After thousand attempts and thousand of fails I’ve finally made a perfect vegan omelette. It is soft and fluffy and I swear I haven’t tried any other version that was that close to the real thing.
My vegan omelette is super satisfying and keeps you full for a long time. I can say it is better than omelette. Just try it!
Heat oil in a non-stick skillet over medium to low heat.
Blitz the rest of ingredients in a blender until smooth.
Pour the batter into the skillet and cook slowly until the top becomes dry and bubbly.
Gently flip using large spatula. Be very careful at this stage. You may use second spatula or fork.
Cook for another 1-3 minutes.
Serve with mixed fresh herbs, chopped tomatoes or any other filling of your choice.
PrintPerfect Fluffy Vegan Omelette
The best ever soft and fluffy vegan omelette.
- Prep Time: 3 min
- Cook Time: 6 min
- Total Time: 9 minutes
- Yield: 1
- Category: Breakfast, Tutorials
- Cuisine: French, Vegan
Ingredients
- 90g firm tofu
- 1/3 C chickpea flour
- 1 tsp psyllium husk
- 1 tsp nutritional yeast
- 1/2 tsp baking powder
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp turmeric powder
- 1/4 tsp Kala Namak
- pinch of smoked paprika
- black pepper to taste
- 3/4 C water
- oil for cooking
Instructions
- Heat oil in a non-stick skillet over medium to low heat.
- Blitz the rest of ingredients in a blender until smooth.
- Pour the batter into the skillet and cook slowly until the top becomes dry and bubbly.
- Gently flip using large spatula. Be very careful at this stage. You may use second spatula or fork.
- Cook for another 1-3 minutes.
- Serve with mixed fresh herbs, chopped tomatoes or any other filling of your choice.
Nutrition
- Calories: 280
- Sugar: 4.3g
- Sodium: 155mg
- Fat: 15.3g
- Saturated Fat: 2.3g
- Carbohydrates: 23.9g
- Fiber: 6.2g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegan egg, tofu, chickpeas, French, vegan, vegetarian
I would like to try making this but I don’t have/can’t buy any psyllium husk or nutritional yeast locally. Will it still work without those two ingredients? Or maybe there’s something they could be replaced with?
Psyllium husk works perfectly as a binder and as a thickening agent without adding any flavor. I use it so I don’t have to add more chickpea flour cause I don’t really like the taste of it. As for nutritional yeast, you can replace it with something that is rich in umami flavors like miso paste. It just adds richness to the final dish.
Okay, thank you very much, I’ll try to figure something out with those two ingredients & make the omelette!
I experimented a lot with this recipe. You just have to find the right tofu to chickpea flour ratio.
Hi there! Have you tried making the blended mixture ahead of time (say, 8 to 12 hours in advance) and refrigerating it? I’m looking for easy make-ahead meals, and this looks easy enough…just wondering about the make-ahead part. 🙂
Thank you!
No, I haven’t. The mixture thickens a lot after about 10 minutes so you’ll probably have to scoop it.
If you decide to try it, please let me know how it goes! 🙂
The omelet fell apart as soon s I touched it. I don’t know what I did wrong.
I’m sorry to hear that 🙁
The omelet has to be slowly cooked through. I always use a large spatula to flip it. Also, I always carefully weigh and measure all the ingredients.
Hi,
Do you mean regular firm tofu or firm silken tofu?
Thanks!
Hi!
Sorry for late reply. I kinda gave up blogging but trying to get back on track.
I used regular firm tofu.