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Vegan omelette recipe

Vegan omelette recipe

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  • Recipes
  • Dish type
  • Breakfast

This version uses silken tofu to make a vegan omelette that is smooth and easy to work with. This recipe makes four small omelettes.

Washington, United States

5 people made this

IngredientsMakes: 4 vegan omelettes

  • 350g silken tofu
  • 2 tablespoons unsweetened non-dairy milk
  • 2 tablespoons nutritional yeast
  • 2 tablespoons cornflour
  • 2 teaspoons tahini
  • 1 pinch turmeric
  • 1/2 teaspoon salt
  • oil for frying

MethodPrep:5min ›Cook:20min ›Ready in:25min

  1. Combine tofu, milk, yeast, cornflour, tahini, turmeric and salt. Blend well till smooth.
  2. Preheat a non-stick frying pan over medium high heat. Coat it with oil (not too much), and spoon 1/4 of the omelette mixture in the centre. Immediately reduce the heat to medium-low.
  3. Moving quickly, spread the omelette mixture with a spatula or spoon to the edges of the pan. Cover and cook for about 3 minutes, or until the edges are firm.
  4. Place desired filling in one half of the omelette and fold over. Continue to cook for another minute or so. The bottom should be nicely browned. Remove from pan and repeat with remaining omelette mixture.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

I couldn't make it stick together to make an omelette, but it makes a stunning scrambled "egg"!-07 Feb 2016

Vegan Omelette

There are very few things that make me as upset as when I find a vegetable in the back of my fridge that is totally beyond usable. I know I’m not alone since many of y’all try to reduce your food waste, too.

Today, I’m here to bring you a recipe that’s great for using those random vegetables: a vegan omelette!

I am very proud to be partnering with the California Avocado Commission on this vegan omelette recipe and a few future recipes. They are now in season, so to ensure you’re enjoying locally grown California Avocados, be sure to check for California on the label! (PS: here’s my recipe index filtered by recipes that feature avocados!)

Easy Vegan Omelette

This post may contain affiliate links. Please read our disclosure policy.

For a healthy plant-based breakfast, make this savory vegan omelette with chickpea flour. Store the dry ingredients in a jar for an instant "omelette" mix!

Thanks to this vegan omelette recipe, you can start your morning with a healthy, plant-based breakfast. It’s a delicious alternative to egg or tofu scramble, especially if you can’t eat soy or are transitioning into a vegan or vegetarian lifestyle.

The star of the show is chickpea flour, which is naturally gluten-free and high in protein and fiber.

When mixed with ingredients like non-dairy milk and nutritional yeast, the result is a wonderfully fluffy “omelette” that’s filling and nutritious. (It pairs perfectly with a vegan breakfast smoothie, by the way.)

First, you’ll need chickpea flour. It’s also known as garbanzo bean flour or gram flour.

You’ll also need non-dairy milk, vegan butter or oil, nutritional yeast, apple cider vinegar, baking powder, and spices such as salt, black pepper, turmeric, and onion powder. Turmeric is optional, but it’s great for adding color and flavor.

Out of non-dairy milk? You can use vegetable broth or water instead.

Anything goes for the veggie filling. For this particular recipe, we used onions, garlic, green bell pepper, kale, and chopped tomatoes. You can also use classic omelette fixings like vegan cheese, avocado, and ketchup.

In a large bowl, combine the chickpea flour, nutritional yeast, baking powder, and spices.

Whisk together. (Tip: Prepare a large batch of these dry ingredients and store in an air-tight container. When it’s time to make breakfast, mix 1/2 cup with 3/4 cup liquid to make two omelettes.)

Add the non-dairy milk and apple cider vinegar. Mix well and let sit for 10 minutes.

Over medium heat, warm 1 tablespoon oil or vegan butter in a medium skillet. Pour 1/2 of the batter and spread into a circle, about 6 inches wide.

Cook until the center is bubbly and the edges are slightly puffy, about 5 to 6 minutes. The surface should no longer be shiny.

Carefully flip over and cook for another 2 to 3 minutes.

Set aside on a plate. Repeat with the remaining batter, adding more oil or butter if needed.

Re-coat the skillet as necessary. Cook the onions and bell peppers until tender, about 5 to 7 minutes. Add the garlic and cook for another 30 seconds.

Add any greens and tomatoes and cook until the leaves wilt, about 3 minutes.

On one half of each omelette, add vegan cheese and cooked vegetables.

Serve with ketchup, vegan sour cream, salsa, or avocado.

As with traditional egg omelettes, vegan chickpea omelettes can be made with whatever vegetables you have on hand. Keep in mind that some veggies require more cooking time than others.

Regardless of the fillings you choose, you can be sure that it will be delicious.

Pressed for time? Instead of making a neatly stuffed omelette, cook the vegetables in a skillet then add the batter. Cook and flip as usual to create a pancake-style “egg” breakfast. Enjoy!

The most amazing eggless egg omelette recipe

I came up with this after a friend of mine gave me a pack of silken tofu and I had absolutely no idea what to do with it. After a bit of research and experimenting I came up with this recipe which got me totally excited because it's so delicious. Slightly crisp on the outside, soft on the inside and the filling veggie mix compliments the omelette very well. The protein content will make every athlete's heart leap for joy!

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INGREDIENT (1 large portion):

Eggless egg omelette ingredients:

  • 300g silken tofu
  • 1/4 cup gram flour (also called chickpea flour)
  • 1/4 cup plant based milk (best soy milk)
  • 1/2 tsp fine kala namak salt/also called indian black salt (you could also use normal salt but it won't taste as real)
  • 1/2 tsp garlic powder
  • 1/2 tsp turmeric
  • 1 tbsp nutritional yeast

Veggie filling ingredients:

  • 1 small courgette
  • 1 red or yellow pepper
  • Half a red onion finely chopped
    (I used a few multi-coloured mini peppers)
  • Salt, pepper and garlic to taste
  • 1 1/2 tsp tomato puree
  • Dash of lemon juice

Additional ingredients:

Make cooking easier with my ingredient converter: Click to open

Preheat your oven to 180C (360F).

Add all eggless egg omelette ingredients into a blender (no need to drain the water from the tofu) and blend until you get a smooth consistency. Make sure you either have fine kala namak salt or alternatively you can add it to the blender beforehand and blend so it becomes very fine (and it will mix much better). If you don't have a blender you could whisk it together as well until you have a very smooth consistency.

Add some oil to a medium sized pan (mine was 24cm in diameter which worked well) and use a kitchen towel to spread the oil evenly. Switch the heat to medium to high. Pour the omelette mixture into it and fry for about 5 minutes on one side.

When done put the whole pan with the omelette into your oven and bake for 20-25 minutes.

While this is baking prepare the veggie filling. Finely chop up an onion and pepper and cut up the courgette into cubes. Cook in a separate pan with a bit of oil and all other ingredients, season to taste with salt, pepper, lemon juice and the tomato puree. After it cooked for a while add a bit of water so it doesn't become too dry.

When the omelette is done take it out of the oven (watch out the handle is very hot - I know because I found out the hard way luckily I have good reflexes). Put the omelette on a plate, fill with the veggies, fold it over and add the rest of the veggies next to it. Serve with some bread. Enjoy!

The Best Vegan Omelette

I used to love eggs. I loved them every which way. Sunny side up, hard-boiled, scrambled, and my personal favorite…in an omelette. I mean, when you think about it, what’s not to love about omelettes? You get the tastiness of an egg, plus a bunch of delicious fillings stuffed inside its warm center. You can fill omelettes with any of your favorite veggies and vegan meats. They’re amazing.

I used to think I’d never enjoy an omelette again, but thanks to endless recipe testing and the high sulfur content in Kala Namak salt, I’m able to enjoy this eggy, yet egg-free meal whenever my little heart desires.

Pour yourself a mimosa and let’s get to cooking the best vegan omelette you’ve ever had!

We stuffed our vegan omelettes with my favorite veggies…mushrooms, spinach, and asparagus. Since tomatoes are in season, I also added some fresh picked cherry tomatoes on top of our vegan omelette to give it some freshness. I also made a super simple and tasty creamy chive sauce for our vegan omelettes, which really takes it to another level.

To give our vegan omelette that super eggy flavor, we added Kala Namak salt, or Black Sea Salt. You can find it at many health food stores and specialty Indian stores. If you aren’t able to find any in stores, you can purchse it on amazon. While this salt is a key ingredient, you can definitely omit it and replace it with sea salt. Your omelette will still be tasty af, just not eggy in flavor.

We hope you guys love this recipe for our vegan omelette as much as we do! If you give it a try, take a photo and share it on Instagram! Make sure to tag us @eat_figs_not_pigs and use the hashtag #EatFigsNotPigs so we can see all your recreations!

Vegan Spanish Omelette

This omelette is really fluffy and has the perfect eggy texture. It’s hard to believe that there are no eggs. Not only is it vegan, it’s also cholesterol-free and gluten-free.

I have been vegan for 6 years and one thing I used to enjoy was an omelette. This is the first time that I have tried making an omelette and I can say it’s the best I have ever had.

I have decided to make a Spanish Omelette with tomato, onion, courgette, garlic and potato. With this omelette mix, you could add any ingredients you like.

This is now my third egg replacement recipe using tofu. Check out my other recipes.

Vegan “Egg” Custard Tart

One day my partner said to me, “Do you know what I really miss? Egg custard”. It has been over 5 years since we last had one. He said, “Please veganise it for me”. My challenge was set and I can honestly say I’ve done it.

Vegan Egg Free Quiche

I love this quiche, it’s really easy to make and packed full of traditional flavours. The perfect recipe for a lazy Sunday or for a family gathering.

Vegan Egg-Free Omelet

Remove tofu from package - draining all liquid. Place block on stacked paper towels. Gently press down on it with additional paper towels to remove excess liquid. Cut tofu into 5 or 6 blender-friendly pieces.

Place all ingredients in a blender or food processor and pulse until smooth. Tilt container to see if batter will slowly flow. If not, add additional soy milk by the Tablespoon until the batter is pourable. (Note: A fluffier, non-flowing batter is good for making Mock Scrambled Eggs, but it will break apart as an omelet.)

Place an 8-inch non-stick frying pan over medium heat. Add about 1 Tablespoon of olive oil and swirl pan to coat (or spray generously with cooking spray).

Pour the "egg" batter into the pan. Spread the batter gently to completely coat the bottom.

This is a great time to prepare any omelet fillings (suggestions below).

Cover and cook omelet 6 to 8 minutes until the top appears dry. If the omelet doesn't move freely when shaking the pan, gently work a spatula underneath so it loosens from the pan.

Add toppings to the half of the omelet farthest away from the pan's handle.

To plate and flip, begin to slide the omelet onto a serving plate. When half of the omelet is on the plate, tilt the pan over so the omelet folds in half.

Let set 1 minute. Serve warm.

- Spinach (sauteed until just wilted) and vegan cheese
- Sauteed onion and bell pepper
- Avocado and vegan cream cheese
- Any vegan breakfast meat substitute - cooked and crumbed

Who says "you can't make an omelet without breaking an egg?" This egg-free tofu omelet has a smooth texture similar to slowly scrambled eggs while managing to retain an omelet shape perfect for your favorite fillings.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

From sarahmarg

Rating (out of 5):

I'm making these at the moment and they're turning out great! I'm using the batter to make 'fried eggs' for vegan breakfast sandwiches. Definitely more tasty than just slicing the tofu and cooking it as a patty. I used whole wheat flour and added a tbsp of nutritional yeast. Next time I'll try adding kala namak (black salt) to make them even more eggy. This is my new go-to recipe!

Comment submitted: 9/11/2019 (#20852)

From Monkeeshrines

Rating (out of 5):

This is a really good recipe! I wondered if there was a vegan alternative to an omelet for quite a while, and yours seems to do quite a good job as-is. I think I may have skimped on the milk (I used almond milk 'cause that's what I have) and it came out tasty but gooey it kind of refused to set even after about 15 minutes in the pan. I think the batter needs to be more like a crepe batter than a pancake batter. After reading the comments, I think I will try adding some nutritional yeast - it was a thought I had, but I wanted to try it as it was first. Thank you for the awesome recipe, and I will most definitely make this one again!

Comment submitted: 12/22/2016 (#20153)

From healthymama

Rating (out of 5):

Made this for my family this morning. Love it! I changed the soy milk to unsweetened almond milk and changed the cornstarch to arrowroot powder. I used extra firm regular tofu (16oz.) and doubled the dry ingredients and the milk. I also added a heaping tablespoon of nutritional yeast and some garlic and onion powder. It takes longer to cook than eggs but it is definitely worth it! Oh, and I did not use the cayenne pepper.

Comment submitted: 10/21/2016 (#20086)

From VegiGirl

Rating (out of 5):

Looks fantastic, so trying this tonight. Many thanks for the recipe.

Comment submitted: 10/13/2016 (#20076)

I tried making this but it was somewhat mushy. This is my first time making any sort of vegan egg alternative. Taste was alright though. How do I make it closer to the consistency of an egg. I may have used too much milk. Suggestions anyone?

Comment submitted: 6/13/2016 (#19972)

From Mango

Rating (out of 5):

Looks like real egg. I'm a new vegan. :)

Comment submitted: 6/9/2016 (#19966)

From Hare

Rating (out of 5):

Very tasty. This is the best Vegan Omelet Recipe I have ever tried. I have made it for my non-vegan family member visitor. I used a touch of (black) pink salt but did not add Nutritional Yeast. They all liked it and accepted it as Omelet! Thank you for posting it.

Comment submitted: 5/11/2016 (#19923)

From P.B.

Rating (out of 5):

Definitely needs nutritional yeast and a pinch of Himalayan salt.

Comment submitted: 3/1/2016 (#19813)

So much tastier with nutritional yeast in mix.

Comment submitted: 11/22/2015 (#19664)

From Orion

Rating (out of 5):

Best vegan omelet recipe I've found. This rocks!

Comment submitted: 11/4/2015 (#19623)

From Tanabata

Rating (out of 5):

Love this recipe. Perfect :)

Comment submitted: 5/7/2015 (#19404)

From Rama

Rating (out of 5):

This is the best vegetarian fake egg recipe that I have ever tried so far! I tried this recipe a few times. the best result was when I replaced the soy milk with organic 2% milk. I have always used black salt for salt (or Kala Namak - a pink salt sold at Indian stores). They call it black salt but it is actually pink. I also shaped it in to small circles (like mini burgers and fried them in heated sunflower oil). Thank you very much.

Comment submitted: 4/20/2015 (#19377)

From Jonesey

Rating (out of 5):

Delicious! I added nutritional yeast to the batter which made it perfect tasting! It did stick but next time I''ll have to use a truly non-stick pan with oil.

Comment submitted: 4/13/2015 (#19361)

I had high hopes for this omelette, but. it was just not very good. I prepared it exactly according to the recipe, and I am an experienced cook. Sadly, I would not make this again. :(

Vegan Taiwanese Scallion Omelette

Earlier in the week this vegan Taiwanese scallion omelette appeared in our post for homemade Mantou (Taiwanese Steamed Buns). While the recipe for the Mantou will be available in our July 31st newsletter, this scallion omelette recipe is available today. Scallions and egg sometimes seem ever-present throughout Taiwanese cuisine and the two are often combined to form an omelette used as a filling for various breads. When it’s added to the inside of a Taiwanese pancake it’s known as Dan Bing, an ubiquitous dish across Taiwan.

We often use the vegan scallion omelette as a filling for our homemade Mantou to make a hearty and savory breakfast. We’ve veganized our scallion omelette using tofu and chickpea flour (besan) in place of egg. It’s really quite a simple recipe, but to make it even easier I have included step by step photos to walk you through it. When your omelette is finished, be sure to garnish it with a pinch of white pepper for a distinctive Taiwanese flavor!

A few notes regarding the ingredients used in this recipe.

The kala namak (Indian black salt) is used to provide an added sulphuric egg-like flavor to the omelette. Kala namak is available at Indian markets and a number of online retailers including

The arrowroot starch will be dissolved in water and serve as a thickener and binding agent for the omelette. Arrowroot starch, sometimes referred to as arrowroot powder or arrowroot flour, is available at most natural food stores and Asian markets. There are a few different widely available brands, including Bob’s Red Mill. Some Asian brands of arrowroot starch, while cheaper, are occasionally sold in chunks that require grinding with a spice grinder or mortar and pestle.

What Makes Eggless Omelette Taste Like Eggs?

If I’d need to choose the key ingredients in this recipe, first will be tofu and next is black salt. Tofu is just perfect for this type of recipe because it helps create that pancake-like batter that we need for this omelette. A lot of my friends fell in love with tofu when they switched to a plant-based diet, and it’s quite a versatile ingredient because it has a pretty mild taste and will soak up the flavours you add to it. I used tofu when I was creating my recipe for Vegetarian Spaghetti Bolognese and it was an absolute hit!

Let’s get back to the other star in the Eggless Omelette recipe – which is black salt. This one is quite interesting and I use it only on special occasions like this one. Lol! Jokes aside, it’s indeed a type of salt that you will use only with certain types of recipes because it has a very potent smell. I don’t know if it’s only me, but for me, salt brings about the smell of sea. Black salt, however, smells like eggs! It’s very rich in sulfur, which gives the salt its peculiar smell, but that is exactly why black salt is great for this recipe.

Besides these two ingredients, I also used turmeric for the bright yellow colour, some savoury yeast and shallots for flavour, and plant milk to bind everything together. The full recipe is right below!

Spanish Omelette (Vegan + GF)

Chickpea flour is magic stuff.

If you’ve not used chickpea flour (also called “besan”, “garbanzo” or “gram” flour) it’s just ground dried chickpeas and don’t worry – it’s easy to get hold of. Most supermarkets will stock it but you will certainly find it in Asian supermarkets or health food shops.

It’s dense texture makes it the most amazing egg substitute and I’ve used it to make quiches, crepes, “egg” fried rice, french toast and socca, all with delicious results.

When it comes to the flavour, it’s fairly plain but picks up other flavourings well. For a real “eggy” taste, a pinch of black salt really helps create that traditional flavour.

I’ve been wanting to try a vegan spanish omelette recipe for a while now and it wasn’t until I had some leftover new potatoes from my previous recipe, that I had an excuse to do it.

The chickpea flour did not disappoint and created the most moreish flavour and texture in this omelette.

What I really love about this recipe is that it can be eaten hot or cold. Perfect for packed lunches, picnics or on the go snacks. Plus, it’s very filling, naturally gluten-free, high in protein and low calorie.


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  3. Quintrell

    What nice phrase

  4. Gatilar

    If I were you, I would not do this.

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