Upgrade your morning with this light and fluffy vegan omelette. Made with tofu and aquafaba, this vegan breakfast has the taste and texture of an egg white omelette. Fill it with colorful and delicious sautéed veggies for the ultimate breakfast feast!
I’ve long been a fan of tofu scramble for breakfast. It’s easy to make, full of protein, and absolutely delicious. However, lately I started craving a fresh take on tofu. While watching someone make an egg white omelette, I got the idea to make a vegan version. Tofu alone would work, but it wouldn’t be as light as egg whites. That’s when it hit me: aquafaba, the liquid from cooked chickpeas, is the perfect replacement for egg whites in many recipes. Would it work in a vegan omelet?
Indeed, it worked like a charm. This recipe is simple, delicious, and healthy. Fill your vegan omelet with whatever veggies your heart desires––or your fridge can provide. I love sautéing onions, peppers, mushrooms, and spinach for the most colorful and delightful filling.
Why we love it
- Fluffy and light
- High in plant-based protein
- Full of fiber, and will keep you full for hours
- Simple ingredients
- Nutritious and filling
- Great for meal prep | Yummy leftover approved
The Star Ingredients
Aquafaba | Chickpea Liquid
If you’ve never used aquafaba, get ready for a treat. Aquafaba, bean water in Italian, is simply the cooking liquid from chickpeas. This liquid is high in protein and can be whipped to foamy delight. Aquafaba can be used as an egg white replacement in many recipes, including classic French macarons, meringue cookies, and vegan mayo. In most recipes aquafaba must be mixed with another ingredient, like powdered sugar, to stabilize and maintain its fluffiness. For this recipe we whip 1/4 cup of aquafaba with a hand mixer then mix the foam with pureed tofu. Though 1/4 cup does not seem like a lot, it will transform the texture of the cooked tofu, and create a wonderfully light and tender omelette.
This vegan omelette would be nothing without tofu. To make the omelette, tofu is pureed with spices then mixed with foamy aquafaba. Like a real egg, tofu will firm and hold togther when cooked. For this recipe you should use firm or extra firm tofu. There is no need to press the tofu before making the omelet, but feel free to do so if you want. It could reduce the cook time by a couple of minutes.
Black Salt | Kala Namak
Black salt is a must for any vegan egg recipe. This sulfur rich salt has an eggy flavor and stinky aroma. Perfect for replicating the taste of real eggs. Just a little goes a long way. Look for black salt, or kala namak, at your local Indian or international grocery store or online.
How to make it
Blend tofu and seasonings in a food processor until smooth.
Whip aquafaba in a small bowl with a hand mixer until foamy; and no liquid remains.
Blend the tofu into the aquafaba and stir well.
Heat non-stick skillet and grease. Pour the tofu batter into the skillet and spread evenly with a silicon spatula; covering the bottom of the pan, like a huge pancake.
Cook for 20-30 minutes, until the entire top of the omelette has dried out and turned a very light golden color.
Cook the vegetables for the filling while the omelette cooks in its own skillet.
Remove the omelette from the heat and fill with the sautéed vegetables. Fold one side of the omelette over the veggies, and carefully transfer it to a plate. Serve hot and enjoy.
Tips & swaps for success
- If you don’t have a food processor a blender will work to blend the tofu. You can also whip the aquafaba in a highspeed blender, but it will likely not get as foamy as with a hand mixer. Add a pinch of cream of tartar to help it expand.
- Only use the aquafaba foam. Pour off any liquid that may remain before blending with tofu.
- You could skip the aquafaba for an equally tasty vegan omelette. However, the omelet will not be as light and fluffy as it is with the addition of aquafaba.
- Use a non-stick skillet. I recommend a non-toxic one like Green Pan or Caraway. Look for these online or at Home Goods (even better prices)
- Use a pancake turner spatula. Be careful when folding and removing the omelette from the pan. It may stick a little, so the spatula is an essential tool for releasing it from the pan while keeping it intact.
- Fill it with as many veggies as you’d like. Prepare the veggies while the omelette is cooking or before.
- Feel free to add vegan cheese. Just give it time to melt before removing the omelette from the skillet. It is also delicious with vegan bacon or vegan sausage.
- Omelette is delicious anytime, but best served hot and right out of the skillet.
How to store leftovers
This vegan omelette recipe is great for meal prep. It keeps well in the fridge, and can be reheated in the microwave (1-2 minutes). Store in the fridge for up to 5 days in an airtight container.
Check out these other savory vegan breakfast recipes:
Fluffy Vegan Omelette
- 1 block firm tofu
- 2 tbsp nutritional yeast
- 1 tsp turmeric powder
- 1 tsp Indian black salt Kala Namak
- 1/4 cup liquid from a can of cooked chickpeas you can use liquid from home cooked chickpeas too
- Avocado oil cooking spray optional if you have it
- 1 tbsp avocado or olive oil
- 1/2 yellow onion sliced
- 2 cloves garlic minced
- 1/2 bell pepper sliced
- 1 roma tomato diced (or any type of tomato, about 1/2 cup diced)
- 1 zucchini diced
- 1/2 tsp salt + more to taste
- 2 handfuls raw or frozen spinach
- Place tofu, nutritional yeast, turmeric powder, and black salt to a food processor and blend until smooth.
- Add the chickpea liquid, aquafaba, to a bowl and use a hand mixer to beat until it is foamy and no liquid remains.
- Scoop the tofu mixture into the aquafaba and stir well.
- Warm a non-stick skillet over medium high heat and grease with avocado oil cooking spray, or use a paper towel to carefully coat the pan in oil. When the pan is hot pour the tofu mixture into the center and allow it to spread out making a large omelet. Reduce the heat to medium and cook for 20-25 minutes until the top has dried out.
- There is a lot of liquid in the omelet, so you may see some bubbles in the first few minutes. Use a spatula to press in the edges of the omelet to make them thicker and “eggier” if you’d like. After 20-25 minutes, cover the pan with a lid and cook for another 5 minutes on medium low heat.
- While the omelet cooks you can sauté the vegetables. In another skillet warm 1 tbsp of oil on medium heat. When hot add the onions, garlic, and pepper to sauté. When the onions are translucent, add the tomatoes and zucchini and a pinch of salt. Cook for 10 minutes, or until the zucchini is tender. Stir in the spinach and cook for a couple minutes longer. Stir in the turmeric and remaining salt.
- When the omelet is done, take a thin spatula to very carefully loosen the bottom away from the skillet without breaking it. Transfer the omelet to a serving plate, top half of it with the cooked vegetables, then use the spatula to carefully fold the other half over the veggies. Serve hot!