silken tofu omelette

This eggy silken tofu omelette taste just like the regular ones! It happens to be vegan, gluten-free and high in protein. Super easy to make and incredibly versatile.

Vegan Silken Tofu Omelette

block 14.3 oz silken tofu

chickpea flour

nutritional yeast

cornstarch (or potato/tapioca/arrowroot starch)

salt (or kala namak (black salt))

onion powder

garlic powder

turmeric powder ((optional))

sauted vegetables

vegan cheese

avocado

In a blender, place in all ingredients and blend until smooth. Depending on the water content of your tofu, you might need to add some water. The batter should resemble that of regular omelette batter, and is slightly more watery than pancake batter.

Heat up ½ a tablespoon or so of oil in a non-stick pan over medium heat. Once pan is heated, pour in half the amount of batter and swirl the pan to encourage the batter to spread out.

Let it cook, covered for 4-6 minutes, or until the tops are cooked and no longer appear wet. Towards the end of cooking, loosen out the sides, ideally using a flexible spatula.

Add fillings of choice to one half of the omelette, them gently fold the other side over. Lightly press it down and cook for another 1-2 minutes.

Carefully transfer it to a plate, serve and enjoy!

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Vegan Silken Tofu Omelette

The most viewed silken tofu omelette recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine