Description
This Vegan Tofu Omelette is high-protein, flavorful, and easy to make with firm tofu, chickpea flour, and spices. It’s perfect for breakfast, lunch, or even dinner, and can be customized with savory veggies, vegan cheese, or fresh herbs.
Ingredients
Scale
Base Ingredients:
- 1 block (14 oz / 400g) firm tofu, pressed and drained
- 3 tablespoons chickpea flour
- 1 tablespoon nutritional yeast
- ½ teaspoon turmeric
- ½ teaspoon garlic powder
- ¼ teaspoon black salt (kala namak)
- Salt and black pepper, to taste
- ¼ cup unsweetened plant-based milk (almond or soy)
- 1 tablespoon olive oil or vegan butter (for the pan)
Optional Fillings:
- Sautéed spinach or kale
- Mushrooms and bell peppers
- Vegan cheese shreds
- Fresh herbs like chives or dill
- Salsa, avocado slices, or hot sauce
Instructions
- Press tofu: Remove excess moisture using a tofu press or towels for at least 10 minutes.
- Blend batter: In a blender, combine tofu, chickpea flour, nutritional yeast, turmeric, garlic powder, black salt, plant milk, salt, and pepper. Blend until smooth.
- Cook: Heat oil in a non-stick skillet over medium heat. Pour in half the batter and spread into a circle.
- Set and fill: Cook 5–6 minutes until golden underneath. Add any fillings on one side.
- Fold and finish: Fold gently, cook 1–2 more minutes, then slide onto a plate.
- Repeat: Cook the remaining batter and serve hot.
Notes
- Use black salt (kala namak) for authentic egg-like flavor.
- Blend batter thoroughly for smooth texture.
- Pre-cook veggies before adding to reduce moisture.
- Let omelette set before folding to avoid tearing.
- Double as a frittata by baking at 375°F for 25–30 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: Vegan
Nutrition
- Serving Size: 1 omelette
Keywords: Vegan Tofu Omelette, Vegan Breakfast, Vegan Egg Substitute, Chickpea Flour Omelette, High Protein Vegan Recipe