Vegan omelette

    25 min

    This version uses silken tofu to make a vegan omelette that is smooth and easy to work with. Use your creativity for the fillings. This recipe makes four small omelettes.


    Washington, United States
    6 people made this

    Makes: 4 vegan omelettes

    • 350g silken tofu
    • 2 tablespoons unsweetened non-dairy milk
    • 2 tablespoons nutritional yeast
    • 2 tablespoons cornflour
    • 2 teaspoons tahini
    • 1 pinch turmeric
    • 1/2 teaspoon salt
    • oil for frying

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Combine tofu, milk, yeast, cornflour, tahini, turmeric and salt. Blend well till smooth.
    2. Preheat a non-stick frying pan over medium high heat. Coat it with oil (not too much), and spoon 1/4 of the omelette mixture in the centre. Immediately reduce the heat to medium-low.
    3. Moving quickly, spread the omelette mixture with a spatula or spoon to the edges of the pan. Cover and cook for about 3 minutes, or until the edges are firm.
    4. Place desired filling in one half of the omelette and fold over. Continue to cook for another minute or so. The bottom should be nicely browned. Remove from pan and repeat with remaining omelette mixture.

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    I couldn't make it stick together to make an omelette, but it makes a stunning scrambled "egg"!  -  07 Feb 2016