Learn how to make the best Vegan Omelette without chickpea flour or expensive egg replacers! Thick and fluffy with mouthwatering eggy flavors, it’s a winning high-protein breakfast recipe.
Are you hungry for more vegan “egg” recipes? Then you should try my Fried Vegan Eggs, JUST Egg Quiche, Vegan Breakfast Casserole, and Potato Leek Vegan Frittata as well!
Who says you need eggs to make an omelette? Not me!
This eggless Vegan Omelette Recipe swaps real eggs and expensive egg replacers for an eggy-tasting silken tofu and rice flour batter. In just 10 minutes, it cooks into a fluffy, creamy, and high-protein omelette! The best part is that it tastes a whole lot like eggs and can be stuffed with all of the veggies and vegan cheese you want.
Why you’ll love this eggless tofu omelette
- No egg replacers needed – Push the chickpea flour aside and save the JUST Egg for my JUST Egg Omelette. This vegan omelette recipe uses a seasoned tofu-based batter instead of classic egg replacers. It cooks up just like a thick and fluffy egg omelette!
- An easy high-protein vegan breakfast – Silken tofu packs each of these vegan omelettes with approximately 16 grams of protein to help you stay full and start your day right.
- Make the omelette your own! The best part about this vegan egg omelette is filling it with all of the veggies, vegan meats, and dairy-free cheeses you want!
How to make a vegan omelette with tofu
Find the complete printable recipe with measurements below in the recipe card.
Add the tofu, seasonings, brown rice flour, milk, and black salt to a blender. Blend the tofu mixture until it’s smooth and about the same consistency as pancake batter. Set aside.
If you’re filling the omelette with sautéed vegetables, cook them in a small pan with some olive oil, then set aside. Have your vegan cheese ready as well.
Heat the oil in a non-stick skillet over medium-high heat. Once hot, pour half of the omelette batter into the center and swirl the pan until the batter is in an even circle.
If the batter doesn’t move around in the pan, spread it out with a spatula, just like you would with pancake batter. It should be spread into a 1/4 to 1/2-inch-thick layer for the best results.
Cover the pan with a lid. Cook the omelette until the edges are set and the top no longer looks wet.
If the omelette isn’t cooked all the way through or looks liquidy, carefully flip it over and cook the other side for another 1 to 2 minutes.
Add the sautéed vegetables and cheese to one half of the omelette and fold the other side over to cover the fillings. Cover the pan and cook until the cheese melts.
Carefully transfer the omelette to a plate and serve it with your favorite toppings and side dishes. Enjoy!
Frequently asked questions
There are so many fun vegan omelette fillings to choose from! I like to keep mine classic with a mix of cooked onions, mushrooms, spinach, and dairy-free shredded cheddar cheese. You could also add shallots, tofu bacon, bell peppers, vegan ham, avocado, jalapenos, kale, tempeh bacon, vegan breakfast sausage, black beans, vegan mozzarella shreds, fresh chives, and anything else you like.
I can’t think of anything better for breakfast than a fluffy eggless omelette with fresh toppings. If you want to go all out, top your omelette with avocado chunks, tomato slices, chopped cilantro or parsley, hot sauce, fresh chives, salsa, Nut Free Cheese Sauce, or even Vegan Queso.
Serve it with a side of Avocado Toast, Vegan French Toast, and Tofu Bacon for a breakfast or brunch to remember!
There really isn’t a great replacement for rice flour (brown or white). Unlike chickpea flour and all-purpose flour, rice flour’s light consistency helps it seamlessly blend into the batter to thicken and bind the omelette. Its mild flavor is undetectable, too! If you don’t have rice flour on hand, you can make it yourself by blending grains of rice in a spice grinder or blender.
If rice flour isn’t an option for you, you can try using all-purpose flour or chickpea flour as a replacement. I haven’t tried making this with anything other than rice flour, though, and cannot say if a substitute will work or not.
Yes, but add 1/4 to 1/2 cup of water to the blender with the rest of the omelette ingredients. This way, the consistency of the batter will be just right.
If the batter is thinner than regular pancake batter, then there’s a chance too much excess liquid was added. This usually happens when the omelette is made with tofu packed in water, which adds more water to the batter. For this reason, I highly recommend using Mori-Nu silken firm tofu in vacuum-sealed packages.
To prevent the omelette batter from sticking, cook it in a good non-stick pan with 2 to 3 tablespoons of olive oil. Wait until the oil is shimmering and hot before pouring in the batter, then let it cook until it looks almost completely set on top. Lastly, grab your widest spatula so you can get under the omelette without ripping it!
Vegan Omelette
Ingredients
- 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
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
- avocado slices, tomato slices, hot sauce, salsa, fresh herbs like cilantro/parsley
- Vegan Nacho Cheese Sauce
- Nut Free Vegan Cheese Sauce
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
- 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. 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.
It cooked up well in the non-stick pan. The appearance is perfect. The texture is almost perfect. To me, even with a filling of onion, spinach, and mushrooms, it was very underflavored. But that’s just me. We like things a bit more picante. My husband–not a vegan–put salsa on it, and he liked it a lot. Next time–and there will be a next time–I’m going to increase the salt and add more seasonings. Very good recipe. Thanks.
This recipe is a winner for me! Delicious, creamy just perfect. I used normal tofu and added half cup of soy milk, and more black salt to get that eggs flavour. Thank you Nora for great recipe!
You are welcome, Wioletta! I’m thrilled you loved the omelette recipe! Thanks for your awesome review and feedback!
I don’t know why sometimes this recipe (and other similar ones) sometimes seem more like omelettes and sometimes seem more like eggy crepes but it’s delicious either way. I enjoyed savoury crepes in france. The amount of liquid matters more than in regular pancakes and I find I need just a tiny bit more than 2 tbsp or it isn’t pourable.
I have never had an omelette before in my life but I made this for my egg loving turkish partner. The batter was thick but worked incredibly well with plenty of oil in a hot cast iron pan. This is a winnee. Thank you for meeting his egg cravings!!🙌
Hi I haven’t made this yet but just recently bought a waffle maker & wondered if I could use it in that?
Hi Lin. This recipe hasn’t been tested in a waffle maker but it might be worth a try. Just grease the waffle maker really well so the omelette doesn’t stick.
I never comment on recipes but I must say this is so good!! I just made it, and it’s yummy and fluffy! I substituted for chickpea flour because I didn’t have brown rice flour and it works well. Thank you for this delicious recipe!.
You are welcome, Fiorella! Thank you for taking time to share your wonderful feedback! I’m thrilled you loved the omelette!
Why use nutritional yeast so much in your recipes. I have never used it and would like to follow more of your recipes. What does it do for meals/ me?
You can always leave it out, but it adds a delicious cheesy/umami flavor sometimes that would be missed.
The first few times I made the omelette, it was great and I could flip it in the pan. Then I made the batter again and it was sticking terribly. I even tried extra oil, but that did not help. Is there a particular ingredient that makes it less likely to stick to the pan? Maybe I forgot to add it this time?
Hi Allison. How annoying that you are suddenly having this issue. 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. I hope this helps.
This receipe was absolutely perfect. Thank you Nora.
Use cooking spray , spread evenly, slow cook with a lid on top.
1st time was perfect for me .
I am a very practiced cook ..this recipe did not turn out. It just wouldn’t cook through. I ended up scrambling it and it still never really cooked through. The taste was great but the texture was awful.
Sorry to hear that MaryEllen!
i used firm tofu ,I didnt have silken, I increased the soy milk to about 1/3 cup maybe more. i just added more liquid until the omelette was smooth and creamy. turned out good,enjoyed the taste. Thanks again for easy recioe
Hi Kaye. You are very welcome! I’m glad that you enjoyed the omelette! Thank you for your wonderful feedback and review!
Fantastic receipe…added red chili powder to turn on the heat and in the sauté mix, added one minced Thai chili pepper and two thinly cut garlic pieces. Thank you for the inspiration!
You are welcome! I’m so glad you enjoyed the omelette! Thank you for sharing your wonderful feedback and ideas!
Wasn’t a lot of flavour and wasn’t a fan of the texture either, wouldn’t make again sadly.
Sorry this one wasn’t a winner for you! Maybe try my JUST Egg Omelette.
I have been a big batch of this every Sunday for omelets all week long. 1 omelet is about 1/2 cup of batter for me. It turns out perfect every time. Thank you for another amazing recipe, Nora!
I didn’t have brown rice flour so I looked up a substitute and used oat flour and it came out super thick which made it very difficult to pour into the pan to get the shape. Is brown rice flour the only flour that can be used?
Hi Jade. Rice flour (white or brown) really works best for this recipe. Though I have not tested this recipe with regular white flour, or chickpea flour, they may work. Others have had success using all purpose flour. Let me know how it goes for you if you experiment with different flours!
Hello Nora I am been enjoying every recipe that you load in your page ! I love every recipe .I am vegan almost for 30 years and it’s amazing how to cook vegan meals.
Thank you so much!!
Can you substitute wheat flour or garbanzo bean flour for the brown rice flour?
I don’t think so, maybe chickpea flour but I haven’t tried it. Rice flour is so neutral and is perfect for the texture.
Hi!. Can this be made in food processor? It’s easier to get all the food from my processor rather than working around the blade of my Vitamix.
Yes, it should work fine in a food processor.