This Vegan Tofu Omelette recipe is fluffy and is packed with double dose of protein from tofu and chickpea flour.
For Day 2 of this week’s ‘Pick a protein’ theme, I have a Tofu Omelette recipe that is fluffy and absolutely delicious. These vegan omelettes are perfect to make for weekend breakfast or brunch. I served them with some hash browns for a filling and comforting meal.
I have already posted quite a few vegan versions of traditional egg based 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 see the difference. I am happy to report that everyone loved these and my 10 year old even came back for seconds.
Silken tofu (not the vacuum packed kind) aka soft tofu is used instead of egg to make this tofu omelette. Another key ingredient is chickpea flour which gives tofu fluffiness and an egg like taste. So basically this is a fusion cheela with tofu and they taste a lot like them too.
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.
Lets check out what my fellow marathoners have cooked today for BM# 88.
Also sending this to Valli’s ‘Cooking from Cookbook Challenge‘ – May – Week 3.
- 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
- To taste salt
- ½ cup Chickpea flour besan
- 1 tbsp cornstarch
- 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!!
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.
You omelette sounds absolutely inviting and will try this vegan version soon..
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!
Wonderful recipe. Vegan omelet with tofu and chickpeas flour is a neat idea and a great substitute for eggs. Looks delicious.
Vegan omlette looks very delicious, Pavani. Love the addition of tofu in it.
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.
Indeed a protien rich meal. Like Valli, I dont like tofu but I think I can skip it. Will def try your recipe Pavani.
Adding tofu to a veggie omelette, that’s such a great idea. Nutritious and delicious looking.
I have never used silken tofu before. What a great idea to use it to boost the protein content of the vegan omelette.
what a great version of a vegan omeletee – I’m sure it was enjoyed
Tofu is one thing which I have yet not started cooking much…But seeing this, I want to give a try..Easy and delicious…..
Wow! Delicious! Looks yummy! What is the substitute for nutritional yeast.
The tofu omelet sounds like a perfect breakfast dosh and packed with the double dose of protein too.