The Original Tofu Omelets

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

Isa Chandra

The original vegan tofu omelet recipe from Vegan Brunch. Golden, eggy, and endlessly versatile. Make them for brunch, meal prep a batch for the week, or slice them up and throw them on ramen or carbonara.

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast, Brunch, Main Course

Cuisine American

Servings 4 omelets

Ingredients

  

1x2x3x

• 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.

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