Makes 4 omelets
Time: 30 minutes || Active time: 30 minutes
Photos by Timothy Pakron
Gorgeous eggy looking vegan omelets, with those golden brown patches that just scream breakfast. I adore this recipe, and so does everyone that tries it.
These vegan tofu omelets are the brunch recipe people that everyone keeps coming back to, and the recipe other vegan blogs keep copying. From Vegan Brunch, this is one of those recipes that might sound like a project but really isn’t: blend the batter, pour it into a hot pan, flip it, fill it, fold it and that’s all she wrote.
The batter is simple too. Silken tofu blended with chickpea flour, nutritional yeast, and turmeric for color and a little flavor. But the eggy game changer is (always) kala namak, an Indian salt with a sulfuric quality that genuinely tastes like eggs. A little in the batter and a little sprinkled on at the end and the whole thing is almost uncanny. If you can’t find it at a local Indian or natural foods store, it’s easy to order online so do it.
Before we get to the fillings I should add: this also makes a nice filling on its own! You can turn it into an eggy sandwich, and you can even slice it up and throw it on top of a stir-fry, ramen or a carbonara. It’s such a great recipe, and these babies keep in the fridge. Meal prep a double batch and I promise you will find a use for them.
The fillings are limitless, but check out my ideas below and give it a go! Fair warning, the first omelet is always a little rough. By the fourth one you’ll be a pro. Don’t let the first one discourage you. You will still be able to eat it. And that, my friends, is a metaphor for life. Maybe.
An important note about the tofu:
I’ve updated the recipe from soft tofu to water-packed silken because it’s more accessible these days. It works perfectly! Some packages say 14 oz, some 16. Don’t worry too much about it.
Nasoya sells water-packed silken tofu and Whole Foods carries one also. Both work perfectly here, and other natural food stores usually carry their own brands as well. If you can only find Mori-Nu (the vacuum-packed kind in the shelf-stable box), it will work but you’ll likely need to add a few tablespoons of water to the batter to get the right consistency. Do the mini pan test described in the tips section to check.
Filling Options: It’s What’s Inside That Counts
From meaty omelets to veggie omelets to cheezy omelets and sometimes a combination of all three, it’s hard to imagine anything that wouldn’t be improved by stuffing it into an omelet. Here are some of my favorite ideas. Each of these fillings makes enough for 4 omelets. Mix and match to your heart’s content.
Sausage and Peppers Preheat a large pan over medium-high heat. Sauté 2 sliced vegan sausages and 2 medium diced red bell peppers in 2 tablespoons olive oil. Stuff into omelets, top with Cashew Queso or shredded vegan cheese if you like, and fold.
Tempeh Bacon and anything really! Make a batch of Super Easy Tempeh Bacon and go wild. Use it instead of the seitan in the recipes above for a gluten-free option, or add it any of the veggie combos with cheese.
Denver Omelet Sauté 1 1/2 cups diced seitan, 1 diced red onion, and 1 diced green pepper in 2 tablespoons olive oil over medium heat for about 10 minutes, or until browned. Sprinkle in a teaspoon smoked paprika and toss to coat. Stuff into omelets, top with Cashew Queso, Homemade Vegan Swiss or shredded vegan cheese if you like, and fold.
Mushrooms, Tomato and Spinach This is the one in the pics! Preheat oven to 375°F. Toss 8 oz plum or cherry tomato with 2 tablespoons olive oil, salt, and black pepper. Place on a rimmed baking sheet and roast for about 20 minutes. Preheat a large pan over medium heat. Sauté 4 cups sliced cremini mushrooms in 2 tablespoons olive oil. After about 5 minutes, when the mushrooms are soft, add 2 cloves minced garlic and about 3 tablespoons fresh chopped thyme. Sauté about 3 minutes more, then add black pepper and salt to taste. Stuff into omelets and divide 2 cups fresh chopped spinach amongst them. The spinach will wilt right in the omelet. Top with Sundried Tomato Cheese, Homemade Vegan Swiss or shredded vegan cheese and fold.
Roasted Tomatoes, Ricotta, and Basil Like a caprese in omelet form, kinda. Preheat oven to 375°F. Toss 8 oz plum or cherry tomato with 2 tablespoons olive oil, salt, and black pepper. Place on a rimmed baking sheet and roast for about 20 minutes. Stuff each omelet with Almond Ricotta, and about 10 leaves fresh basil, add the tomatoes, and fold.
Burnt Broccoli My aunt Bonnie invented burnt broccoli, probably by accident. It’s simple and a little silly and I absolutely love it. Sauté 4 cups broccoli florets in 2 tablespoons olive oil over medium heat. Leave them alone for 2 minutes at a time so they can get a bit charred, then stir. Do this for about 15 minutes. Salt to taste. Stuff into omelets, either smother with Sundried Tomato Cheese or crumble over some Almond Feta or shredded vegan cheese if you like, and fold.
Grilled Asparagus The old version of this was a little out of hand, involving marinating. I have since chilled out. So. 1 pound of asparagus, rough ends chopped off. Toss in olive oil, salt and pepper. Grill on a preheated screaming grill pan for about 8 minutes, flipping once. Divide amongst omelets, drizzle with a little balsamic vinegar, top with Tahini Dressing, and fold.
Capers and Broccoli Rabe This is a favorite, and maybe the only one where vegan cheese is a requirement for me. Sauté 3 cloves minced garlic in 2 tablespoons olive oil over medium heat. Add 1 bunch chopped broccoli rabe and sauté for about 7 minutes. Add 2 tablespoons capers and cook just until heated through. Divide amongst omelets, top with Homemade Vegan Swiss or shredded vegan cheese, and fold.
Guacamole and Potato Stuff with guacamole and homefries or roasted potatoes. This is the omelet of my dreams. I love some Tempeh Bacon in there, too.
TIPS FOR NO FAIL TOFU OMELETS
Use a big pan. At least 12 inches. You need room to spread the batter and get your spatula under there to flip. A narrow pan is the number one reason omelets fall apart.
Use a non-stick pan. I swear by well-seasoned cast iron, but use whatever you have that is non-stick. Do not use stainless steel and come crying to me!
The top should look dry and matte before you flip. If it still looks wet and shiny, give it more time. Patience here is everything.
On other tofu: If you’re using Mori-Nu tofu instead of water-packed silken, you may need to add extra water, and it won’t be quite as fluffy, but it will still be good! Start with 2 tablespoons water, then do a tiny test in the pan to see if it’s holding up, just pour a few tablespoons batter into the pan and see if it works. People have also used soft tofu (that’s what the original recipe called for) and it works great, but it’s harder to find these days.
And, not really a tip, but these keep really well. Reheat gently in a cast iron pan. Several people in the comments make a full batch at the start of the week and reheat them for breakfast every morning. That is a good life.
TOFU OMELET FAQ
Do these actually taste like eggs? With the black salt, genuinely yes in a way that might surprise you. The chickpea flour adds a little fluffiness and an eggy quality too. Without the black salt they’re still delicious, just not as eggy.
What is black salt and where do I find it? Black salt, or kala namak, is an Indian rock salt with a sulfuric taste that mimics egg yolk. You can find it at Indian grocery stores, natural food stores, or online. It’s inexpensive and lasts forever. Get some. Sidenote, it’s actually pink! To keep you on your toes.
Can I use Mori-Nu silken tofu? For sure. Several people in the comments have used Mori-Nu firm silken with good results. Just add water a tablespoon at a time until the batter spreads on its own in the pan.
My omelet fell apart when I flipped it. What happened? Two things: the pan probably wasn’t big enough, and it probably needed more time before flipping. Or did you not heed my warning and you used something that isn’t non-stick?
Can I make these ahead? Yup yup and yup. They reheat beautifully in a cast iron pan. Make a batch at the start of the week and you have breakfast covered. They keep in the fridge for up to 4 days.
Can I freeze them? For sure. Let them cool completely, wrap individually, and freeze for up to a month. Reheat from frozen in a pan over low heat.
Can I use regular flour instead of chickpea flour? You can, and people in the comments have done it, but the chickpea flour is doing real structural work here — it’s what helps them hold together and flip cleanly. Regular flour will give you something more like a savory pancake. Still tasty, but different.
Can I make smaller ones for breakfast sandwiches? Hells yeah. Pour about 2 tablespoons of batter per omelet for mini versions that fit right on an English muffin. One reader in the comments figured this out and it is a great idea.
How did I end up here? You were probably searching for “vegan omelet,” “tofu omelet,” or “vegan brunch recipes.” Maybe “egg-free omelet” or “vegan breakfast ideas.” This is the one from Vegan Brunch that’s been converting people for fifteen years. You’re in the right place with the right recipe.
The Original Tofu Omelets
Ingredients
- 2 cloves garlic (optional)
- 1 14 oz package water-packed silken tofu lightly drained (see notes)
- 2 tablespoons nutritional yeast
- 2 tablespoons olive oil
- 1/2 teaspoon turmeric
- 1 teaspoon kala namak plus extra for sprinkling
- 1/2 cup chickpea flour
- 1 tablespoon arrowroot or cornstarch
Instructions
- Chop up the garlic up in a food processor. Add the tofu, nutritional yeast, olive oil, turmeric and salt. Puree until smooth. Add the chickpea flour and cornstarch and puree again for about 10 seconds, until combined. Make sure to scrape down the sides so that everything is well incorporated.
- Preheat a large, heavy bottomed, non-stick skillet over medium-high heat. Well-seasoned cast iron works great, but if you’re not sure of the non-stickness of your cast iron, do a test (see tip above) or use a regular non-stick skillet. Lightly grease with either cooking spray or a very thin layer of oil. (The less oil the better for the nice brown speckles we’re going for.) Also, make sure that you use a large skillet, as you need room to spread out the omelet and to get your spatula under there to flip. Don’t use an 8- inch omelet pan or anything like that. Here you’ll need at least 12 inches (tee hee).
- In 1/2 cup measurements, pour omelet batter into skillet. Use the back of a spoon or a rubber spatula to spread the batter out into about 6- inch circles. (It’s okay if it isn’t a perfect circle.) Be gentle when spreading it out, if there are any rips or holes, that is fine, just gently fill them in as you spread the batter. Let cook for about 3 to 5 minutes before flipping. The top of the omelet should dry and become a dull matte yellow when ready to flip. If you begin to flip it and it seems like it might fall apart, give it a little more time.
- When the omelet is ready to be flipped, the underside should be flecked with light to dark brown when it is ready to flip. Flip omelet and cook for about a minute on the other side. Keep warm on a plate covered with tin foil as you make the remaining omelets.
- Stuff omelet with the fillings of your choice then fold over. Once the omelet has been filled, sprinkle with a little extra black salt, since some of its flavor disappears when cooked.
Oh, yeah, and the comment about the camel farts made me laugh….who in their right mind would ever admit to having eaten a camel fart??!!??
I agree with Carol–“mushy” was the predominate adjective I would use to describe these. My partner called these the worst thing I have ever cooked. We definitely didn’t expect them to be exactly like egg omelets, but, man, I’d (almost) rather eat eggs than these. I’ll try them again, tweaking the recipe–but following it exactly got two thumbs down and an alternate dinner cooked in my house.
(I just wanted to add–I feel terrible leaving such a negative comment. We LOVE PPK and really appreciate the site. However, the overwhelmingly positive recipe reviews had left me wholly unprepared for the rare experience of binning a PPK dish. I’ll try my hand at these again (user-error / atmospheric anomalies could have corrupted my batch) but am prepared to accept these as a polarizing vegan comestible (or just not to our taste) and move on. Thanks, though, for your seemingly endless creativity!)
I made these this morning, and my toddler and I couldn’t get enough. SO good. A really delicious, savory pancake. YUMMY!
For more of an omelette finish, prepare your filling(s) first and set aside. Then stir into finished batter before pouring onto the pan (or better yet, a griddle).
what about using egg replacer instead of the flour?
Nope.
Thank you ! I love love love this recipe! I tried to make a vegan omelette a few years ago, and it turned out a gooey mess. I resigned myself to scrambled tofu and no omelettes from then on. Your recipe rocks, and the instructions are detailed enough that I had no more fear. Seriously, it’s an easy recipe and good enough that we had them 4 days in a row after I discovered it, with different fillings every time. Fresh spinach from the backyard is the best!
I will only add that I did have mori-nu tofu, firm (the vacuum packed) and did add some water. When I tested it on the skillet, I could easily tell when it was the right consistency. I think it was slightly less than 1/4 cup.
Just came across this recipe on facebook and tried it out on my meat eating husband. Didn’t have any cornstarch but used all the other ingredients and it was really tasty. Even got the thumbs up from my husband!
Wonderful! I had this for breakfast yesterday morning. I used Nasoya Lite Firm and halved the recipe because I was only cooking for myself. I didn’t have any starch so I used AP flour as a sub. I poured the entire batter into a crepe pan and cooking and flipping it was a breeze. I used vegan sausage, asparagus and Daiya provolone for the filling. Awesome!! I could barely finish it from being so full, but it was just too good. Keeping this recipe for future use! I can’t wait to try it on my newly-vegan, former egg-loving fiancé to see what he thinks. 🙂
[…] in Vegan Brunch or the Ezekiel ones are readily available even where I live. You can make the tofu omelets from the PPK or the fried egg from Betty Goes Vegan, Top with Upton’s seitan bacon or maybe […]
I cant pin anything because the pictures do not show up
[…] omelette recipes over the years, like Susan’s on FatFree Vegan Kitchen and Isa’s on Post Punk Kitchen – and lately fluffy yet hearty recipes have been consistently catching my eye like Angela’s […]
Such an inspiration! I cooked this morning because I had some silken lying around and the flavor was fantastic! I added a bit more oil (I also halved the recipe) to make it smooth and used a gf baking flour mixture. I may have needed to put more flour in there but it still came out so tasty and pretty. Thanks so much!
I just made this from Vegan Brunch before reading this and realize now how important adding the water would have been. Mine didn’t spread and also the first two stuck to the pan because I didn’t let it get hot enough before pouring the batter. My stuffing was great though — tofurkey sausage stir fried with red onion, mushrooms and red pepper.
Just made a batch of these and we devoured them. They were absolutely FABULOUS! I used water packed extra firm tofu because that’s what I had and I pressed it in my Tofu x-press first (out of habit) then I added about 1/2 cup of water to mixture as I blended it. I used Bob’s Redmill gluten-free baking flour which is a mixture of oat flour, chickpea flour and fava bean flour. They were easier to fold than I remember an egg omelette to be. I filled them with a sauteed mixture of diced red onion, garlic and mushrooms and a sprinkling of Daiya pepper jack. The flavor was spot-on and the texture was perfect. My husband who doesn’t love tofu scrambles ate 2 1/2 of these omelettes and would have eaten more if I hadn’t stopped him. The black salt, which I know is difficult to find, is essential. My head is spinning with all the filling possibilities. Thank you!!!
These look gorgeous! I can’t eat yeast, it makes me mega-sick…which is so sad, I can no longer enjoy delicious craft brews *sniffle*. Can you suggest a substitute for nutritional yeast? Looking at the ingredients, I’m thinking these will be yummy without the powder too. <3 I love your non-fake fake cheese substitute—thank god I can eat cashews with impunity.
I made these today for myself and my 14 yr old vegan daughter. We loved omelettes and it has been about a year since either of us had one. This was a huge surprise and so delicious! I didn’t even have all the ingredients you suggested and it was still delicious. I didn’t have black sea salt (cooudln’t find it anywhere around me) or the tumeric. We filled it with spinach, mushrooms and a drizzle of daiya cheese. She used to douse her omelettes in ketchup but didn’t want any for this because the flavors were so delicious on their own. We have two extras for a quick breakfast later in the week! Thank you!
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These have become a favorite in my house! Thank you so very much for this yummy treat. I am going to make some right now for dinner with potatoes and sautéed veggies. Yum. I do not have access to black salt, but they are yummy with sea salt. 🙂
Tried this recipe tonight and with a learning curve it worked out pretty well.
I’d first say, I did use the recommended silken tofu and adding the 1/2 c. of water was essential to forming a pourable batter. As well, I was hesitant to used the entire teaspoon of black salt right off the bat, which did have a very strong sulfur odor when immediately added, but it indeed lost a good deal of its “flavor/scent” during cooking.
Letting the mixed batter sit for a good 10 minutes might help the chickpea flour fully absorb the liquid thus reducing any unnecessary grainy texture inside.
While I love cast iron pans, yours MUST be well seasoned, but even so I’d recommend against it and use a non-stick sprayed with PAM (as much as I hate to use it). The batter is very sticky, a challenge to hold together and “non-stick” quality is absolutely essential so as to ensure the best success possible. On this note, the longer it cooks the more the center will firm up, so cooking at slightly less than medium heat for the full 5 minutes as opposed to a higher heat for 3 minutes is again my recommendation. Check the bottom for over-browning and adjust your heat accordingly, but try the proper heat which will enable a full 5 minutes cooking time. Make sure all edges are not stuck to the pan and gently flip with as wide a spatula as you can and leave for the remaining minute.
As for thickness, try not to spread the batter too thin to ensure as ‘thick’n’fluffy’ an omlette as possible – hence the importance of a longer cooking time. I made the initial mistake of trying to turn half cup of batter into an 8 inch diameter omlette and in the end it deflated to a very thin floppy one after cooling. I’d like to experiment with the addition of maybe a half or quarter teaspoon of baking soda for extra lift and saltiness, but that shall be another day. All in all, nice flavor and texture when properly cooked inside 🙂
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This recipe looks awesome! Can’t wait to try it. Will the batter keep overnight?
[…] hard not to go grocery shopping again before the move. I had been planning to try Isa’s omelet recipe, so I’d bought some chickpea flour. I didn’t have any tofu, so I’ll have to save […]
I adore these. One of my favorite recipes from *VB,* which is my favorite Isa cookbook. They do usually split and I have to use a t-fal nonstick pan, or I end up with scramble, but it doesn’t bother me at all to eat them that way. I live in the Deep South, so humidity affects these…sometimes more or less water is called for, depending on the day. My favorite filling is olive and onion with some lemon zest and juice sprinkled on and dill added to the batter. It mimics the feta cheese Greek omelet I used to be obsessed with when I was vegetarian. I also do barely sautéed peppers, onion, and garlic folded in the omelet and stuffed into Italian or French bed to mimic the egg heroes my Italian family used to wolf down with abandon.
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Wow.. , sounds amazing .
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Just tried this – not so hot for an omelette or scrambled egg. (I have difficulty flipping omelettes)….HOWEVER – This is the best frittata base! Mix it all up; stir in fried ‘shrooms, onions, spinach, daiya cheese – pour it into a pan and bake! Yum!! Thank You! Go to recipe for brunch food!
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[…] in Vegan Brunch or the Ezekiel ones are readily available even where I live. You can make the tofu omelets from the PPK or the fried egg from Betty Goes Vegan, Top with Upton’s seitan bacon or maybe […]
[…] Custard, omelette, or quiche: When blended into a thin liquid and then baked or cooked on the stovetop, tofu will firm-up and become fluffy much like eggs. Mix in desired fillings before cooking, just as you would when making a non-vegan quiche, omelette, or custard. See this gorgeous quiche on Oh She Glows, or this fun omelette on Post Punk Kitchen. […]
[…] Custard, omelette, or quiche: When blended into a thin liquid and then baked or cooked on the stovetop, tofu will firm-up and become fluffy much like eggs. Mix in desired fillings before cooking, just as you would when making a non-vegan quiche, omelette, or custard. See this gorgeous quiche on Oh She Glows, or this fun omelette on Post Punk Kitchen. […]
[…] *This recipe was adapted from the Post-Punk Kitchen, Tofu Omelet Recipe.* […]
I loooove these omelettes! And I just got my hands on some black salt..looking forward to using it!! 😀
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Oh my gosh. I’ve just been thinking about how I want greek food. This looks perfect. tofu is so so good. Pinning!
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Omg I can’t wait to try this
[…] 5. Tofu omelette pancake If you love tofu then this recipe is perfectly for you. This desi version of pancake includes turmeric, black salt and chickpea flour. If you do not like tofu or it’s not available then you can try different filling options. Via [theppk.com] […]
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