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!
Veronica
I tried this recipe with Morinu lite silken tofu, made the double batch in my vitamix. The omelettes became so huge they took up my whole large crepe pan. It was very very hard to lift off the pan. I probably had to cook each omelette for 10-15 minutes and it didn’t firm up enough. I ripped both of them trying to lift it up and fold it over.
It tasted good but I was really disappointed with how flimsy it was. I think I will have to try again with more adjustments like some flour so it sticks together, especially with the lite silken tofu.
Red
Once again I made this wonderful recipe for brunch today. I cooked a mushroom based filling for My Love and I had a Spicy Lentil filling. Just delicious Susan and can’t thank you enough for this recipe.
Photos are up on my blog. Although it had to be taken in seconds because the plates was being pulled away from me! lol.
~Red~
Josephine Royle
Sounds good! I have this big container of nutritional yeast and didn’t know what to do with it.-I’m new to veganism and have been missing omlets-I’m going to try this!!
Chadwyck
I love cooking vegan but regularly vegan recipies for this dish remind me of a folded pancake, do any of your modifications help out with keeping it a bit “creamier” texture when folding?
Maria
I made this omelette recipe this morning, but it just came out clumpy and the consistency was not at all like the picture shwon. I used my magic bullet to process it, and maybe I should have kept it in there longer? The taste was decent, just overridden by the texture. I’ll have to work on it, but thank you for sharing!
Jenny
Should the tofu be ‘pressed’ before using it in this recipe?
Susan Voisin
No. You should use silken tofu for this, which should never be pressed.
Wendy
I’m a single gal, so I try to make stuff with tofu that I can freeze before a package goes bad-do you think this (or the little quiches) would freeze if I made a double batch? Or how long would one of these keep in the fridge?
Susan Voisin
I haven’t tried freezing either recipe, so I’m not positive, but I think both would freeze, though the texture will probably change and become more chewy. Of the two, I think the mini quiches would probably freeze better.
Wendy
Thanks-I’ll probably make a new batch of the quiches over the weekend and throw a few in the freezer. I’ll post how they hold up. I ended up eating the whole first batch pretty quick because I was missing eggs that bad, and they really hit the spot. Planning to make some for my omni friends soon. They’re awesome too since they didn’t get all weepy like sometimes happens with an egg based custard. I was so skeptical of how they would turn out, but they RULE.
GetSkinnyGoVegan
Looks great & like major comfort food!
Brandie
I just wanted to let you know that I made this today! my first ever tofu egg anything!! even though i forgot the corn startch and didnt have any tahini it was very tasty! I made some home fries and breakfast links to go with it. this is a keeper! Thank you for the yummy recipe!
Nora
I’ve made this recipe a number of times, and it’s always a big hit at my house! My Hubby much prefers this to regular tofu scrambles, and I love that I can make us each our own personal omelet with the different fillings of our choice.
I use unsweetened coconut milk (my fav non-dairy milk), when I make these, and I also use my food processor to blend everything together, and they come out really well. My batter is usually pretty thick though (I can’t seem to get it to thin out, even if I add way more “milk”), but they taste great anyway!
Wonder_Vegan
I finally tried this! First, my big blender did an OK job blending, so I think it was too thick. It cooked pretty good, but the middle was quite mushy. I blame it on my huge blender. And I also discovered I am a horrible omelette flipper (though I never cooked an omelette with eggs before either.)
Thank you for the post! It was easy to make and filling!
Erin
So good! I added more soy milk to make it more like batter. Had it with a morningstar farm sausage, udi’s toast and blackberry jam from my farmer’s market. Delish! Thanks so much!!
afracooking
I love my pancakes and omlets in the weekend. But I do feel I am eating a few too many egg (whites). This looks like a great alternative; I will certainly try it. Thank you for sharing!
Jenn
This changed my life!
sharon
I made this with a filling of mushrooms, courgettes and asparagus and I enjoyed it so much. Will be making this again.
Peter
I made them with regular, extra firm tofu today. It works out fine, but you have to use a blender or food processor and add lots of extra milk or water. Just keep adding it until you have a good consistency.
Of course my kids asked me to make it blue next time??!? They never had eggs, and see our ‘obsession’ with making breakfast tofu dishes yellow as boring and unoriginal! 🙂 maybe they are right…
Chris
Susan, thank you!!! These are to die for, have made them many times and they are delicious and fulfill every omelette fantasy, minus the cruelty and yucky cholesterol laden eggs!! In fact I’ve been told (and I do agree) that these are better than any egg omelettes (even meat eaters have told me this). While egg omelettes are usually rubbery and taste like sulfur these are slightly crispy on the outside but dreamy and creamy on the inside…yum!!
Just made a batch tonight to last me a couple of days and I’m so excited for omelettes for breakfast, lunch and dinner! I usually don’t have onion powder so I throw in a clove or two of garlic, I also end up making these with extra firm tofu without any problems, just add more almond/soy milk until it’s the right consistency. Also I find that preparing the batter ahead of time and refrigerating it overnight prevents the batter from sticking!!
Ashley Marie
Do I have to use mori-nu tofu? I used nasoya silken tofu from the refrigerated section. Is there a difference? I think this is why mine wouldn’t cook all the way through.
Susan Voisin
I haven’t tried it with refrigerated tofu, but I suspect that the moisture content–and maybe the amount in a package–is different, and that can cause problems.
Katie
I’ve made it with refrigerated “extra firm” tofu and it was fine. First, I pressed the tofu to get the water out.
Ashley Marie
I tried it with the brand/style you recommend, and it definitely turned out perfect this time! Thank you so much for this recipe!!!
Rhianna
I made this for lunch today and wrapped it in nori!
I messed it up a bit because I used an egg replacer and it didn’t bind, but the taste still was delicious, just like an egg omelet! Some people here used black salt, so I used plain sea salt with a bit of black pepper.
Anyway, my brother is a flexitarian and loved it, my mum loved it and I, who used to make and devour omelets all the the time, loved it! :p
CeaCea
I just wanted 2 say thanks 4 posting your recipe! I have made tofu scrambles but wondered if a vegan omelet was possible & alas found your recipe! Can’t wait 2 try it!
I realize your post comes from 3+years ago, but did want 2 say 2 u & anyone who reads… if u eat breakfast (LOVE it always have) & find yourself RAVENOUS just a short while later, as u mentioned, likely u’re a person who requires more protein. Some of us (me) require more than others. It took me so long 2 figure that out. In fact I happened 2 c something on Dr Oz (not sure if u get that in the UK) which he profiled 3 types of metabolisms, one that is like me with more protein, another that required more carbs and one that had equal parts carbs, fats & protein.
I found that if I did oatmeal especially, I would b crazy ravenous! Vegan solution? Since I make my own soy milk, I save the okara from it & add it 2 smoothies, baked goods, oatmeal, faux nochicken fingers/burgers etc…. Of course beans will do it too (not crazy 4 beans @ breakfast though!)
Anyway hope this helps others!
April Watson
OH MY GOD! this was so DELICIOUS! Seriously, crazy good. Best breakfast I have had in a LONG time! I forgot to add soymilk, and I subbed miso for tahini (out at the moment) but it was amazingly good. Deliciously creamy, far better than an egg-based omelette. If you have the ingredients, go in your kitchen and make this NOW!
Jen
I have tried this so many times and can never flip it without it being scramble.
Susan Voisin
You might try adding a little more cornstarch and letting it cook longer on the first side.
Jenny
I just made these and they turned out fantastic!
Changes:
Forgot to add the soy milk
Didn’t have tahini
Quadrupled the recipe and added 1/4 c chickpea flour for extra bite
Used two packs of Trader Joes Silken Tofu- no clue if it was firm or not.
1 whole tsp kale namak.
I also stuffed mine with spinach, mushrooms, tomatoes, and cashew cheese. I have never gotten a tofu omelette recipe to work before, and my omelette missing hubby is ecstatic that these were so easy! I noted that I had to have my pan so hot the the tofu splattered a bit when added to the pan, and to let them cook until all the way dry on top before stuffing- this made them flip and hold up the best.
Kate
I am definitely trying this! How delicious.
Lissa
I really must track down some black salt! Super intrigued at the idea of salt-induced egg-flavour.
This recipe looks damn good!
Kayla Decker
I litterally make this every Sunday morning for brunch! So good 🙂 Thank you for these wonderful recipes! It makes being vegan (and gf) a lot easier.
Tesha Bair
This one is a “do again” recipe. I agree that it takes a bit of practice…the first time it didn’t quite work, but this time I got the texture right. I substituted brewer’s yeast for nutritional yeast, and used sunflower butter for tahini (substitutes that are able to be purchased here in Thailand). My silken tofu was ‘juicy’ enough to leave out the soy milk. The result was a great taste and texture! Thanks for the recipe!
Barbara
Hi Susan- I’ve been referring to your blog for over a year now and I love it. I realize this recipe goes several years back, but it’s definitely a stroke of genius! I just made it…not perfectly, but I’ll do better next time, and I ate the whole thing…haha..i’m stuffed but I want more! It’s sOO delicious. I added mushrooms, artichokes, red onion and almond jack cheese. YUM!! I don’t know how you do it. Your flavors are right on. My husband and I became hardcore fat free vegans over a year ago when he had a heart procedure for heart disease. I make everything fat free vegan now, and I’ve become quite the family celeb! Hahaha…that sounded dumb, I mean my vegan cooking has gotten very good reviews. I’ve learned so much from you, Bryanna Clark Grogan , Julie Hasson and many others and of course the Esselstyns. It’s so much fun to make my old New orleans fattening favs into healthy vegan alternatives. It’s working! It works! I can’t believe it. I have always been a passionate cook…I guess that’s the secret. Thanks so much for this awesome recipe and all that you do. You’re an inspiration. I men it. Sincerely. ~Barbara 🙂
A
I absolutely love this recipe! I have been making this for years and it is by far one of my favorite things to eat for any meal — with lots and lots of different veggies, of course! I love topping it with salsa, srirarcha and a bit of fresh avocado. Soo filling and delicious!
Werner
Hi Susan.
Another genius recipe – definitely had to tweak and practice, as my “batter” was too thick and needed some experimentation with the pan and burner. But it was worth the effort when it came out SO delicious and reminiscent of the one thing I actually miss from pre-V days. I filled my omelet with garlic chives and roasted butternut squash (okay, I am pretending it’s fall here in Arizona). Your site is filled with treasures, I have learned so much and most of all you keep is simple and REAL. All best, Bonnie