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This is the best vegan omelet recipe – It’s super quick & easy to make and can be stuffed with any fillings like mushrooms, spinach, avocado, tomatoes or onions. Fold in some vegan cheese and you will have an amazingly delicious egg-less chickpea tofu omelet that can be made soy-free, too!
If I don’t go for my usual sweet breakfast like oatmeal, pancakes, waffles or crêpes, I love to make this hearty vegan omelet. Actually, it makes not only the perfect savory breakfast or brunch but it is also great for a protein-rich low-carb lunch or dinner. Also, it is one of my favorite post-workout meals as it is a tasty, chewy alternative to a liquid protein shake.
Use your favorite fillings!
This recipe only requires a few simple ingredients and can be made super fast as you can see in the step-by-step instruction below! Moreover, you can really add any vegetables and toppings for the filling! I love to stuff my fluffy vegan omelet with:
- Avocado and Garlic Mushrooms
- Lettuce or Spinach
- Tomatoes and Italian herbs
- Sautéed peppers and Carrots
- Onions (scallions, leek or yellow onions)
- Zucchini and Eggplant
- Vegan Cheese (see recipe links below)
… but there are countless other possibilities. So get creative!
Easy chickpea tofu omelet
For this easy recipe, I used a combination of silken tofu and chickpea flour. Silken tofu is super creamy and once cooked it gets an amazingly eggy consistency while being totally vegan! To avoid making vegan tofu scramble (because we want an omelet), I added chickpea flour which works great as a binder here.
Can I make this vegan Omelette soy-free?
If you’re a soy-free eater you can simply omit the tofu. But keep in mind that the consistency will be slightly firmer, like pancakes and not as fluffy and eggy as an omelet. I took photos of both options, however, I figured out that there’s no big difference from the outside as you can see here:
Vegan Chickpea Omelet on the left and Vegan Tofu Omelet on the right.
The Best Healthy Vegan Omelette
Besides being flavorful and delicious, this vegan omelet is rich in plant-based protein and fiber! Whether you’re making the tofu or the soy-free chickpea option, this egg-less omelet is packed with protein, making it to the best low-carb fitness meal! The fiber is essential for your digestive health and keeps you full for longer. Feel free to stuff your omelet with healthy veggies that are rich in vitamins and minerals to make this amazing vegan omelet even healthier!
How to make the best vegan omelet
Step 1: Making the batter
Start by draining the tofu very well. Then place it into the blender along with the remaining ingredients (except the oil). Blend everything until smooth and creamy. Set aside for 3-5 minutes to allow the batter to thicken slightly. In the meantime, you can prepare your favorite filling. I made a super delicious avocado and garlic mushroom topping according to this recipe.
Note:
Kala Namak, also known as Black Salt gives this omelet an “eggy” flavor so it tastes pretty much like real eggs! However, you can also use only regular salt, just consider that Kala Namak is less salty than regular salt.
Step 2: Cook the Omelette
Once the vegan batter has thickened up a bit, heat a large non-stick pan with a bit of oil. Once hot, pour in the batter, trying to create a round circle. Then cover the pan and cook for about 4-5 minutes. Flip your omelet and cook the other side for further 2-3 minutes. When it is no longer soft in the center, add your favorite filling to one side of the omelet. Then fold the other side over the filling and top with more garlic mushrooms if you wish!
Tip on using Vegan Cheese:
If using vegan cheese or vegan mozzarella, cook the omelet covered for another minute, or until the cheese has melted. You can also makeCashew Cream Cheese, Almond Ricotta or Vegan Parmesan for an optional homemade cheesy addition.
This best vegan omelet recipe is:
- Dairy-free
- Egg-free
- Nut-free
- Easy, Quick and Simple
- Protein-rich
- Fiber-rich
- Low-carb
- Gluten-free
- Can be made soy-free
- Delicious
- Eggy
- Perfect for breakfast, brunch or lunch!
Looking for more “vegan egg” recipes? If you’ve loved eggs as a non-vegan, try out the following eggy recipes:
- Vegan Spinach Quiche
- Mushroom and Leek Quiche
- Heirloom Tomato Tart
- Vegan Egg Salad (Breakfast Burritos)
If you try this best vegan omelet recipe be sure to leave a comment and rating letting me know how it turns out! Your feedback is always super helpful for me and other readers who are planning to try the recipe. And if you take a photo of your fluffy tofu omelet please tag me on Instagram @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Happy cooking!
Vegan Omelet
Author: Bianca Zapatka
This vegan omelet is super quick & easy to make and can be stuffed with any fillings like mushrooms, spinach, avocado, tomatoes or onions. Fold in some vegan cheese and you will have an amazingly delicious egg-less chickpea tofu omelet that can be made soy-free, too!
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Prep Time 5 minutes mins
Cook Time 10 minutes mins
Course Appetizer, Breakfast, Lunch & Dinner, Main Course, Side Dish
Servings 1 Omelet
Calories 290 kcal
Ingredients
Vegan Omelet
- 5,3 oz (150 g) silken tofu you can omit it, if soy-free (*see notes)
- ½ cup (45 g) chickpea flour
- 1 tsp baking powder
- 100 ml non-dairy milk or water
- 2 tbsp nutritional yeast
- ½ tsp salt
- ¼ tsp Kala Namak optional for "eggy" flavor (*see notes)
- ¼ tsp onion powder
- ½ tsp paprika
- ½ tsp turmeric powder optional for yellow color
- 1-2 tbsp oil for cooking
Filling (optional)
- 1 recipe mushroom avocado topping
- 1 handful baby spinach
Optional cheesy additions
- vegan cheese
- vegan mozzarella
- cashew cream cheese
- vegan parmesan
Instructions
Drain the tofu very well and place along with all the other ingredients for the omelet (except the oil) into a blender. Blend until smooth and creamy, then set aside for around 3-5 minutes to allow the batter to thicken slightly. (Please do not taste the batter as chickpea flour tastes bitter when it’s raw. Once cooked it’ll lose the bitter taste and turn into pure deliciousness!)
In the meantime, you can prepare the avocado and mushroom topping according to this recipe or sauté other vegetables you would like to use for the filling.
Once the omelet batter has thickened up a bit, heat a large non-stick pan over medium-high heat and brush the bottom with a bit of oil. Once hot, pour in the batter, trying to create a round circle. Cover the pan and cook the omelet for about 4-5 minutes, or until the top looks no longer liquidy. Flip on the other side and cook for another 2-3 minutes until it is no longer soft in the middle.
Add your desired fillings, then fold one side over so the filling is covered. (If using vegan cheese cook covered for another minute, or until the cheese has melted).
Enjoy!
Notes
- This recipe works also without the tofu, but the consistency will be firmer like pancakes. Simply skip the tofu and use only 1/4 tsp salt or 1/3 tsp Kala Namak.
- Black salt, also known as Kala Namak gives this omelet an "eggy" flavor so it tastes pretty much like real eggs! However, you can also use only regular salt, just consider that Kala Namak is less salty than regular salt.
Nutritions
Serving: 1Omelet | Calories: 290kcal | Carbohydrates: 25.2g | Protein: 23.1g | Fat: 10.1g
Nutrition is calculated automatically and should be used as estimate.
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