The Incredible, Edible Tofu Omelette. YUP

Recipes | July 16, 2016 | By


Have I mentioned how much I love breakfast food? 

I LOVE it.  I think I might have already said this, but I can say it again.  I love making a huge brunch on Sundays.  It’s really fun once in awhile to create a big and amazing brunch with a main dish, side dishes, and sometimes dessert.  I really go all out.  This recipe is one of those special ones.  It’s pretty time consuming because it takes awhile to cook,  but I promise it’s really worth the effort.  It also requires a lot of patience waiting for the omelette to cook before you close it.  But patience my young Padawan, all will be revealed at the end.  (If you don’t get this please watch Star Wars)

A couple of notes:  let the pan heat up for about 5 minutes before cooking the first omelette;  the first omelette is always ugly;  wear some protective clothing because the pan gets incredibly hot and by the 3rd one the oil splatters;  this takes a lot of oil to avoid sticking so there’s a good amount of fat.   This pairs really well with something easy like roasted potatoes or toast.

Here’s the lowdown and basic procedure kids (scroll down to the recipe for more precise instructions):

Put everything into the food processor, except the oil, like this…



It should look like this all processed with no chunks.



I use a normal sized ice cream scoop (about 1/4c size) to put the batter into the hot, oiled pan.  Use two scoops or 1/2c of batter, but keep in mind you should get 4 servings out of this recipe.  Spread the batter out slowly into a circle like this.



Let it cook for awhile.  It’s very similar to cooking a pancake…when the top looks a bit cooked/dry add the cheese and fillings to one side and cover to melt the cheese.  Once it starts looking more brown on the edges, take a spatula and scrape underneath it slowly to loosen it from the pan, then flip the one side over to close.  Cover again and cook until done.



Once it’s done, it should slide out of the pan.  Keep warm in the oven on a cookie sheet. Then eat!




Tofu Omelettes
Serves 4
A nice and firm omelette base to be filled with whatever vegan ingredients and cheese you would like. I recommend avocado, Daiya vegan cheese, tempeh bacon, mushrooms, and sauerkraut.
Write a review
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
350 calories
50 g
0 g
10 g
26 g
1 g
411 g
446 g
1 g
0 g
8 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 350
Calories from Fat 83
% Daily Value *
Total Fat 10g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 0mg
Sodium 446mg
Total Carbohydrates 50g
Dietary Fiber 16g
Sugars 1g
Protein 26g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 container (15 oz) extra firm tofu, cut or torn into large chunks
  2. 1/2 tsp turmeric
  3. 1/4 tsp garlic powder
  4. 1/4 tsp sea salt
  5. 3/4 almond milk or milk of choice
  6. 4 tbsp nutritional yeast
  7. 1 tsp tahini
  8. 2 tbsp flour-wheat or chickpea
  9. 1/4 tsp black pepper
  10. 1/4 tsp black salt
  11. Daiya vegan cheese
  12. veggies of choice, chopped and precooked or raw
  13. olive oil for cooking
  1. Put 1 tbsp of oil into frying pan and start heating over medium high heat.
  2. Pre-heat the oven to 250 degrees and put a cooking sheet inside for the omelettes to come.
  3. Combine all ingredients, except oil, into food processor and process until smooth.
  4. Scoop about 1/2c of batter into hot frying pan and spread out into a circle, about 6-7 inches wide but not too thin. You want it to be hearty so it will cook well and be able to fold, so about pancake thickness here.
  5. Let it cook for about 8 minutes or until the outside starts browning and the top starts drying out.
  6. Add the cheese and fillings to one side of the omelette and cover. Cook for about 4 more minutes. Take a spatula and slowly/softly scrape underneath the omelette to make sure it isn't sticking. If it starts breaking a little, it needs to cook for a bit more before you scrape it. Once you can scrape it easily, flip the top part over the toppings to close. Cover and cook for another 3 minutes to melt the cheese. Slide it out of pan and onto the cookie sheet in the oven. DON'T forget to use an oven mitt!
  7. Repeat process until all batter is gone. Be sure to use olive oil before every single omelette to prevent sticking.
  8. You should turn the heat down to medium after the 2nd omelette and you may need to use a pot cover as a shield from the splattering oil. Trust me, it hurts.
  9. Eat!
  1. Remember the first one is always weird looking so don't be discouraged.
  2. Sometimes it takes a few times to get it right.
  3. Sriracha and hot sauce are your friends.
  4. Each omelette may take a little less time to cook as the pan heats up.
  5. Protect yourself from the hot oil! You may need to slide the pan off the hot burner to put more batter in and then put it back on the heat after you spread it out. XOXO
Vegan Sarah



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