Silken tofu omelette makes a scrumptious breakfast. It is soft, flexible and actually tastes like eggs thanks to the addition of black salt! Fill it with sauteed vegetables and fold it in half for a true omelette look-alike.
Silken tofu has become an integral part of our breakfast and brunch routine. Whether we're making vegan tofu scramble or a vegan quiche, tofu is always the base ingredient. It cooks easily and has a texture that really resembles beaten eggs once blended.
If you want to discover our favorite brunch recipes, head over to this article. We share everything from vegan egg recipes to waffles, crepes, cakes and muffins.
Why you'll love this recipe
- This vegan omelette recipe is naturally gluten-free, nut-free and corn-free.
- It's ready in 15 minutes. Perfect for a quick breakfast during the week or the weekend.
- To save time in the morning, you can make the batter ahead of time.
- One omelette contains about 9 grams of protein.
Key ingredients and substitutions
Silken tofu makes the base of the omelette. You can use soft or firm silken tofu but not firm block tofu for this recipe. If you're unsure about the different types of tofu, ready more right here.
Oat flour thickens the batter. You can replace it with brown rice flour which has a very neutral taste. You could also 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. We use soy milk for its neutral taste. Alternatively, use water.
Black salt (also known as kala namak) is rich in sulfurous compounds and adds an eggy taste to your omelette. This is the one we use and love. You can replace it with regular salt but you won't have the eggy taste.
Turmeric gives the omelette a yellow color and really makes it look like it was made with 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.
- 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. We've made this recipe in a 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 (see video). This prevents it from sticking and breaking.
Step-by-step with pictures
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 and black salt to a blender or food processor. Blend until smooth. It should have the consistency of a pancake batter.
Heat a non-stick skillet with a little oil. Wipe away the excess with paper towels. Pour about ¼ of the omelette batter into the pan. Let it cook over medium-high heat on that side for 3-4 minutes.
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 smaller omelettes are easier to flip.
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 the silken tofu pancake 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 several minutes.
If filling your omelette with sauteed vegetables, you can start cooking them in a separate pan at the same time.
Transfer the omelette to a plate and add the fillings of your choice. We used hummus, sauteed cherry tomatoes, spinach and microgreens.
Watch the video!
Vegan omelette filling ideas
- Sauteed vegetables make a great omelette filling. You can use cherry tomatoes, 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 our favorite topping!
- 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 too thick, dry and grainy.
You can store omelettes 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.
You can serve your omelette with sauteed vegetables or a fresh salad. Eat it with vegan bagels, a slice of this oat and seed bread or tortilla chips.
More silken tofu recipes
Silken Tofu Omelette (Vegan)
- Non-stick pan
- 14 oz (400 g) silken tofu not firm block tofu
- 2 tablespoons plant-based milk or water
- 5 tablespoons (37 g) oat flour sub brown rice flour
- 2 teaspoons (12 g) arrowroot powder sub corn starch
- 1 teaspoon vegetable oil
- ¼ teaspoon turmeric
- ½ teaspoon paprika powder
- ¼ teaspoon garlic powder
- ¼ teaspoon black salt
- ¼ teaspoon vegetable broth powder optional
- Add the silken tofu, plant-based milk, oat flour, arrowroot powder and spices to a small blender (or use a stick blender and a high mixing bowl). Blend until smooth.
- Heat a non-stick pan with your preferred cooking oil. Wipe off excess oil with a paper towel.
- When hot, pour the omelette batter into the pan. Spread it out until it's relatively thin. Let it cook for 4 minutes on one side.
- Run a spatula along the edges and underneath the omelette when it no longer looks wet. Carefully lift and flip it.
- Let it cook over medium heat for another 2-3 minutes on the other side.
- Serve it with sauteed vegetables and hummus if desired.
- 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.
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