Vegan Omelette

Looking for a high protein vegan breakfast that isn’t oatmeal or a smoothie bowl? Here is a nice savoury “omelette” dish made mostly from tofu. The taste is very reminiscent of a traditional omelette due to the black salt. The texture is great too! a lot of vegan omelettes can be too dense in my opinion, but this recipe is pretty airy. Feel free to dress it up how you wish, I like adding a sprinkle of vegan cheese and whatever vegetables I have on hand. I hope you enjoy this easy recipe. If you want another vegan “egg” alternative dish, check out my Creamy Scrambled Tofu here.


  • 200g tofu.
  • 1/3 tsp turmeric.
  • 1/2 tsp garlic powder.
  • 1-2 tbsp flour.
  • 3 tbs cornstarch (for a lower carb version use 4 tbsp of chickpea flour).
  • 180ml unsweetened soy milk.
  • 1/2- 1 tbs rapeseed oil/olive oil (use less oil to make it lower fat).
  • 3/4 tsp black salt (essential).


  1. First, crumble the tofu into a blender and season it with the black salt, turmeric and garlic powder.
  2. Next, add the rest of the ingredients and blend them together until it makes a batter-like consistency (without lumps).
  3. Then, heat up a pan on medium-high heat for one minute before adding a drizzle of oil. Turn the pan down to medium heat and cook on each side for 2-3 minutes. Note: push down on it slightly so it cooks through evenly.
  4. Finally, top with your toppings of choice and enjoy!Screen Shot 2017-09-17 at 14.44.27.png

(with chickpea flour not cornstarch)

5 Comments Add yours

  1. Leonard says:

    Very nice, thanks for sharing.

    1. No problem, I like your blog. I am just reading your post about Alzheimers, very interesting.

      1. Leonard says:

        Thank you, I appreciate that and thanks for checking out that post.

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