Vegan Omelet Made of Tofu

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An omelet is a classic breakfast favorite. Eggs, milk, veggies, onion, and spices - that's it! But preparing an omelet without eggs offers various possibilities. Let's be clear: Kala Namak is a must have for a vegan omelet, no matter which “base“ you are using. It's Indian rock salt and tastes similar to hard-boiled eggs. Nevertheless, we still have to talk about replacing the egg mixture.

A lot of recipes are using chickpea flour mixed with yogurt or milk to get a thick and mushy mass. Others use aqua faba (made of chickpea liquid). And some are even using a finished mixture from the supermarket. None of these ideas was blowing our mind. So we had to search for another one. Especially, most of the results were more like a crepe (dry and thin) than an omelet (wobbly and thick).

So we used tofu for this recipe, a naturally wobbly mass, yay! And the result was wonderful! We got a thick mixture and a tangy taste we would love to have every morning.

R12 Vegan omelet made of tofu
R12 Vegan omelet made of tofu

Vegan omelet made of tofu

6 small omelets
20 minutes



  • 350 g (12.3 oz) firm tofu
  • 180 ml (0.7 cups) plant-based milk
  • 2 tbsp chickpea flour
  • 1 tsp kala namak
  • 2 tsp turmeric
  • 2 tbsp cornstarch
  • 2 tbsp nutritional yeast
  • salt & pepper
  • pinch of cayenne pepper
  • 1 onion


  • 1 onion
  • 200 g (7 oz) mushrooms
  • 100 g (3.5 oz) mixed green salad


  1. Puree all ingredients for the omelet (instead of the onion) in a high container.
  2. Peel and finely chop onion. Fold in the chopped onion to the omelet mixture.
  3. Prepare the toppings: clean mushrooms, remove stalks and slice.
  4. Heat a small pan with plant-based oil. Add omelet mixture and fry the omelets on both sides. Season with salt and pepper.
  5. In a separate pan heat oil and fry onion and mushrooms.
  6. Wash salad and top omelets with onion rings, sliced mushrooms, and fresh salad.
R12 Vegan omelet made of tofu
R12 R12 Vegan omelet made of tofu
R12 Vegan omelet made of tofu

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