Tofu Omelette

BY : PUBLISHED : September 8th, 2014 UPDATED: August 25th, 2021

I know a lot of people get their chonies in bunch over vegans who make food to look and taste like their non vegan counterparts. I recently heard authors Melanie Joy and Colleen Patrick -Goudreau speak together and one of them (I can’t recall which) talked about how while we may not want the actual animal food our bodies do crave familiar texture, and flavors such as salty and sweet. Soooo that having been said, I thought I’d give this tofu omelette a try because a new vegan breakfast idea is always welcome. You’ll need a good non stick pan. (Adapted from http://www.onegreenplanet.org/vegan-recipe/low-fat-vegan-silken-tofu-omelet/)

Tofu Omelette folded 1 scaled

Tofu Omelette

Stephanie Lundstrom
Sometimes we just want a good taste of comfort, and this tofu omelette fits the bill.
5 from 1 vote
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Breakfast
Cuisine American
Servings 3 servings
Calories 162 kcal
METHOD Stovetop
DIET Vegan

Ingredients
  

  • 12-15 ounces of firm tofu
  • 3 Tablespoons of almond or coconut milk
  • 3 Tablespoons of nutritional yeast
  • 3 Tablespoons of cornstarch or tapioca starch
  • 1 Tablespoon of soy sauce
  • 1 teaspoon of dijon mustard (essential)
  • 1/4 teaspoon of turmeric
  • 1/2 teaspoon of salt or to taste
  • 1/4 teaspoon of black salt for eggy taste
  • 1/4 teaspoon of garlic powder
  • 1/8 teaspoon of smoked paprika
  • Broth for thinning
  • Omelette fillings (Spinach, mushrooms, bed bell peppers)

Instructions
 

  • Add all ingredients (except the fillings) to a food processor or blender and blend until smooth, should be thick but pour like a batter. Add broth as needed.
  • Once broth is pourable spread it in a HOT non stick pan like you would a crepe. It will start drying out and changing color to a dark yellow.
  • Use scrappy spatula to run underneath it to flip it. Might take some practice.
  • Once both sides are dry you can plate it and fill it up!

Nutrition

Calories: 162kcalCarbohydrates: 14gProtein: 15gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gSodium: 960mgPotassium: 174mgFiber: 3gSugar: 1gVitamin A: 42IUVitamin C: 1mgCalcium: 163mgIron: 2mg
Keyword breakfast, egg free, plant-based, tofu, tofu omelette, vegan, vegan breakfast
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

About Stephanie Lundstrom

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