Silken Tofu Omelette (Vegan)

This Silken Tofu Omelette is soft, fluffy, and packed with flavor, making it a perfect plant-based alternative to eggs. I love how simple it is to prepare, and the texture comes out tender and satisfying every time.

Why You’ll Love This Recipe

I like this recipe because it uses silken tofu as the base, which blends into a smooth, egg-like batter. The combination of oat flour or chickpea flour with spices like turmeric and black salt gives it a realistic color and flavor. I enjoy serving it plain, or sometimes I fill it with veggies for a more hearty meal.

Ingredients

14 oz (400 g) silken tofu not firm tofu
2 tablespoons plant-based milk or water
5 tablespoons (37 g) oat flour or chickpea flour
2 teaspoons (12 g) arrowroot powder sub corn starch
1 teaspoon olive oil

Spices
½ teaspoon paprika powder
¼ teaspoon turmeric
¼ teaspoon garlic powder
¼ teaspoon black salt
¼ teaspoon vegetable broth powder optional

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I place the silken tofu, plant-based milk, flour, arrowroot powder, olive oil, and all spices into a blender or food processor.
2. I blend until smooth and creamy, making sure there are no lumps.
3. I heat a non-stick skillet over medium heat and lightly grease it if needed.
4. I pour in the batter and spread it evenly into a round omelette shape.
5. I cook for 5–7 minutes until the edges firm up and the surface begins to set.
6. I carefully flip the omelette and cook for another 3–4 minutes until golden on both sides.
7. I serve it warm, either plain or filled with sautéed vegetables, vegan cheese, or herbs.

Servings and Timing

This recipe makes about 2 servings. It takes around 5 minutes to prepare and 10–12 minutes to cook, so it’s ready in under 20 minutes.

Variations

Sometimes I add chopped spinach, mushrooms, or bell peppers to the batter for extra nutrition. If I want a richer flavor, I sprinkle vegan cheese inside before folding. For a spicier version, I add chili flakes or a touch of hot sauce to the mix.

Storage/Reheating

I store leftover omelette in an airtight container in the refrigerator for up to 2 days. To reheat, I warm it in a skillet over low heat or microwave it gently until heated through. I don’t recommend freezing since the texture changes.

FAQs

Can I use firm tofu instead of silken tofu?

No, silken tofu is essential for the soft, eggy texture of this omelette.

Can I make this recipe gluten-free?

Yes, by using chickpea flour instead of oat flour.

Do I need black salt?

Black salt gives an egg-like flavor, but I can substitute regular salt if I don’t have it.

Can I bake this instead of frying?

Yes, I pour the batter into a greased oven-safe dish and bake at 375°F (190°C) for 20–25 minutes until set.

Can I double the recipe?

Yes, I simply blend a larger batch, but I cook the omelettes one at a time for best results.

What’s the best pan to use?

I use a good non-stick skillet to prevent sticking, since the batter is delicate.

Can I add nutritional yeast for flavor?

Yes, 1–2 teaspoons add a nice cheesy taste.

How do I make the omelette fluffier?

I cook it on medium-low heat to allow it to rise and firm slowly.

Can I serve it cold?

I prefer it warm, but it can be eaten cold in wraps or sandwiches.

Can I fill it like a traditional omelette?

Yes, I add fillings like spinach, mushrooms, or cheese before folding it in half.

Conclusion

I love how this Silken Tofu Omelette turns out soft, flavorful, and versatile. It’s a quick, high-protein meal that’s easy to customize, making it one of my favorite vegan breakfast or brunch recipes.

Print