No one will believe there are no eggs in this vegan omelette! Fluffy, so flavorful, and made in just 10 minutes. Gluten free!

close up of vegan omelette with veggies and cheese inside

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.

tofu and other spices in a blender before blending

Blend until smooth, scraping down the sides as needed. Set this mixture aside.

blended tofu mixture for vegan omelette, in a blender

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.

spinach and mushrooms and onions in a black pan being cooked

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.

plain vegan omelette cooking in a white pan

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.

omelette on pan with veggies on it, not flipped over yet

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!

Consider serving with a side of Tofu Bacon, Avocado Toast or even Vegan French Toast!

Vegan Omelette Topping Ideas

Serve your yummy omelette with avocado slices, tomato slices, chopped cilantro or parsley, hot sauce, salsa, Vegan Nacho Cheese Sauce, Nut Free Cheese Sauce or even Vegan Queso.

omelette in white pan just flipped and stuffed with veggies

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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.

looking down on a vegan omelette on a white plate with cilantro all over it

Want more Vegan “Egg” recipes?

square image of close up vegan omelette
4.66 stars (20 ratings)

Vegan Omelette

No one will believe there are no eggs in this vegan omelette! Fluffy, so flavorful, and made in just 10 minutes. Gluten free!
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 2 omelettes

Ingredients 
 

Optional fillings

  • non-dairy cheese shreds (I used daiya cheddar)
  • Stretchy Vegan Mozzarella
  • sautéed vegetables, such as mushrooms, spinach, kale, broccoli, onions, tomatoes or zucchini

Optional toppings

Instructions 

  • 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!

Notes

  1. 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.
  2. 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.
  3. Nutrition facts do not include any fillings or toppings, just the omelette itself.
  4. This recipe can be easily doubled or even tripled to make more omelettes. 
  5. Leftover vegan omelettes will keep in the refrigerator for 1-2 days. I do not recommend freezing.

Nutrition

Serving: 1serving | Calories: 281kcal | Carbohydrates: 29g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Sodium: 612mg | Potassium: 597mg | Fiber: 4g | Sugar: 3g | Vitamin A: 246IU | Calcium: 72mg | Iron: 3mg
Course: Breakfast
Cuisine: American, French
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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Comments

  1. Fabulous!!!!    Just made this today with sautéed kale from my garden and some Violife feta!!!!   Magnificent!!!

    1. I have not tested this recipe with regular white flour, so am not sure. Others have had success using all purpose flour. Let me know how it goes for you!

    1. I don’t think the texture would be quite right, but you could try it. I’m afraid it will turn out a bit gummy or slimy using oat flour. Rice flour really works best here.

  2. Wow so good! I think technically it might have been pretty soft, BUT i like my omelette runny and I put it on my kimchi fried rice and it was perfect and delicious and just what I hoped for! I used chickpea flour and a little soy sauce since I was making it for omurice. Thank you for posting the recipe!!! It was delicious!! 

    1. Hi Elizabeth. I’m glad you found the recipe delicious! Thank you for sharing your wonderful review!

    1. Glad you enjoyed it. The amount of liquid you need will be affected by what kind of tofu you use, and how much water was in the tofu to start with. So yes, feel free to add a little more until it’s pourable, but not too liquidy, if that makes sense. Thanks!

  3. This was amazing and reminded me exactly of an egg omelet! I am vegan and was craving one and this was definitely satisfying! Will definitely make it again! Also, I used all-purpose flour, and turned out amazing!

  4. This omelette was really good! I’m wondering if recipe would work as a scrambled eggs as well. 

  5. Just made this for breakfast. I used soft-ish firm tofu since it was recently expired and I didn’t want to waste it. I did add extra water. I also simplified making the omelette by putting it in one big pan and splitting it between my husband and I. At first, I thought it was too thick but it really did firm up nicely after following your directions. I took a flat spatula and ran it under the omelette to unstick certain parts before adding the pre-cooked veggies and it folded over beautifully. It was really yummy. We thought it was the most convincing thing we have had to real eggs yet. Thanks so much! The package of tofu I used was slightly bigger than the one the recipe required so I just sort of adjusted the rest of the ingredients slightly to accommodate. I think I have enough extra batter to make another omelette for us both tomorrow.

  6. Fun omelette substitute! I made one batch of batter and made the omelette twice now. I too have been getting really soft mix that sticks to the pan. Today’s came out a bit closer. Can’t wait to keep trying my hand at this one! Super delicious even if it turns into a scramble ? In case anyone else thinks to use it, I did mine with Bob’s Red Mill 1:1 GF flour and think it is fine. I think I’ll just try adding a little more next time to see if it thickens a bit more to actually fold! 

  7. Man I just tried this and failed horribly. I think my pan was too small so it wasn’t able to stretch thin. Is there a size pan you recommend cooking in? Thanks for all the awesome recipes all the time!

    1. Bummer! Yes, it needs to be able to get thin enough to cook right. I would suggest at least an 8 or 10 inch pan. Thank you! I’m so happy you enjoy the recipes!

  8. Mine kept sticking to my pan and i have really good cephalon pans. I turned this into soft scramble eggs and was still good. What kind of pan do you use? Or what’s the trick?

    1. I use a non-stick pan I have, and I do use oil as well. The most important part is a good pan, oil, and letting it cook for 3-4 minutes until it looks almost set on top before you try to flip it. And use a really good spatula that is big enough to get under it. It’s possible that your “batter” was too thin as well, which will make it more likely to fall apart. It should be pourable but not watery, similar to pancake batter.

  9. Used regular flour and it came out like mush. Will have to try with brown rice flour. Any other tips for improving the result?

    1. Oh no! If it came out like mush, I would recommend adding more flour, until it’s like pancake consistency. Too thin, and it will be quite mushy. For best results, follow the recipe exactly, including using silken tofu, cornstarch and brown rice flour. Don’t leave anything out (I’m not sure you did, but just in case!).

  10. what other flours beside brown rice could i use?
    also i have poor vision and the pale gray font on your website so difficult to see.
    wish you could change it

    1. You could use regular white flour, I haven’t tested it with anything else but others might work. Thank you for your feedback! I don’t have very much grey but I will look into changing it.

  11. I’m not vegan, but I’ve developed an egg allergy. I’m very new to vegan cooking. From the little bit of reading I’ve done, it looks like nutritional yeast is mostly a flavoring agent. Since I’ll be using cheese, would I be able to skip this and still have the texture work out?

  12. These are the best ginger molasses cookies I have ever baked and/or eaten! I can’t stop eating them! I’m going to make them for a bake sale soon. Thanks for the great recipe!

  13. Turned out well. Next time I would use a little bit more black salt for a bit more egginess. We used ground rice flour not brown and this worked fine but next time as we’re not gluten free we might use strong white flour to give it a bit more texture. Really liked this recipe though thanks it was yummy.

  14. Just made this for dinner with the hubby.
    Undoubtedly it’s the best vegan omelette /frittata I’ve ever eaten. We licked the plates when done… Thank you so much for this wonderful recipe!

  15. I was so curious about this recipe that I had to make it right away. I’m so glad I did, because it is so good!! I can’t believe how much it tastes like an omelette! I’m super impressed. Thanks for another winner!!

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