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Silken tofu omelette folded in half in a ceramic plate with spinach and tomatoes on the side.
4.80 from 5 votes

Silken Tofu Omelette (Vegan)

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: 4
Author: Eloïse

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

Instructions
 

  • Bright orange silken omelette batter in a blender.
    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.
  • Silken tofu omelette batter in a pan.
    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).
  • Cooked silken tofu omelette in a pan.
    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.
  • Silken tofu omelette garnished with hummus, cooked spinach, and cherry tomatoes.
    Serve it with hummus, sauteed spinach, cherry tomatoes, and hemp seeds if desired.

Notes

  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. 

Nutrition

Calories: 113kcal | Carbohydrates: 11g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Fiber: 1g | Sugar: 1g

Equipment

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