Tofu Omelette

  • Yield : 3-4 omelettes
  • Servings : 3-4
  • Prep Time : 15m
  • Cook Time : 10m
  • Ready In : 30m

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


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


Step 1

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.

Step 2

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.

Step 3

Use scrappy spatula to run underneath it to flip it. Might take some practice.

Step 4

Once both sides are dry you can plate it and fill it up!

Step 5


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