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Silken tofu omelette fold in half, filled with hummus, tomatoes, spinach and microgreens.

Silken Tofu Omelette (Vegan)

5 from 2 votes
Silken tofu omelette makes a scrumptious breakfast. It is soft, flexible and actually tastes like eggs thanks to the addition of black salt!
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 3
Author: Eloïse Jennes


  • Blender
  • 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.


  1. 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.
  2. Arrowroot powder can be replaced with corn starch, potato starch or tapioca flour.
  3. Spread the omelette batter as thinly as you can. This prevents the inside from remaining undercooked.
  4. 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.
  5. Storage tips: you can store leftover omelettes covered with plastic film in the fridge for 2-3 days. 
  6. 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. 


Calories: 150kcal | Carbohydrates: 15g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Fiber: 1g | Sugar: 2g
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