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Vegan eggless omelette on a serving plate with a side of fresh greens.

Eggless Omelette

5 from 3 votes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Serving Size: 4 people
Author Puja Verma
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DESCRIPTION

Heart healthy eggless omelette packed with protein-rich tofu and a medley of veggies. This recipe captures the classic eggy flavor and hue of traditional omelettes without using any actual eggs. Instead of eggs, the batter is made primarily from silken tofu, which provides the perfect egg-like consistency. It's light, fluffy and savory!

INGREDIENTS
  

Batter

  • 12 ounces firm silken tofu
  • 2 tablespoon nutritional yeast
  • 1 tbsp potato starch
  • 2 tablespoon chickpea flour
  • 2 tablespoon coconut cream
  • 2-3 tablespoon water
  • ½ teaspoon kala namak (black salt)
  • ¼ teaspoon salt
  • ⅛ teaspoon turmeric powder

Filling

  • 1 tablespoon vegan butter
  • 1 tbsp garlic minced or paste
  • 1 cup mushrooms chopped
  • ¼ cup green onions chopped
  • ½ cup cherry tomatoes
  • 1 cup baby spinach
  • ¼ cup vegan cheese
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Toppings

  • micro-greens fresh
  • avocado slices
  • chives chopped

Additional Ingredients

  • 1 teaspoon avocado oil to grease pan

METHOD
 

To make batter

  • Add all the batter ingredients into a blender. Blend until smooth, scraping down the sides as needed.
    Note: You can add extra water for a thinner consistency, if needed. But add a tablespoon at time - To avoid thinning it out too much.

To make the filling

  • Melt butter on a pan over medium heat. Add mushrooms and cherry tomatoes to the melted butter and carefully toss till evenly coated. Sauté on medium heat for 5 to 8 minutes until mushrooms are lightly browned and tomatoes are cooked down.
  • Reduce heat to low. Add garlic and cook for 30 seconds. Then add spinach and green onions. Stir together and cook till spinach wilts down.
  • Add salt, pepper, and then remove from heat. Then set aside to assemble.

To make omelette

  • Preheat non-stick skillet over low heat. Grease skillet with some oil. Pour over blended omelette batter and spread into an even layer. Then cover with a lid for about 4 minutes.
    Note: This step will be repeated 3-4 times till all batter used.
  • Once the omelette is cooked from the top, then remove the lid. Add vegan cheese on one half of the omelette, and add the filling on the other half. Cover with the lid again to allow the cheese to melt for less than a minute over low heat.
    Note: Only use about 3-4 tablespoons of the filling in each omelette, since you will need enough for all servings.
  • Gently slide the omelette and transfer into a serving plate. Top it off with fresh micro-greens, avocado slices and chives.

NOTES

  • Consistent batter: Make sure no lumps remain in the batter for a consistent flavor and texture throughout your eggless tofu omelette.
  • Preheat the skillet: Giving the skillet ample time to heat up (at least 4-5 minutes) will result in a much more evenly cooked omelette.
  • Cover while cooking: Remember to cook this eggless omelette with a lid on to help cook the top and melt the vegan cheese quicker.
  • Use a non-stick pan: This is essential to prevent the omelette from sticking and tearing.

NUTRITION

Calories: 129kcal | Carbohydrates: 11g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 398mg | Potassium: 339mg | Fiber: 3g | Sugar: 2g | Vitamin A: 993IU | Vitamin C: 9mg | Calcium: 28mg | Iron: 1mg
Course: Breakfast, Brunch
Cuisine: All, American
Keyword: Eggless Omelette, eggless tofu omelette
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