If you are vegan or trying to eat less animal foods and you miss egg-type meals, then you’ve come to the right place! Learn how to make the BEST Vegan Omelette ever, that actually tastes a whole lot like eggs. I dare say that no one would guess this omelette is totally egg free. It’s fluffy, eggy, filling and high in protein.
How to make a vegan omelette, step by step:
To a blender, add a (12.3 oz) container of silken tofu, (3 tbs) nutritional yeast, (1 tbs) cornstarch, (4 tbs) brown rice flour, (2 tbs) non-dairy unsweetened milk, (1/2 tsp) paprika, (1/4 tsp) onion powder, (1/4 tsp) turmeric and (1/2 tsp) black salt OR regular salt.
Blend until smooth, scraping down the sides as needed. Set this mixture aside.
In a medium pan, saute any vegetables you want as your omelette filling. I used onions, mushrooms and spinach. Cook until soft, then set aside. If you want to use the same pan for your omelette, simply place the cooked vegetables on a plate and keep nearby.
Either add a few tablespoons of olive oil to a pan or spray with oil, and turn the heat to medium-high. Once hot, pour half of the omelette batter into the pan, spreading it with a spatula to try to make a circle that is about 1/4-1/2 inch thick. If it’s too thick, it will have trouble cooking all the way through. But don’t worry, if for some reason yours is thicker, you can always carefully flip it over and cook both sides before adding the fillings.
Cover the pan and let it cook for 3-4 minutes, until it looks somewhat dry on top, not liquidy. It will also be golden on the edges and on the other side. If yours is having trouble cooking through or it was thick, carefully flip the omelette over and cook the other side for 1-2 minutes. Flip it back over. Add fillings to one side of the omelette. I used the vegetables and daiya cheddar shreds.
Fold one half of the omelette onto the side with the fillings. Cover the pan and cook for another 1-2 minutes, until the cheese has melted. Serve and enjoy! Consider serving with a side of Tofu Bacon, Avocado Toast or even Vegan French Toast! Vegan Omelette Topping Ideas Serve your yummy omelette with avocado slices, tomato slices, chopped cilantro or parsley, hot sauce, salsa, Vegan Nacho Cheese Sauce, Nut Free Cheese Sauce or even Vegan Queso.
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Tips for the best vegan omelette
Black Salt (Kala Namak): This is the secret to making your vegan omelette taste a whole lot like a real egg omelette. It gives foods an “eggy” flavor so it’s perfect for trying to mimic egg dishes. I have to be honest, I personally don’t care for it so I use regular salt, but I made an omelette with black salt for my kids and husband and they all loved it! Cooking the omelette long enough: Make sure you spread the omelette filling thin enough (about 1/4-1/2 inch thick) using a spatula, and also let it cook long enough so even the top side looks fairly dry and not liquidy anymore. You want to avoid a mushy, uncooked middle, so if your omelette is having trouble getting cooked, simply flip it over very carefully and cook the other side for a minute or two. Flip it back over and add your fillings. What kind of tofu? For best results, use Mori-Nu silken firm tofu. I tested it with regular firm tofu (the kind packed in water) and it worked but I had to add a lot more liquid. If you use regular firm tofu, add 1/4-1/2 cup of water to get the consistency thin enough, like a pancake batter. If the mixture is too thick it won’t cook well.
Want more Vegan “Egg” recipes?
Tofu Scramble Vegan Quiche Vegan Egg Salad
