Learn how to make the best Vegan Omelette without chickpea flour or expensive egg replacers! Thick and fluffy with mouthwatering eggy flavors, it’s a winning high-protein breakfast recipe.
Are you hungry for more vegan “egg” recipes? Then you should try my Fried Vegan Eggs, JUST Egg Quiche, Vegan Breakfast Casserole, and Potato Leek Vegan Frittata as well!
Who says you need eggs to make an omelette? Not me!
This eggless Vegan Omelette Recipe swaps real eggs and expensive egg replacers for an eggy-tasting silken tofu and rice flour batter. In just 10 minutes, it cooks into a fluffy, creamy, and high-protein omelette! The best part is that it tastes a whole lot like eggs and can be stuffed with all of the veggies and vegan cheese you want.
Why you’ll love this eggless tofu omelette
- No egg replacers needed – Push the chickpea flour aside and save the JUST Egg for my JUST Egg Omelette. This vegan omelette recipe uses a seasoned tofu-based batter instead of classic egg replacers. It cooks up just like a thick and fluffy egg omelette!
- An easy high-protein vegan breakfast – Silken tofu packs each of these vegan omelettes with approximately 16 grams of protein to help you stay full and start your day right.
- Make the omelette your own! The best part about this vegan egg omelette is filling it with all of the veggies, vegan meats, and dairy-free cheeses you want!
How to make a vegan omelette with tofu
Find the complete printable recipe with measurements below in the recipe card.
Add the tofu, seasonings, brown rice flour, milk, and black salt to a blender. Blend the tofu mixture until it’s smooth and about the same consistency as pancake batter. Set aside.
If you’re filling the omelette with sautéed vegetables, cook them in a small pan with some olive oil, then set aside. Have your vegan cheese ready as well.
Heat the oil in a non-stick skillet over medium-high heat. Once hot, pour half of the omelette batter into the center and swirl the pan until the batter is in an even circle.
If the batter doesn’t move around in the pan, spread it out with a spatula, just like you would with pancake batter. It should be spread into a 1/4 to 1/2-inch-thick layer for the best results.
Cover the pan with a lid. Cook the omelette until the edges are set and the top no longer looks wet.
If the omelette isn’t cooked all the way through or looks liquidy, carefully flip it over and cook the other side for another 1 to 2 minutes.
Add the sautéed vegetables and cheese to one half of the omelette and fold the other side over to cover the fillings. Cover the pan and cook until the cheese melts.
Carefully transfer the omelette to a plate and serve it with your favorite toppings and side dishes. Enjoy!
Frequently asked questions
There are so many fun vegan omelette fillings to choose from! I like to keep mine classic with a mix of cooked onions, mushrooms, spinach, and dairy-free shredded cheddar cheese. You could also add shallots, tofu bacon, bell peppers, vegan ham, avocado, jalapenos, kale, tempeh bacon, vegan breakfast sausage, black beans, vegan mozzarella shreds, fresh chives, and anything else you like.
I can’t think of anything better for breakfast than a fluffy eggless omelette with fresh toppings. If you want to go all out, top your omelette with avocado chunks, tomato slices, chopped cilantro or parsley, hot sauce, fresh chives, salsa, Nut Free Cheese Sauce, or even Vegan Queso.
Serve it with a side of Avocado Toast, Vegan French Toast, and Tofu Bacon for a breakfast or brunch to remember!
There really isn’t a great replacement for rice flour (brown or white). Unlike chickpea flour and all-purpose flour, rice flour’s light consistency helps it seamlessly blend into the batter to thicken and bind the omelette. Its mild flavor is undetectable, too! If you don’t have rice flour on hand, you can make it yourself by blending grains of rice in a spice grinder or blender.
If rice flour isn’t an option for you, you can try using all-purpose flour or chickpea flour as a replacement. I haven’t tried making this with anything other than rice flour, though, and cannot say if a substitute will work or not.
Yes, but add 1/4 to 1/2 cup of water to the blender with the rest of the omelette ingredients. This way, the consistency of the batter will be just right.
If the batter is thinner than regular pancake batter, then there’s a chance too much excess liquid was added. This usually happens when the omelette is made with tofu packed in water, which adds more water to the batter. For this reason, I highly recommend using Mori-Nu silken firm tofu in vacuum-sealed packages.
To prevent the omelette batter from sticking, cook it in a good non-stick pan with 2 to 3 tablespoons of olive oil. Wait until the oil is shimmering and hot before pouring in the batter, then let it cook until it looks almost completely set on top. Lastly, grab your widest spatula so you can get under the omelette without ripping it!
Vegan Omelette
Ingredients
- 12.3 ounces silken firm tofu*
- 3 tablespoons nutritional yeast
- 1 tablespoon cornstarch
- 4 tablespoons brown rice flour
- 2 tablespoons unsweetened non-dairy milk I used almond milk
- 1/2 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon turmeric
- 1/2 teaspoon black salt (kala namak) OR regular salt*
- 2-3 tablespoons olive oil
Optional fillings
- non-dairy cheese shreds (I used daiya cheddar)
- Stretchy Vegan Mozzarella
- sautéed vegetables, such as mushrooms, spinach, kale, broccoli, onions, tomatoes or zucchini
Optional toppings
- avocado slices, tomato slices, hot sauce, salsa, fresh herbs like cilantro/parsley
- Vegan Nacho Cheese Sauce
- Nut Free Vegan Cheese Sauce
Instructions
- Drain any liquid from the tofu package. Add the tofu, nutritional yeast, cornstarch, brown rice flour, unsweetened non-dairy milk, paprika, onion powder, turmeric and black salt (or regular salt) to a blender. Blend until smooth, scraping down the sides as needed. Set aside.
- If you want to use sautéed vegetables as your filling, cook them now in a small pan with a little olive oil until soft, then set aside. You can even use the same pan you will make your omelette in, just place the cooked vegetables on a plate and keep them close by. Have any vegan cheese you will use nearby as well.
- Make the Omelette: Add a few tablespoons of olive oil to a medium non-stick pan (or spray with oil) and turn to medium-high heat. Once hot, pour half of the omelette batter into the center of the pan, trying to make a circle. You can use a spatula to encourage it to spread, sort of like a pancake. You don't want it to be too thick, about 1/4-1/2 of an inch thick is perfect.
- Cover and cook for 3-4 minutes, or until the top looks somewhat dry and set, no longer liquidy. At this point, if for some reason it was thicker than you thought or it's not cooked all the way through, you can carefully flip the omelette over and cook the other side for 1-2 minutes.
- Add any fillings you want (I used cooked onions, mushrooms, spinach and daiya cheddar shreds) to one half of the omelette, then fold one side over to cover the fillings. Cover and cook for another 1-2 minutes, until the cheese has melted.
- With a spatula, carefully transfer the omelette to a plate and serve with any additional toppings desired. Repeat with the rest of the batter and toppings. The recipe makes 2 omelettes. Enjoy!
Notes
- Silken firm tofu, such as Mori-Nu brand in the vaccum sealed packages, is the best option here. I did try it with regular firm tofu that comes in water, and it worked okay but I had to add more liquid because the mixture was so thick. If you have to use firm tofu, add 1/4-1/2 cup of water until it is pourable and not too thick.
- Black salt, also known as Kala Namak, gives foods an “eggy” flavor. You can simply use regular salt instead if you want.
- Nutrition facts do not include any fillings or toppings, just the omelette itself.
- This recipe can be easily doubled or even tripled to make more omelettes.
- Leftover vegan omelettes will keep in the refrigerator for 1-2 days. I do not recommend freezing.
Fabulous!!!! Just made this today with sautéed kale from my garden and some Violife feta!!!! Magnificent!!!
Your fresh kale sounds amazing! Thank you for sharing your review! I’m glad you enjoyed the omelette!
Do you have a substitute for brown rice flour?
White rice flour works as well. You could use regular flour but it won’t taste as good.
Sounds great. Could you substitute the brown rice flour with regular flour?
I have not tested this recipe with regular white flour, so am not sure. Others have had success using all purpose flour. Let me know how it goes for you!
I plan to make this, but I don’t buy rice flour. Would oat flour work?
I don’t think the texture would be quite right, but you could try it. I’m afraid it will turn out a bit gummy or slimy using oat flour. Rice flour really works best here.
Wow so good! I think technically it might have been pretty soft, BUT i like my omelette runny and I put it on my kimchi fried rice and it was perfect and delicious and just what I hoped for! I used chickpea flour and a little soy sauce since I was making it for omurice. Thank you for posting the recipe!!! It was delicious!!
Hi Elizabeth. I’m glad you found the recipe delicious! Thank you for sharing your wonderful review!
Amazing as always. Your recipes never disappoint.
Thank you, Ruby! I appreciate your comments!
Was great in taste but mine needed a lot more liquid to get it to a pourable consistency
Glad you enjoyed it. The amount of liquid you need will be affected by what kind of tofu you use, and how much water was in the tofu to start with. So yes, feel free to add a little more until it’s pourable, but not too liquidy, if that makes sense. Thanks!
This was amazing and reminded me exactly of an egg omelet! I am vegan and was craving one and this was definitely satisfying! Will definitely make it again! Also, I used all-purpose flour, and turned out amazing!
Hi Ashley. I’m glad this fulfilled your omelette craving in a delicious way! Thank you for sharing!
So good love the favor
This omelette was really good! I’m wondering if recipe would work as a scrambled eggs as well.
I’ve only tried it as an omelette, but it might work!
Best omelette ever!!
Thank you so much.
Just made this for breakfast. I used soft-ish firm tofu since it was recently expired and I didn’t want to waste it. I did add extra water. I also simplified making the omelette by putting it in one big pan and splitting it between my husband and I. At first, I thought it was too thick but it really did firm up nicely after following your directions. I took a flat spatula and ran it under the omelette to unstick certain parts before adding the pre-cooked veggies and it folded over beautifully. It was really yummy. We thought it was the most convincing thing we have had to real eggs yet. Thanks so much! The package of tofu I used was slightly bigger than the one the recipe required so I just sort of adjusted the rest of the ingredients slightly to accommodate. I think I have enough extra batter to make another omelette for us both tomorrow.
I’m so glad it came out great!! Thanks for the comment!
Fun omelette substitute! I made one batch of batter and made the omelette twice now. I too have been getting really soft mix that sticks to the pan. Today’s came out a bit closer. Can’t wait to keep trying my hand at this one! Super delicious even if it turns into a scramble ? In case anyone else thinks to use it, I did mine with Bob’s Red Mill 1:1 GF flour and think it is fine. I think I’ll just try adding a little more next time to see if it thickens a bit more to actually fold!
Man I just tried this and failed horribly. I think my pan was too small so it wasn’t able to stretch thin. Is there a size pan you recommend cooking in? Thanks for all the awesome recipes all the time!
Bummer! Yes, it needs to be able to get thin enough to cook right. I would suggest at least an 8 or 10 inch pan. Thank you! I’m so happy you enjoy the recipes!
Mine kept sticking to my pan and i have really good cephalon pans. I turned this into soft scramble eggs and was still good. What kind of pan do you use? Or what’s the trick?
I use a non-stick pan I have, and I do use oil as well. The most important part is a good pan, oil, and letting it cook for 3-4 minutes until it looks almost set on top before you try to flip it. And use a really good spatula that is big enough to get under it. It’s possible that your “batter” was too thin as well, which will make it more likely to fall apart. It should be pourable but not watery, similar to pancake batter.
Used regular flour and it came out like mush. Will have to try with brown rice flour. Any other tips for improving the result?
Oh no! If it came out like mush, I would recommend adding more flour, until it’s like pancake consistency. Too thin, and it will be quite mushy. For best results, follow the recipe exactly, including using silken tofu, cornstarch and brown rice flour. Don’t leave anything out (I’m not sure you did, but just in case!).
what other flours beside brown rice could i use?
also i have poor vision and the pale gray font on your website so difficult to see.
wish you could change it
You could use regular white flour, I haven’t tested it with anything else but others might work. Thank you for your feedback! I don’t have very much grey but I will look into changing it.
I’m not vegan, but I’ve developed an egg allergy. I’m very new to vegan cooking. From the little bit of reading I’ve done, it looks like nutritional yeast is mostly a flavoring agent. Since I’ll be using cheese, would I be able to skip this and still have the texture work out?
Yes, it won’t affect the texture so you can leave it out. Thanks!
These are the best ginger molasses cookies I have ever baked and/or eaten! I can’t stop eating them! I’m going to make them for a bake sale soon. Thanks for the great recipe!
You’re welcome!
I’m always looking for new ideas and this one I like sick and easy.
Turned out well. Next time I would use a little bit more black salt for a bit more egginess. We used ground rice flour not brown and this worked fine but next time as we’re not gluten free we might use strong white flour to give it a bit more texture. Really liked this recipe though thanks it was yummy.
Do you think you could substitute chick pea flour for the brown rice flour?
I haven’t tried it, but it might work!
Just made this for dinner with the hubby.
Undoubtedly it’s the best vegan omelette /frittata I’ve ever eaten. We licked the plates when done… Thank you so much for this wonderful recipe!
I’m so glad you both liked it so much, thank you!
I was so curious about this recipe that I had to make it right away. I’m so glad I did, because it is so good!! I can’t believe how much it tastes like an omelette! I’m super impressed. Thanks for another winner!!
Hi there. Looks great. Can I use regular flour?
I think it would work just fine, yes!