What if you could not only reproduce the texture but also the taste of a real omelette with plant-based ingredients? Well, this recipe does exactly that! This silken tofu omelette is soft and pliable and makes a delicious protein-rich breakfast. The addition of black salt (aka kala namak) provides that eggy taste that you might be missing in vegan egg recipes!
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Since eating a plant-first diet, silken tofu has truly become an integral part of my breakfast routine. Mostly as an egg replacer!
I love using it to make scrambled tofu or even a vegan quiche. It cooks easily and has a texture that very much resembles beaten eggs once blended.
The best way to serve this omelette, in my opinion, is with a generous amount of hummus, sautéed spinach, sliced cherry tomatoes, and a tablespoon of hemp seeds for extra protein.
Key ingredients and substitutions
- Silken tofu makes the base of the omelette. Do not use firm or extra-firm tofu for this recipe as it won't blend into a smooth batter. Read this article about the different types of tofu, if you're unsure about the differences.
- Oat flour thickens the batter. You can replace it with brown rice flour which has a very neutral taste. Alternatively, use chickpea flour but you may be able to taste it in the final product.
- Arrowroot powder makes the omelette flexible and prevents it from breaking when folded in half. You can substitute it with corn starch, potato starch, or tapioca flour.
- Plant-based milk thins out the batter and makes sure all the ingredients are well combined when blended. I use unsweetened soy milk for its neutral taste. Alternatively, use water.
- Turmeric gives the omelette a yellow color and really makes it look like it's made from eggs. Feel free to leave it out.
- Garlic and paprika powder simply add flavor. Onion powder and dried oregano are great additions as well. If you have vegetable broth powder on hand, you can add half a teaspoon to the batter. Make sure it's low in sodium if adding black salt.
What is black salt?
Black salt, also known as kala namak, is a salt that is rich in sulfurous compounds and gives dishes such as this silken tofu omelette an eggy smell and taste.
The funny thing is that this salt is not actually black but pink. I've found that it's hard to find it at grocery stores but you can easily order black salt online.
Note that you can replace it with regular sea salt but your omelette won't have the eggy taste.
Elo's tips
- Spread the omelette batter as thinly as you can. This prevents the inside of the omelette to remain undercooked.
- Preferably use a non-stick pan. I've made this recipe in a cast-iron skillet and a non-stick pan. Both work fine but the omelette in the non-stick pan was easier to flip.
- Run a spatula along the edges AND underneath the omelette before flipping it. This prevents it from sticking and breaking.
- Batch-cook some omelettes for the week. You can easily make a few ones ahead of time and reheat them for breakfast. Simply store them in an airtight container.
Step-by-step with pictures
- Step 1: Add all the ingredients to a blender. Remove the silken tofu from its package and discard the excess water. Add the tofu, oat flour, arrowroot powder, spices, black salt, and vegetable broth powder to a blender or food processor.
- Step 2: Blend until smooth. It should have the consistency of a pancake batter. I like to use my Nutribullet Pro for recipes like this.
- Step 3: Heat a non-stick skillet with a little oil. Wipe away the excess with paper towels. Pour the omelette batter into the pan and spread it out by swirling the pan in circular motions. Let it cook over medium heat on one side for 2-4 minutes (how long it needs to cook will depend on the size of your pan and of your omelette).
- Step 4: Flip the omelette. Once the edges and the center become firmer and lose their shininess, run a spatula along the edges. Before flipping the omelette, also run the spatula underneath in different places to make sure it's not going to stick. Flip it and let it cook on the other side over medium heat for another minute.
A note on serving sized
This recipe yields between 3 and 6 omelettes depending on the size of your pan. Use a large pan to make 3 big omelettes and a smaller pan for 4 to 6 omelettes. Note that smaller omelettes are easier to flip.
Vegan omelette filling ideas
- Sauteed vegetables make a great omelette filling. You can use cherry tomatoes, baby spinach, red peppers, red onion, or mushrooms. Wash the vegetables and cut them into pieces. Saute them with a bit of oil until soft. Add a splash of soy sauce if desired.
- Leafy greens such as romaine lettuce, arugula and fresh spinach can be eaten as a filling or as a side. Dress them with a little bit of olive oil and lemon juice for extra flavor.
- Hummus is my favorite topping for an extra boost of plant protein with 8 grams of protein/100g.
- You can also top your omelette with vegan cheese while it's still in the pan. Cover it with a lid and wait for the cheese to melt.
Frequently asked questions
You cannot use firm tofu to make this vegan omelette recipe. Compared to firm tofu, silken tofu has a much higher moisture content. If using firm tofu, the batter would be dry, grainy, and difficult to blend.
You can store omelettes in an airtight container or covered with plastic film in the fridge for 2-3 days. Alternatively, make the omelette batter up to 2 days ahead of time and store it in an airtight container in the refrigerator.
It's preferable to reheat an omelette in a skillet over medium heat to help it firm up a little. You can reheat it in the microwave but it will be very soft and wobbly.
The recipe
Silken Tofu Omelette (Vegan)
Ingredients
- 14 oz (400 g) silken tofu not firm tofu
- 2 tablespoons plant-based milk or water
- 5 tablespoons (37 g) oat flour or chickpea flour
- 2 teaspoons (12 g) arrowroot powder sub corn starch
- 1 teaspoon olive oil
Spices
- ½ teaspoon paprika powder
- ¼ teaspoon turmeric
- ¼ teaspoon garlic powder
- ¼ teaspoon black salt
- ¼ teaspoon vegetable broth powder optional
Instructions
Blend: Add the silken tofu, plant-based milk, oat flour, arrowroot powder, paprika, turmeric, garlic powder, black salt, and vegetable broth powder (if using) to a small blender (or to a high-rise container if using an immersion blender). Blend until smooth.
Cook: Heat a non-stick pan with your preferred cooking oil. Wipe off excess oil with a paper towel. When hot, pour the omelet batter into the pan. Spread it out until it's relatively thin. Let it cook over medium heat for 2-4 minutes (depending on the size of your pan and your omelette).
Flip: Run a spatula along the edges and underneath the omelette once the center has set. Carefully lift and flip it. Let it cook over medium heat for another 1-2 minutes on the other side.
Serve it with hummus, sauteed spinach, cherry tomatoes, and hemp seeds if desired.
Notes
- This recipes yields between 2 and 4 omelettes depending on the size of your pan. Use a large pan to make 2 big omelettes and a smaller pan for 3 to 4 omelettes. Note that the smaller ones are easier to flip.
- Arrowroot powder can be replaced with corn starch, potato starch or tapioca flour.
- Spread the omelette batter as thinly as you can. This prevents the inside from remaining undercooked.
- Preferably use a non-stick pan. We've made this recipe in a well-seasoned skillet and a non-stick pan. Both work fine but the omelette in the non-stick pan was easier to flip.
- Storage tips: you can store leftover omelettes covered with plastic film in the fridge for 2-3 days.
- Make-ahead: you can make the omelette batter up to 2 days ahead of time and store it in an airtight container in the refrigerator.
Nutrition
Equipment
- Non-stick pan
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