Vegan Omelette with Silken Tofu Recipe

Vegan omelette with silken tofu

Home alone means YAY I GET TO BE REALLY VEGAN and by ‘really vegan’ I mean I get to try things I haven’t made before like a vegan omelette made with silken tofu, such as this one I based on the one at the brilliant Post Punk Kitchen.

Vegan omelette batter made with silken tofu

Vegan omelette made with silken tofu

This vegan omelette was so good. It was quick and easy and although you’re not going to fool egg-eaters with it, this soft, tasty omelette was lovely stuffed with mushrooms, spring onions and spinach, and as the batter made enough for four omelettes and will keep well in the fridge or freezer, I had one cold the next day for lunch, used as a wrap with pesto, spinach, tomato and cucumber.

Vegan omelette wrap

Like a lot of vegan ‘eggy’ dishes, this silken tofu omelette contained black salt (or kala namak as it’s also known) to give it an eggy taste. Black salt is cheap on Amazon but you can leave it out if you’re not that bothered about an eggy flavour.

vegan-silken-tofu-omelette

Vegan Omelette with Silken Tofu Recipe
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Vegan
Serves: 4
Ingredients
  • 2 cloves garlic, crushed
  • 349g pack silken tofu
  • 2 tbsp nutritional yeast
  • 2 tbsp olive oil
  • ½ tsp turmeric
  • 1 tsp fine black salt
  • ½ cup chickpea flour
  • 1 tbsp potato starch
Instructions
  1. Prepare your chosen fillings before you start making the omelette and leave to one side
  2. Blend the garlic, tofu, nutritional yeast, olive oil, turmeric and black salt until smooth
  3. Add the chickpea flour and potato starch and blend until it's all combined
  4. Heat a lightly oiled large frying pan and pour in ½ cup of the batter
  5. Use the back of a spoon to spread the batter out to make a thin circle
  6. Let it cook for about 3-5 minutes, until lightly browned on the bottom
  7. Flip the omelette over and cook for another minute or so
  8. Spread your prepared fillings evenly over half the omelette and fold over the other side
  9. Repeat with the rest of the batter

 


 

 

14 comments

  1. This looks so delicious. i have never cooked with silken tofu .i make similar pancakes just using chick pea flour and wheatflour. Adding tofu will make he dish richer so i will try bookmark the recipe to try soon

  2. I have never tried a vegan omelette – but my neighbour’s have a toddler with a terrible egg allergy so I will pass on the recipe! It looks really good – you could have fooled me by looking at the photos!

  3. I don’t like adding refined potato starch, do you think I can just use more chickpea flour or add ground linseed instead?

    1. All the recipes I’ve seen use potato starch, cornstarch or arrowroot powder, so I’m not sure what it would be like if you used more chickpea flour or ground linseed instead. Although, the chickpea pancake I make doesn’t use any starch, and pancakes are pretty similar to omelettes, so maybe it’d be okay just to leave it out.

      1. Thanks for reply. I will try to use more chickpea flour then. Let’s see what happens. I’ll let you know.

  4. Made the omelet this morning. The batter was fairly thick so it was somewhat difficult to spread it out, as it looks in the photo. However, it was very tasty. Oerhaps next time I would add a few drops of water to thin it out.n Thanks for recipe. It’s a keeper.

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