Fluffy Vegan Omelette

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4.34 from 3 votes

Create a delicious and filling plant-based omelette with tofu and one very special ingredient. This vegan omelet recipe is dairy free and gluten-free.

For this recipe you will need a food processor and a hand mixer, like this one, to create foamy aquafaba. Alternatively you could use a blender for both the tofu and aquafaba. See note below recipe. You will also need a good flat spatula like this one. Sauté the vegetables as the omelet cooks.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast

Cuisine: American

Servings:

Author: Jenné Claiborne

Equipment

food processor
Hand mixer
high-speed blender Option if you don't have a food processor and hand mixer.

Ingredients

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

Instructions

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!

Video

Notes

Recipe Tips:

When blending the tofu and aquafaba, make sure no more liquid remains in the aquafaba. Pour off any excess liquid if it remains.
Use a pancake turner/spatula to loosen the omelette from the pan, and to flip it. Be careful not to tear it.
If adding vegan cheese: Add the cheese to the finished omelette, but don't remove it from the heat. Allow the vegan cheese to melt, then add the veggies, fold, and plate.

Nutrition