using two spatulas to support the delicate omelette, carefully fold it over the filling to form a half-moon shape. Replace the lid and reduce heat to low. Cook for an additional 1 minute or until the vegan cheese melts and the omelette is heated through.
- Serve: Slide the cooked omelette onto a plate. Optionally, garnish with fresh chives and a pinch of paprika for added flavor and color. Repeat the cooking process with the remaining batter and filling for a second omelette.
Notes
- Cook the omelette on low heat to avoid burning and ensure tenderness; “low and slow” is best.
- Use two spatulas to fold the omelette carefully, as it is delicate when hot.
- The omelette will be fragile immediately after cooking but firms up upon cooling.
- The omelette should be folded, not flipped, to maintain its shape.
- A 26cm non-stick frying pan works well, producing an omelette about 23cm in diameter.
- Best enjoyed fresh; raw omelette batter can be stored in a sealed container in the fridge for up to 1 day.
