This Vegan Tofu Omelette recipe is fluffy and is packed with double dose of protein from tofu and chickpea flour. Serve with hash browns or home fries.
For Day 2 of this week’s ‘Pick a protein’ theme, I have a Tofu Omelette recipe that is fluffy and absolutely delicious. This vegan omelette is perfect to make for weekend breakfast or brunch. I served them with some hash browns for a filling and comforting meal.
Vegan Brunch Recipes:
Eggs are usually served for breakfast/ brunch in the US. Whereas in India we are used to eating eggs any time of the day. Tofu is a great ingredient that can veganize these traditionally egg based dishes.
I have already posted quite a few dishes – like this quiche, scramble, pizza etc. So when I saw this omelette recipe in ‘Vegan Brunch‘ cookbook, I wanted to try it for my family to see if they can find the difference.
Ingredients:
- Silken tofu (not the vacuum packed kind) aka soft tofu is used instead of egg.
- Chickpea flour (besan) is added to give tofu fluffiness and an egg like taste. So basically this is a fusion cheela with tofu and they taste a lot like them too.
- Nutritional Yeast adds a nice cheesy flavor to the dish.
- Cornstarch thickens the batter.
- Turmeric adds a nice tinge of color and flavor.
- Garlic cloves, salt and olive oil.
Instructions:
- Combine tofu, garlic (if using), nutritional yeast, olive oil, turmeric and salt in a food processor. Puree until smooth.
- Add the chickpea flour and cornstarch; puree again until well combined. Scrape the sides of the food processor, to make sure that everything is well incorporated.
- Preheat a large 12″ nonstick skillet over medium-high heat. Add a very thin layer of oil. Add ½cup of the batter into the skillet. Spread it out into a 6~7″ circle using the back of a spoon.
- Cook for about 3~4 minutes or until the top starts to get dry. Underside of the omelette should be flecked with light to dark brown spots. Flip gently and cook the other side or another 1 minute.
- Keep warm on a plate covered with foil as you make the remaining omelettes.
- Serve the omelette warm. Enjoy!!
How to Serve:
These tofu omelettes can be served just as is or you can get creative and stuff them with roasted, sauteed or fresh veggies or cheese. I ate mine with some green chutney and ketchup.
Taste Test:
I am happy to report that everyone loved these. My 10 year old even came back for seconds, which means the recipe was a hit.
Vegan Tofu Omelette
Ingredients
- 1 lb. Silken Tofu (I used Nasoya brand), drained
- 2 Garlic cloves, crushed (optional)
- 2 tbsp Nutritional yeast
- 2 tbsp Olive oil
- ½ tsp Turmeric
- ½ cup Chickpea flour besan
- To taste Salt
- 1 tbsp Cornstarch
Instructions
- Combine tofu, garlic (if using), nutritional yeast, olive oil, turmeric and salt in a food processor. Puree until smooth.
- Add the chickpea flour and cornstarch; puree again until well combined. Scrape the sides of the food processor, to make sure that everything is well incorporated.
- Preheat a large 12″ nonstick skillet over medium-high heat. Add a very thin layer of oil. Add ½cup of the batter into the skillet. Spread it out into a 6~7″ circle using the back of a spoon.
- Cook for about 3~4 minutes or until the top starts to get dry. Underside of the omelette should be flecked with light to dark brown spots. Flip gently and cook the other side or another 1 minute.
- Keep warm on a plate covered with foil as you make the remaining omelettes.
- Serve the omelette warm. Enjoy!!
Notes
- If using soft tofu, water content varies from brand to brand, so a little bit of trial and error is required. Add about ¼cup of water to the batter, make a mini-test omelette by pouring 2 tablespoons batter. If the batter spreads out on its own and firms up, then good to go. If it is too thick and doesn’t spread, then add ¼ cup more water.
Let’s check out what my fellow marathoners have cooked today for BM# 88.
Priya Suresh
Cant wait to try this vegan beauty, tofu omelette sounds absolutely prefect for vegan lovers. And i have never tried adding nutritional yeast in my foods. Time to get them and try this alluring omelette.
Nalini
You omelette sounds absolutely inviting and will try this vegan version soon..
Srivalli Jetti
Fantastic option Pavani..for my mega bm I had replaced chickpea flour for all egg recipes though I am not personally very fond of tofu, so had to skip it. Together these surely make a high protein kick!
Usha
Wonderful recipe. Vegan omelet with tofu and chickpeas flour is a neat idea and a great substitute for eggs. Looks delicious.
Sujas kitchen
Vegan omlette looks very delicious, Pavani. Love the addition of tofu in it.
Gayathri Kumar
I have tried the besan version of omelette, but this one with tofu looks like the real deal. Love that combination of omelette and hash browns.
Nisha Ramesh
Indeed a protien rich meal. Like Valli, I dont like tofu but I think I can skip it. Will def try your recipe Pavani.
Mayuri Patel
Adding tofu to a veggie omelette, that’s such a great idea. Nutritious and delicious looking.
Varada
I have never used silken tofu before. What a great idea to use it to boost the protein content of the vegan omelette.
Chef Mireille
what a great version of a vegan omeletee – I’m sure it was enjoyed
Renu
Tofu is one thing which I have yet not started cooking much…But seeing this, I want to give a try..Easy and delicious…..
themadscientiststskitchen
Wow! Delicious! Looks yummy! What is the substitute for nutritional yeast.
sapana
The tofu omelet sounds like a perfect breakfast dosh and packed with the double dose of protein too.
Choclette
Ooh what a fabulous idea. I’ve made tofu scramble a few times, but I think I might like your tofu omelette even more. It would make a great lunch or supper as well as breakfast.
Natalie
I never tried vegan omelette. I didn’t know that is even possible to make one. But this recipe just convinced me to give it a try. Looks so delicious. I bet it taste amazing too. Saved the recipe!
Leslie
If you’re 10 year old was coming back for seconds, you KNOW this was a good meal! A definite win in any mom’s book!