No one will believe there are no eggs in this vegan omelette! Fluffy, so flavorful, and made in just 10 minutes. Gluten free!
If you are vegan or trying to eat less animal foods and you miss egg-type meals, then you’ve come to the right place! Learn how to make the BEST Vegan Omelette ever, that actually tastes a whole lot like eggs.
I dare say that no one would guess this omelette is totally egg free. It’s fluffy, eggy, filling and high in protein.
How to make a vegan omelette, step by step:
To a blender, add a (12.3 oz) container of silken tofu, (3 tbs) nutritional yeast, (1 tbs) cornstarch, (4 tbs) brown rice flour, (2 tbs) non-dairy unsweetened milk, (1/2 tsp) paprika, (1/4 tsp) onion powder, (1/4 tsp) turmeric and (1/2 tsp) black salt OR regular salt.
Blend until smooth, scraping down the sides as needed. Set this mixture aside.
In a medium pan, saute any vegetables you want as your omelette filling. I used onions, mushrooms and spinach. Cook until soft, then set aside.
If you want to use the same pan for your omelette, simply place the cooked vegetables on a plate and keep nearby.
Either add a few tablespoons of olive oil to a pan or spray with oil, and turn the heat to medium-high. Once hot, pour half of the omelette batter into the pan, spreading it with a spatula to try to make a circle that is about 1/4-1/2 inch thick.
If it’s too thick, it will have trouble cooking all the way through. But don’t worry, if for some reason yours is thicker, you can always carefully flip it over and cook both sides before adding the fillings.
Cover the pan and let it cook for 3-4 minutes, until it looks somewhat dry on top, not liquidy. It will also be golden on the edges and on the other side.
If yours is having trouble cooking through or it was thick, carefully flip the omelette over and cook the other side for 1-2 minutes. Flip it back over.
Add fillings to one side of the omelette. I used the vegetables and daiya cheddar shreds.
Fold one half of the omelette onto the side with the fillings. Cover the pan and cook for another 1-2 minutes, until the cheese has melted. Serve and enjoy!
Vegan Omelette Topping Ideas
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Tips for the best vegan omelette
- Black Salt (Kala Namak): This is the secret to making your vegan omelette taste a whole lot like a real egg omelette. It gives foods an “eggy” flavor so it’s perfect for trying to mimic egg dishes. I have to be honest, I personally don’t care for it so I use regular salt, but I made an omelette with black salt for my kids and husband and they all loved it!
- Cooking the omelette long enough: Make sure you spread the omelette filling thin enough (about 1/4-1/2 inch thick) using a spatula, and also let it cook long enough so even the top side looks fairly dry and not liquidy anymore. You want to avoid a mushy, uncooked middle, so if your omelette is having trouble getting cooked, simply flip it over very carefully and cook the other side for a minute or two. Flip it back over and add your fillings.
- What kind of tofu? For best results, use Mori-Nu silken firm tofu. I tested it with regular firm tofu (the kind packed in water) and it worked but I had to add a lot more liquid. If you use regular firm tofu, add 1/4-1/2 cup of water to get the consistency thin enough, like a pancake batter. If the mixture is too thick it won’t cook well.
Want more Vegan “Egg” recipes?
- 12.3 ounces silken firm tofu*
- 3 tablespoons nutritional yeast
- 1 tablespoon cornstarch
- 4 tablespoons brown rice flour
- 2 tablespoons unsweetened non-dairy milk I used almond milk
- 1/2 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon turmeric
- 1/2 teaspoon black salt (kala namak) OR regular salt*
- 2-3 tablespoons olive oil
- non-dairy cheese shreds (I used daiya cheddar)
- Stretchy Vegan Mozzarella
- sautéed vegetables, such as mushrooms, spinach, kale, broccoli, onions, tomatoes or zucchini
- Drain any liquid from the tofu package. Add the tofu, nutritional yeast, cornstarch, brown rice flour, unsweetened non-dairy milk, paprika, onion powder, turmeric and black salt (or regular salt) to a blender. Blend until smooth, scraping down the sides as needed. Set aside.
- If you want to use sautéed vegetables as your filling, cook them now in a small pan with a little olive oil until soft, then set aside. You can even use the same pan you will make your omelette in, just place the cooked vegetables on a plate and keep them close by. Have any vegan cheese you will use nearby as well.
- Make the Omelette: Add a few tablespoons of olive oil to a medium non-stick pan (or spray with oil) and turn to medium-high heat. Once hot, pour half of the omelette batter into the center of the pan, trying to make a circle. You can use a spatula to encourage it to spread, sort of like a pancake. You don't want it to be too thick, about 1/4-1/2 of an inch thick is perfect.
- Cover and cook for 3-4 minutes, or until the top looks somewhat dry and set, no longer liquidy. At this point, if for some reason it was thicker than you thought or it's not cooked all the way through, you can carefully flip the omelette over and cook the other side for 1-2 minutes.
- Add any fillings you want (I used cooked onions, mushrooms, spinach and daiya cheddar shreds) to one half of the omelette, then fold one side over to cover the fillings. Cover and cook for another 1-2 minutes, until the cheese has melted.
- With a spatula, carefully transfer the omelette to a plate and serve with any additional toppings desired. Repeat with the rest of the batter and toppings. The recipe makes 2 omelettes. Enjoy!
- Silken firm tofu, such as Mori-Nu brand in the vaccum sealed packages, is the best option here. I did try it with regular firm tofu that comes in water, and it worked okay but I had to add more liquid because the mixture was so thick. If you have to use firm tofu, add 1/4-1/2 cup of water until it is pourable and not too thick.
- Black salt, also known as Kala Namak, gives foods an "eggy" flavor. I don't personally like it because it makes things taste a little too real and egg-like for me, but some people love it and it's the secret to making this omelette taste very much like eggs! You can simply use regular salt instead if you want.
- Nutrition facts do not include any fillings or toppings, just the omelette itself.
- This recipe can be easily doubled or even tripled to make more omelettes.
- Leftover vegan omelettes will keep in the refrigerator for 1-2 days. I do not recommend freezing.