I’m not a big breakfast eater. In fact, ordinarily I skip breakfast and don’t even miss it. But I’ve been trying to change my ways since finding out that people who eat breakfast are less likely to be overweight than people who skip it. In addition to speeding up your metabolism, eating breakfast has also been shown to improve your memory, and as someone whose metabolism has been sluggish longer than I can remember, I’ve decided that I need to become a breakfast person.
The trouble is, whenever I eat the normal breakfast foods, I’m immediately hungry for more. If I eat oatmeal, cereal, potatoes, or even fruit first thing in the morning, I’m ready to eat lunch by 10:00. And again at 12:00!
Eating something rich in protein doesn’t seem to have the same effect, so I’ve been trying to eat breakfasts that balance carbs with protein. Often these breakfasts lean toward the untraditional: edamame, chickpeas, even leftover chili or lentil soup. But this morning I had a craving for an omelette, a vegan omelette, and boy am I glad I did. It turned out to be one of the most delicious–and most filling–breakfasts I’ve had in a long time.
If you’re a fan of my Mini Crustless Quiches, you’ll love this recipe because I based it on that one. But unlike the quiches, this omelette takes literally minutes to prepare, if you already have a filling made. Fillings can be as simple as beans and salsa or as elaborate as veggeroni, pizza sauce, and soy cheese. You will be amazed at how the outside sets up while the inside is flavorful and moist.
Vegan Omelette for One
Ingredients
- 6 ounces Mori-nu lite silken tofu (or organic firm silken tofu) (1/2 package)
- 1 tablespoon soymilk
- 1 tablespoon nutritional yeast
- 1 tablespoon potato starch or cornstarch
- 1 teaspoon tahini (optional)
- 1/8 teaspoon onion powder
- 1/8 teaspoon turmeric
- 1/4-1/2 teaspoon salt , or to taste
- 1 pinch chipotle pepper or smoked paprika (optional)
- 1 pinch kala namak (black salt), optional (adds an eggy taste; look for it in Indian grocery stores)
Also needed:
- Omelette filling of choice (have filling warm or at room temperature)
Instructions
- Blend together all ingredients until smooth. (I use a Magic Bullet blender, but you may use any small blender or hand blender. To use a larger blender, you may have to make a double batch.)
- Spray or wipe a large non-stick skillet lightly with oil and heat on medium-high until very hot. Pour the batter into the center of the skillet in a circular pattern about 6-8 inches across, and use a spoon or spatula to smooth over the top. Place your filling ingredients over the batter, and reduce the heat to medium-low.
- Cover and cook for about 3-5 minutes, checking often to see if it’s done. When the edges have dried out and the middle is no longer liquidy, lift a small section with a spatula and check to see that the omelette is set. It will be golden in color and browned in spots. When it’s ready, loosen the omelette by sliding the spatula under it from each direction, and then fold one side over the other.
- Cook for about one more minute. Carefully lift or slide it onto a plate and serve hot.
Notes
Nutritional info is approximate.
Tofu Omelet with Spinach and Mushrooms
I wanted to include vegetables in my breakfast, so I filled my omelette with fresh spinach and mushrooms that I had sautéed beforehand and topped it with a little of the chipotle remoulade leftover from Monday’s black-eyed pea cakes. Mmmmm. It was out of this world!
Since I first posted this recipe, I’ve made omelets with kale (pictured at top), broccoli, asparagus, and red peppers and onions. As they say, it’s all good.
Please Pin and share!
Ivy
Susan, is the batter supposed to have a thick, hummus-like consistency? Mine did. Could/should I use more soymilk? I blended it with a hand blender.
SusanV
Ivy, the batter isn't supposed to be that thick, so maybe your tofu was drier than mine. I think adding more soymilk is a good idea. Or, if you have a regular blender, you could try using that and see if it makes a difference in the thickness.
Did you cook it yet? If so, how did it come out.
Ivy
Hi, Susan. I used the Mori-Nu silken lite. Maybe if I blended it in the Vita-Mix it would be soupier. I did already "cook" it if you could call it that lol. It kind of sat there in the middle of the pan and when I tried to flatten it out it got stuck to the spatula. I made it for my mom. She ate it. I made it last year when she was visiting and it came out better. I had a plain old blender then. Well, if anything can make it soupy, the Vita-Mix can. I'll try that with the other half this week and will let you know if it's better. And will add more soy milk if I need to before cooking. 🙂
SusanV
I often use black salt in this recipe. It's readily available at any Indian grocery store, without any shipping charges.
Anonymous
Great recipe! I highly recommend the addition of black salt for those who really want the taste & smell of real eggs. (so real it's scary). You won't regret it!
Kelly
This was awesome,thank you for sharing!!! I added artichokes
Angela
Wow! This is so amazing with Daiya cheddar cheese–it's a perfect cheese omelette! I had a 'vegan omelette showdown' between this recipe and the one from the Vegan Brunch cookbook. This was far and away the winner in terms of texture, color, and flavor.
A couple of recipe notes:
My supermarket only carries firm (non-silken) tofu, so I used that and it worked great.
I refrigerated some leftover batter and made it the next day and it was fine after adding some water to thin the batter (it seemed to thicken as it cooled).
In terms of being difficult to spread, after ruining my first one, I actually added a good amount of water to the batter so that it was thinner and would spread more easily in the pan. It worked great, which makes me think this is a wonderfully forgiving recipe that's hard to fail at!
It also makes incredible 'egg mcmuffin'-style sandwiches with daiya cheese and vegan canadian bacon.
Thanks for your genius, Susan!
ti
Ohhh! Good idea about making small rounds and making a quick breakfast sandwich! I will make the batter the night before and have a weekday, quick option for brekkie!
SusanV
Sellena, tahini is sesame seed butter, an ingredient in hummus, and it provides flavor in this recipe. You can leave it out but I do not recommend making this with non-silken tofu because the density and texture will be too heavy, and I'm afraid you'll wind up with scrambled tofu rather than an omelet.
Anonymous
I just tried this, and ended up with scrambled mess. It still tasted good, and hopefully I can do better next time. I have a very non stick pan, and used plenty of oil. Perhaps the heat was too high. But I suggest to anyone hoping to surprise their partner with an omelette, this will take some practice.
Archikins
I tried this today and was happy with the outcome although i had some trouble spreading out the batter on the skillet – so i ended up making 2 small ones instead of 1 large one.
I used Daiya vegan cheese for filling in addition to the sauted mushrooms. Worked out really well!
Thanks Susan! I am surprised that none of the vegan companies have come out with a ready to use vegan omelette mix! There's one in the UK called egg free omelette mix by AllergyCare but that seems to use whey – so don't think it is vegan.
Mary from Cookware Help
It's such a long time since I made an omelette. It's something my mom made all the time when I lived at home but I forgot all about that until I spotted this. I will definately be trying it maybe at the weekend when I dont have to rush getting the kids to school
vesti srbija
I look forward to trying this!Many thanks!!!
Janine
I am gradually working at adhering to a vegan diet, while also not eating sugar, flour, rice, potatoes, etc.. I cut out those other things long before I cut out animal products and omelettes were a staple for me. I’ve enjoyed this recipe and was thankful to have found it. I’ve used vegan Feta, Monterey Jack and Mozzarella, asparagus, artichokes and sundried tomatoes. I use Pam (for which I’ve found no indication that it is not vegan) and allow my omelette to sit at a low temperature. It usually comes off in one piece. I’ve modified the recipe in many ways, but all of them seem to work; sometimes I’ve used soy flour instead of cornstarch, baking powder when I didn’t have yeast, etc..
Almiel
It’s supposed to be nutritional yeast, not baking yeast. Baking powder is definitely not a substitute!
brownwithblondehighlights
Oh Wow!! We made a double batch of these this morning for a long weekend treat and were not disappointed! Boyfriend is completely vegan, and I’m… getting there 🙂 We sauteed some mushroom and spinach beforehand, then mixed up the batter in the blender. We poured and spread – it ripped a bit in the middle but I’m pretty sure that means the heat was too high? so down it went, then added spinach and mushrooms – cook – flip! He LOVED it. For mine I poured and spread – easier this time, added some mushrooms and cheese – cook – flip! DELICIOUS!
It was a little difficult in my big blender – but it’s not a very good blender to begin with. I think we’ll be picking up a magic bullet this afternoon!
Thank you SO much.
We are both huge fans of this site. I try to make something new from it every week. We are vacationing later this summer and both want to lose some weight before we go so your recipes are a staple in our diets. Your Mexican Lasagna is being made weekly, and we had Lite Goddess Salad Dressing with our salads last night. Tonight – Grilled Asparagus and Spinach Salad!! Haven’t been disappointed yet 🙂
Thanks again
Brown + Boyfriend
Babette
This recipe has become a staple in our house. It is so good! Next time I’ll try adding black salt to it. Thank you for that fantastic recipe.
Jessica
I don’t know what I’m doing wrong! Mine just turned into pudding, it was a pretty pudding like texture before I added it and it looked like it was working when it was cooking It flipped for the most part but was very very mushy on the inside. Please let me know if you have any suggestions!
Does it turn out fluffy and dry like a real omelette?
SusanV
Jessica, I wouldn’t use the word fluffy. Tofu just isn’t going to give the same texture as eggs, and though it will get drier the longer you cook it, you don’t want it to dry out too much because then it would be powdery. If you try it again, try using a larger pan, spread it thinner, and cook it for a little longer. You want the top to be set before you flip it over. Sorry it didn’t work for you the first time!
Amelia
I made this, with a few subs as my granulated onion has turned to rock… added some dried herbs to the mixture. I doubled the amount and had two batches – adding some extra soy milk.
Firstly I always fail at omelette – always have… I blame our crappy electric cooker. However, after managing to fail at flipping completely and then attempting to rescue it but converting it to scrambled ‘egg’, it suddenly formed into an omelette-like-thing when I turned the heat up! Not as lovely as yours – mine was smaller, thicker and more browned in an uneven way…
So, for those with soupy mixtures – saw through that stage – try:
1. Halving the mixture, making two mini omelettes – easier to manage.
2. Turn the heat up, making sure its set at the bottom – edges start to lift on their own – flip, turn down heat and wait. This may give you a browned omelette…
On the ‘tearing’ stage – yes this happened to me too 😛 Try turning up the heat, as it happened to me on the low heat but once I turned it up, the bottom set perfectly, aside from a little browning, without the tearing.
By browning, I mean it was a kinda toasted colour with darker spots.
VegHead
would it be alright to leave out the nutritional yeast?? and if i were to add an extra tbsp of almond milk would it effect it?
SusanV
You’ll be missing a lot of flavor without the nutritional yeast, but you can leave it out if you want. Consider increasing the other seasonings a little. Why would you want to add extra milk? Any extra liquid is going to increase the cooking time and the possibility of it not holding together.
J
Good idea
Works better if you add more cornstarch and arrowroot.
Sue Bair
Amazing. So yummy! Mushrooms and vegan monterey jack on top – just wonderful!
Get Skinny, Go Vegan.
Super Yum. Tofu (scrambled) is one of my breakfast cravings. I wish I didn’t eat breakfast, but food is the only think that will get me out of bed in the morning!
Chad
Just made these for breakfast and they were fantastic! We just had the refrigerated silken tofu, and so it was quite watery at first, and the first omelet became a mush that I had to scrape into the sink…BUT! I added some chickpea flour and it worked wonderfully (since I already find chickpea flour to have a kinda eggy flavor to begin with). Stuffed it with sauteed green peppers, onions, and “ham”….’twas quite the breakfast. Thank you!
rocket and roses vegan kitchen
Hello Susan
I use this recipe a lot. Have loved it from the moment I read it lol. Today I made a lovely brunch for My Love and I and have blogged about it with photos. Linked your recipe via my blog..hope you like the photos..I’m slowly getting there.
Thanks ~Red~
rocket and roses vegan kitchen
Hello there Susan
Thank you for sharing the link to my blog last week. We brunched again today with your fab omelette recipe and the filling this time was Broc & Garlic with Chorizo…very tasty!
Thanks again for the inspiration
~Red~
AikoVenus
I know that this is an old post but you just made me realize something – this is an easy replacement for egg sheets!
Art
Susan,
a number of your recipes call for soymilk. Can I use unsweetened soymilk or unsweetened almond milk withoout altering the recipe result? I’m assuming I can substitute arrowroot for the cornstarch /potato starch?
SusanV
Art, I almost always call for the milk to be unsweetened, so you are safe using it. Almond milk is a little trickier to predict than soymilk, but it should work in this recipe. I haven’t used arrowroot in this recipe, but it will probably work.