Tofu Omelet with Kale and Mushrooms
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5 from 5 votes

Vegan Omelette for One

It’s essential to use a truly non-stick skillet to make the omelet come out of the pan intact. Be sure to oil it and have it hot before you pour the batter into the pan. If the unfortunate happens and your omelet sticks, open-faced omelettes taste good, too! Also: You may double this recipe but you must divide the batter in half and cook it as two separate omelets. If you try to cook too much at one time, your omelet will not cook properly.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: Vegan
Servings: 1
Calories: 157kcal
Author: Susan Voisin


  • 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)


  • 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. 
    In the Pan
  • 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. 
    After Turning
  • Cook for about one more minute. Carefully lift or slide it onto a plate and serve hot.


If you make more than one omelet, clean the skillet and re-heat it on high. To cook through properly, the skillet must be hot when you pour the batter in.
Make sure that your filling ingredients are dry. Drain vegetables well before adding to the omelet.
The texture of the omelet inside is similar to scrambled tofu, moist and creamy, not fluffy as an egg omelet. If the tofu still looks wet in the middle, continue cooking on low until it appears more set. Even if it does not get completely dry, it will still be tasty, though moist.
If you have trouble getting your omelets to cook all the way through, divide the batter in half and make two small omelets.
If not using tahini, deduct 30 calories and 2.7 grams fat. Without tahini, it counts as 1 point on Weight Watchers Freestyle program. Using tahini adds an additional point.


Serving: 1serving | Calories: 157kcal | Carbohydrates: 16g | Protein: 15g | Fat: 4g | Sodium: 687mg | Fiber: 2g