Simple Vegan Omelet

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Vegan breakfast feast made with our Vegan Omelet, toast, salsa, vegan parmesan, fruit, and a glass of OJ

If you’re vegan, I’ll take a wild guess that eggs were one of the last things you struggled to give up. That and ice cream.

Although I’m not 100% vegan, I do eat a mostly animal-free diet and I’d like to continue finding ways to fuel and satisfy my body on a plant-based diet.

I grew up loving eggs and ate them most mornings into adulthood. Unfortunately, a couple of months ago, John and I got a nasty case of food poisoning that left me with zero appetite for eggs. As in: none-point-none.

Now that we’re fully recovered and our appetites have mostly normalized, eggs have started to sound good again. But I’d like to see if I can get my egg fix elsewhere.

Series of photos showing how to make our Vegan Omelet recipe

I had a random internal dialogue that went something like this.

“Hmm, eggs are good.
I wish there were vegan eggs.
Never tried a tofu scramble. Maybe I should do that.
Ooh, a vegan omelet! Yep, I’m doing that.”

I did a little research on vegan omelets and a few great cooks have mastered the basic technique and paved the way for me to make my own interpretation of this delectable dish.

My 7-ingredient base starts with silken tofu – creamy, blend-able, and full of protein. Then flavor is added from hummus, nutritional yeast, sauteed garlic, and paprika. Sautee veggies add extra fiber, nutrition, and texture.

Even though it doesn’t look like eggs before cooking, the finished result is nearly identical to the real thing!

Vegan breakfast plate filled with our Vegan Omelet, salsa, and toast

How do they compare in flavor? Pretty spot on. Someone would probably guess it wasn’t eggs, but it wouldn’t be that obvious. I personally love this omelet and am thankful it’s a legitimate alternative to the real thing!

What to expect:

Slightly crisp on the outside
Tender on the outside
Fluffy
Savory
Satisfying
A beautiful golden hue
Stuffed with sauteed veggies
& Packed with nutrition (22 grams of protein!)

If you’re on the fence about eggs but still love a good omelet or scramble, this is the recipe for you. I will gladly be hopping on the tofu omelet bandwagon without looking back. Cheers!

Plate of our Vegan Omelet recipe with a bowl of salsa for serving

Simple Vegan Omelet

An easy vegan omelet for first-timers. 7 ingredients, loads of veggies, simple methods. Hearty, savory, fluffy, and delicious.
Author Minimalist Baker
Print
Plate with a Simple Vegan Omelet beside a bowl of salsa
4.34 from 51 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 1 (omelet)
Course Breakfast
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 48 Hours

Ingredients

OMELET:

  • 5 ounces firm silken tofu (drained and gently patted dry // 5 ounces yields ~3/4 cup)
  • 2 Tbsp hummus
  • 2 large cloves garlic (minced)
  • 2 Tbsp nutritional yeast
  • Salt and black pepper
  • 1/4 tsp paprika
  • 1 tsp cornstarch or arrowroot powder

FILLING:

  • 1 heaping cup veggies of choice (I like onion, tomato, mushroom, spinach)

TOPPINGS (optional):

Instructions

  • Preheat oven to 375 degrees F (190 C).
  • Prep veggies, drain and dry tofu, and mince garlic. Set aside.
  • Heat a small-to-medium, oven-safe skillet over medium heat. Once hot, add olive oil and minced garlic and cook for 1-2 minutes or until just lightly golden brown.
  • Transfer garlic to food processor, along with remaining omelet ingredients (tofu – cornstarch) and mix to combine, scraping down sides as needed. Add just a touch of water to thin – 1-2 Tbsp at most. Set aside.
  • To the still-warm skillet over medium heat, add a bit more olive oil and the veggies. Season with salt and pepper and sauté to desired doneness. I like to start with onions and tomatoes, then add mushrooms, and end with spinach so each has proper time to cook. Set aside.
  • Remove skillet from heat and make sure it’s coated with enough oil so the omelet doesn’t stick. Add back 1/4 of the veggies and spoon on the omelet batter, spreading it gently with a spoon or rubber spatula, being careful not to tear or cause gaps. The thinner and more evenly you can spread it the better. So you may not end up using it all.
  • Cook over medium heat on the stove top for 5 minutes until the edges start to dry. Then place in oven and bake until dry and deep golden brown – 10-15 minutes. The longer it bakes the less soft/wet it will be, so if you prefer a more “well done” omelet, cook closer to 15 or more.
  • Using an oven mitt, in the last few minutes of cooking carefully add remaining veggies back on top of the omelet and cook another 1-2 minutes to warm through.
  • Carefully remove from oven with oven mitt and fold over gently with a spatula. If it doesn’t want to fold, you can serve it as a frittata or scramble!
  • Serve with desired toppings. I went with salsa, vegan parmesan cheese, cilantro and toast.

Notes

*Loosely adapted from Post Punk Kitchen
*Nutrition information is a rough estimate.

Nutrition (1 of 1 servings)

Serving: 1 omelet Calories: 232 Carbohydrates: 22 g Protein: 22 g Fat: 7.8 g Saturated Fat: 1.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 760 mg Fiber: 8 g Sugar: 2 g

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  1. Melanie Pitches says

    hello it would have been great to know what consistency the batter should be. a video would have been even better but realise that’s more time. What does the hummus do in this recipe? what would you use instead? bit of a faff if you dont have some to hand. its still in the oven so not sure how well it worked yet!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      The hummus adds flavor and texture. The batter should be pourable but thick. Let us know how it goes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear that, Imogen! We’ll take another look and see if we can make them more clear. Would you mind sharing if there was a certain part you found tricky?

  2. Andrea Powell says

    Just reading this I’m stunned to see that you are telling people to heat up olive oil, a cold pressed oil, completely not suitable for cooking, but only to be used cold on salads.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Andrea, feel free to use avocado oil, if preferred! We typically use avocado oil in newer recipes.

  3. Natalie says

    The best website for all things vegan! If i want to eat anything this is now where i cpme forst! Awesome omelette too! Many thanks!

  4. Vibi says

    This was a great find as I was looking for some vegan brunch recipes. I added a side Of roasted potatoes and some greens. Thank you for sharing. ?

  5. Rahul says

    Hi Dana!

    First of all – I want to thank the work you and your husband put on this site. Your food has changed my daily habits (for the better! That goes without saying) and I’m always excited to cook a recipe of yours! Always a hit with my friends and family whenever they come over.

    I thought the vegan omelet tasted great, but I’m having an issue moving it from the pan to the baking tray, and then back to the pan after the oven while retaining its shape. Usually I’ve ended up creating the ‘fritata’ texture as it’s been very difficult to transport it while maintaining its shape. I tried adding extra olive oil to prevent the omelet from sticking (in my non-stick pan). Do you have any recommendations on how to maintain the shape of the omelet while moving it?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      If you cook it in an oven-safe pan (we prefer cast iron), it can seamlessly go straight from the cooktop to the oven! Hope that helps!

  6. Richard says

    I was really impressed by this. I doubled the recipe and used tapioca rather than arrowroot as that’s what I had in. Mine didn’t look that pretty, but it tasted good and was reminiscent of eggs to me! Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Richard. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  7. Sam Richardson says

    Rated really nice. However, where it says tofu – cornstarch I stupidly didn’t realise it meant the ingredients from tofu to cornstarch in the list. Probably because of this I wasn’t as fluffyxasvi d hoped. Was nice though. I’ll try harder next time.

  8. Friso says

    I don’t know how specific the type of tofu is, but this recipe just ended up being a very thick sauce. I’m trying to save it by adding flour and soy milk and making weird omelet-pancake hybrids. I highly recommend adding chickpea flour to the mixture and adding water untill the batter becomes similar to that of pancakes.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So it will be almost a hummus-like sauce on the front end, but after cooking it should firm up!

  9. Jin says

    this recipe didn’t work for me and I’m not going to try again… I tried both silken and firm tofu, didn’t work. Also followed the suggested amount/portion didn’t form any shape… and the prep time was almost an hour… my kitchen ended up in a mess.

  10. Sash says

    I have just moved house and don’t have a food processer or Nutribullet at the moment! Can I make this and beat it with a whisk? I know it would be extra effort…will it work? :) Really want to try this!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried it, but it might work! The mixture probably won’t be quite as creamy though. Let us know if you give it a try!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kelly, we used firm silken tofu. If you use medium to firm tofu that is not silken, it might not be as smooth. If you use soft silken tofu, it may be too tender- in which case, you could try adding chickpea flour to thicken. Hope that helps!

  11. Jenny says

    Hi! I tried making this and it tasted good but it didn’t turn out quite right. How thin should the batter be? It didn’t spread very well. Am I looking for a pancake batter consistency?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You’re looking for maybe a 1/4 -1/2 inch thick? It should be kind of thick to spread and should firm up in the pan.

  12. Loren says

    THANK YOU FOR THIS!!! I plan on trying this ASAP. Have you tried using black salt to get the eggy flavor?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      We have more recently, but this was an older recipe. Definitely add it for more “eggy” flavor!

  13. Krissy M says

    Hi! I don’t have a pan I can transfer to the oven. Would transferring the omelette work? Would it fall apart?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Krissy, we haven’t tried it, but think it could work if you are careful. A large kitchen tool such as a grill spatula would be ideal for transferring it.

  14. Stephanie says

    Can I just say I love this. This was delicious and it worked effortlessly. I added what vegetables I had which were onion, silver beet, red capsicum and mushroom. I also topped with a touch of sweet chilli and it was amazing. Exceeded my expectations to be honest because I’m a recently converted vegan and still finding what works and what doesn’t. I was an egg-oholic. Literally it was my go to breakfast for years on end.

    Thank you thank you thank you

  15. Rohonda Williams says

    Dana, thank you so much for this recipe! I have not tried it yet, but I will definitely give it a shot! I am a vegan and I soooo miss having eggs in the morning for breakfast. I have tried other vegan omelet recipes, but have not been able to obtain the desired consistency. This recipe gives me hope! :)
    One question: I do not eat tofu, is there an alternative to using tofu? In the past I have used chickpea flour, but as mentioned before – the texture/consistency leaves much to the imagination.

    Thank you so much for all of your wonderful recipes!! I look forward to hearing from you!

  16. Carrie Ann Kaye-Kuter says

    I am in a very similar boat to what you described. I’ve been mostly vegan for about a year with the exception of occasional fish and egg white veggie scramble.
    I haven’t had cheese in a long time and I don’t miss it but, eggs I really can’t kick. I’ve made tofu scrambled eggs b4 and they are ok.
    I made this and it might be the closest thing for me! I do wonder if I could leave the hummus out next time? It was a little too garlicky for breakfast for me. As is I’d make again for lunch or dinner but I like to start my day blandish. I also wonder if you found a way to speed the prep or pre prep some of it. The nice thing about egg whites and veggies is it takes 4 minutes to make start to finish.
    I love thoughts or tips on “quick eggs”
    But very delicious as is!!

  17. Aida says

    You are the best vegan/gluten free chef out there. I have tried over 10 of your recipes and they have all cane out AMAZING. You are amazing. I am going to make this for Sunday brunch tomorrow!

  18. Heidi says

    OMG! FANTABULOUS! Graceful I’m not. I need to work on flipping it in one piece. Other than that I loved it. For veggies I used edamame, red pepper, red onion, corn, diced broccoli & baby portobello mushrooms. I think I used 1.5 cups total. For spices I used dried cilantro leaves, garlic salt, ground mustard,ground ginger and vegan parmesan. I baked it for 13 minutes and added the rest of the veggies and baked another 3 minutes. Too bad I can’t add a picture.

  19. Tracy Hall says

    This looks great. Can’t wait to try. I have tried some nutritional yeast in recipes before and didn’t care for it. Perhaps it was the brand. Do you have one you could recommend? So many vegan recipes call for it and I hate to keep excluding them as possibilities.

  20. Rod says

    I was asking too much from this recipe; I tried to make it with just cheese. I was hoping to use this as a base for a plain cheese omelet. I might try again rising it in the oven, but in a pan, it just won’t stick together to permit a flip. BTW, if you use black salt it adds a great deal of egg flavor; the darker the better. If you run accross another ingredient that would add cohesion, let me know.

  21. R. says

    Great recipe! I loved it! Hubby ate all the hummus so I made without. I bet it tastes even better with hummus. Can’t wait to try it out! ?

  22. Marg says

    Delicious-made it this morning. AM wondering what contributes to the high sodium content in this recipe?
    Thanks

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Marg! It may be the hummus we used to calculate it. So use a low-sodium hummus and draw back on seasonings. Hope that helps!

  23. Kalle says

    I made this and loved the flavors. My problem was it stuck to the bottom of the pan. I am trying to cut back on oil use. Any suggestions on pan types or other alternatives to keep it omelet from sticking to the pan?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, a little oil on this one can go a long way. Otherwise, a nonstick pan should help. We’ve heard good things about GreenPan.

  24. Amy says

    Like others, I too had a hard time getting this done enough to fold into an omelet. I baked it for about 25 minutes and it still fell apart. It would’ve been helpful to know what consistency the egg mixture should be and how much we should put in the skillet. I interpreted the directions to mean that the batter should be as thin as possible, but what I found is that when baking, it cracked which meant it fell apart. The next batch I made, I was sure to pour in a lot more egg mixture. It was much better, but had to cook a long time to get it brown, and it still fell apart. Aside from all that, it is truly delicious, just probably beyond my cooking skills.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’ll take this into consideration, Amy! Definitely not going for as thin as possible. I’m going to be retesting this recipe soon and will post any more helpful notes that I can!

      • Amy says

        Thank you Dana! Aside from the technical issues, the flavor is fantastic! My husband loved it too. I would definitely like to try it again, so I will check back for an update. I also forgot to mention that the omelette I made was tomato and fresh basil. I highly recommend it :)

  25. vero says

    this recipe is absolutely delicious!! i’ve never liked animal eggs but have always craved the simplicity of an omelet. this recipe made that possible, and is so easy, i plan to incorporate it into my diet at least once a week (lazy sunday omelets anyone?)

    so flavorful, and I plan to switch up the seasoning as i go along so i can keep it fresh!

    i’m honestly so flabbergasted that this recipe is so simple and yet so life-changing!! thanks times infinity :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Vero! With the added toppings, they are a great plant-based alternative and replicate the taste of an omelet!

      • Vero says

        Sorry, I guess I should have clarified… I’ve never actually liked the taste of eggs (I’ve refused them ever since I realized I could -about 18 months old, much to my mother’s chagrin) so the less these taste like animal eggs the better. I’ve always wanted an omelette but there isn’t really anything to replace eggs in one.

        If it does taste like eggs, is there a way I can alter the recipe to make that flavor less prominent? Which specific ingredients are providing the egg flavor?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Vero, thanks for your reply! They do not taste like eggs and are a great plant-based version of an omelet so you should be in good shape!

  26. Hari says

    I tried following this recipe and it was not cooked and had to scrape it of the plate to make a scrambled version out of it. I avoided Humus, added 2 teaspoons non dairy creamer, water, 1/4 teas spoon of baking Soda and made 3 of them on a pan. I made it like a thin pan cake more like what is called a Dosa in Indian restaurants. Not sure how to attach photos here.

  27. Lia de Ruiter says

    I made it, but I am not a great cook, so it didn’t really look like an omelet. It was quite tasty though. My skillet was too small, so I had some of the batter left. The next day I made a scramble with the remaining batter. I stirred and stirred with a knife until the batter was all brown and crisp. It turned out delicious! Even better than the omelet of the previous day. I will probably make the batter again to make a good crisp scamble. It resembles minced meat (not taste, but texture) Thanks so much for the recipe!

  28. Shanna says

    I have to say I’ve made this omelet so many times and it’s the best version of a vegan omelet I’ve ever had. I don’t like the chickpea flour ones. I love how healthy and full of protein this is, but also so light. I love that it’s tofu based. I don’t think it actually tastes like eggs necessarily but it’s seriously delicious. And it does look like an egg omelet when it’s done cooking. LOVE THIS!

  29. Jessie Chiang says

    Hi Dana! I was wondering if the pancake or inlet itself froze well? Would I be able to make a lot for the week and defrost in a pan and then add freshly cooked veggies?

  30. Emily says

    Didn’t really work the first time. I think maybe it wasn’t thin enough, so it’s more like a tick savory oatmeal consistency.

  31. Samta Varia says

    I really liked the simplicity but gourmet-ish feel if this recipe. I’d be curious to know what others did though, as I had to add a lot more water than suggested in the recipe, to get my batter to spread. Once I added the water, the end result came out great!

  32. Lenore says

    Thank you for posting this–I am vegan but could never make a vegan omelette I liked because I dislike chick pea flour. I never thought to use hummus. I will tell you how it comes out.

  33. Vegan G says

    Delicious!
    I had really low expectations here- every vegan omelette I’ve ever made has been at least a little gross or raw tasting or just tasted like stir fried tofu-but this was perfect. So satisfying and fulling and there’s tons of protein which is a huge plus. Mine did not work as an omelet, so i turned it into a scramble, which was still insanely good. I’d suggest you pour the batter on fairly thick and cook it a little longer on the stove before putting it in the oven. I think it’ll take a couple tries to get right, but I will definitely be making this again!

  34. Tarryn says

    This is SO yummy! FINALLY, a vegan omelette recipe that works! The only issue I’ve had is my veggies burned on the bottom, am I cooking them to long before I add the batter?

  35. Sheryl Charbbi says

    I believe you forgot to add when to add the nutritional yeast in the written portion of the recipe along with the hummus. I realized after following the directions that I didn’t add those ingredients, but then I looked at the pictures and realized you had blended it at the beginning. I also blended cooked sweet potato with the tofu mixture. As a new transitioning vegan, this was a healthy breakfast with lots of protein. Tofu texture is something I will need to get used to. I need to add more spices and more salt. But besides that, it was good!

  36. Lauren says

    This was incredible. Well done! I’ve tried other omelette recipes using chickpea flour and just ended up with a half cooked “meh” result. There was so much flavour in this. I used a red pepper hummus as I didn’t have plain so maybe that’s why the taste wasn’t very similar to an omelette but I’m totally fine with that. This was WAY better than a real omelette. I’m wondering if these can be made in advance and just heated up on the stove?

  37. Julia says

    Hi Dana, Thank you so much for such an amazing recipe. My partner and I love it!!! The only problem i experienced was that the mixture didn’t thicken at all and even after baking it remained quite loose. It tasted amazing but next time I would like to make look like real omelet as well. what do you think i might have done wrong?

  38. Robin says

    Very good use for my silken tofu. My tofu scrambles have always used firm tofu. I used my Vitamix and it was pretty thick so added water. Can never get enough veggies as a vegan. I will try blending this in bulk- can it be made and refrigerated for later use? I’m thinking of camping & my veggie camping girl friends.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Robin! I would think you can refrigerate for later but haven’t tested it out. If you do, let us know how it goes!

  39. jayne terry says

    This recipe looks great except for one thing: it’s super high in sodium.

    Where is all the sodium coming from and is there a low sodium version of the recipe?

    Please let me know and thank you so much for the amazing recipes you offer.

    Jayne

  40. Johan says

    This recipe still taste pretty damn good but I can’t get it into an omelet shape. I tried to follow this recipe 3 times now, and every time it just becomes scrambled tofu eggs. I’ve added more corn starch, less cornstarch, firmer drier tofu, I even went and bought a better food processor and nothing. Love the website and the photos. A video of this recipe would be nice, so we can see the steps as they happen.

  41. RK says

    I usually have great success with your recipes but this one failed me. I used silken tofu organic firm and added more water to help thin it out to no avail. Is the batter supposed to act like a pancake? I would love it if the directions were teased out a bit more as it became unclear around step 6 and 7. Possibly more photos of the “egg” batter would help. I love this website and your recipes have been so helpful to my meal planning for the past few years. Thanks Dana.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi RK! Next time you can try firmer tofu – that should help. Also, if you drain the tofu of excess water.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi! While it is not mandatory to use, nutritional yeast gives it a nutty/cheesy flavor but can be left out!

  42. Sophia says

    I made this recipe and let me tell you it is really tasty, but I couldn’t for the life of me get it to look remotely like an omelette. Ended up doing a scramble with it but it was still very good. Would try to make it again !

  43. Iris Aharoni says

    Hi Dana,

    Is the added hummus – whole beans cooked , flour, paste ?
    I don’t see whole beans in the food processor picture …

    Thanks,
    Iris

  44. Mary says

    Trying this as I type. I doubled the recipe and spread it on a small cookie sheet to cook 100% in the oven. I’m going to try to cut it into squares for breakfast sandwiches.

    One thing: how do you know when it’s done? The top is try but the center is still batter like….

  45. Sumathi says

    This recipe looks wonderful and I’d like to try this for our family. WE are vegetarians and this would be a great addition to our menu. I could not find Firm Silken Tofu (found just Silken Tofu). Where can I find this? Can this be made with just Silken Tofu in case I cannot find the firm kind? Thanks.

  46. Hannah says

    THIS IS INCREDIBLE. I didn’t use houmous as i’m not a huge fan so didn’t have any in my house but it was delicious (i had to serve it as a scramble as the whole thing fell apart) but it is so so good. I actually hate eggs so i tried this as an alternative and it’s so delicious, and tastes really cheesy and flavoursome and not bland at all. 10/10

  47. Lindsay says

    I just became vegan 3 months ago and all I have been craving for breakfast is a veggie omelet. I am SO happy I came across this recipe! Can’t wait to try it! :)

  48. vegandebra says

    I make tofu omeletes without a food processor by just cooking in the pan without stirring for 15 minutes. I have been looking for a delicious spice blend like this.

  49. Veerle says

    This was delicious and healthy too but it didn’t really taste like an omelet to me. I know that it’s not supposed to taste exactly like the real thing but it wasn’t even close in my case. I followed the recipe (except that I also added 1/2 tsp black salt.) Don’t get me wrong, I definitely like the recipe but it tastes pretty much like a veggie burger to me.

    Does anyone know what I did wrong or is this normal?

  50. Kristine says

    Great recipe! But question: am I able to make a bigger batch to use at another time? If so, how long will this batter last for?

  51. Rick says

    I was just wondering, if I wanted to use this recipe for just scrambled eggs, would I be able to do that? Also, would I be able to do this without the need of an oven if I’m simply doing scrambled eggs!? I’m looking forward to trying this as my egg allergy has kept me from having eggs for the last seven years now!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I would think so! Let me know if you give it a try!! You shouldn’t need the oven. Great idea, Rick!

  52. kristi says

    I’m so excited to try this!

    I did notice that olive oil isn’t in the recipe list, and after I plugged it into myfitnesspal, I don’t think it was included in the calorie estimate.

    Otherwise, if this works out, it’ll open up a whole new morning routine for me!

  53. Caro says

    How long can uncooked batter be kept? I’ve kept away from tofu for the most part because I can’t use up a whole container in one sitting :) this recipe has fulfilled my need for omelettes !!

  54. Vaishak says

    Hi Dana,

    Excellent recipe. The pictures really make wakes up my appetite. Never thought, such a recipe was even possible. I loved it. I however, have 3 questions..

    1. Is it possible to make this recipe, without an oven.. because I dont have one. If you can suggest any recipes from ur site, I would love to try it. (BTW, ur site looks great!).

    2. Pictures are stunning. What camera do u use? I have just started a site for veg recipes.. So, right now, I am using a 5MP mobile camera. I can feel effect of good to great when i see ur pics. :)

    3. Really nice menu, where u list prep time, and how many people served etc.. I have seen it in lot of places as well. Where do u get that?

    Finally, if possible, I would be very happy if u could make a visit to my site and give me your feedback on what I can improve.

    Thanks for being an inspiration.
    Regards
    Vaishak

    • Renee Jacobs says

      Will not make this again. Tahini is a very strong flavor, so the hummus overwhelmed all the lovely ingredients that I filled the omelette with (I wasted my chanterelle mushrooms!). The end result did not remind me of real eggs at all – taste and texture were a miss. Black salt is easy to find (at Trader Joes, etc) and could help with the missing egg taste. Using chia or flax seeds might help with the consistency. Also, I think the blended tofu mix needs water? It came out in a thick clump in my pan, which did not spread easily. The post punk recipe seems to be a better iteration (it has a very helpful description of the tofu batter consistency). Overall, this is a very time-intensive recipe that could use some more development and is not worth the effort as-is.

  55. Kayley says

    Amazing recipe only thing I’m confused about is you don’t mention if you have to remove the omelet into something else before puttin it into the oven?

  56. Avia Levin says

    I just tried it. It was very good. I’m shocked. I didn’t expect it to be good but it’s really delicious. Thank you so much.

  57. Claire says

    We had this omelet for lunch today and it’s just amazing. As you said: it doesn’t taste exactly like egg but it looks like it and is 100% delicious.

  58. Ian Hamilton says

    You’re missing a key ingredient that would solve what you said about some people being able tell it doesn’t taste quite like omelette…

    Black salt! I think it’s also called Kala Nanak. It is sulphuric, and gives a perfect egg flavour.

  59. Samantha says

    Hi Dana,
    Im 17 years old and have recently become vegan, I just want to say the biggest thank you because I have been looking around for vegan recipes and I just found your website. There are so many good ideas and it makes being vegan a lot easier!
    Thank you again,
    Sam

  60. Lexy says

    This looks good, a nice breakfast alternative. As a vegan, I have to say after meat, the very first food to go was eggs. So, I don’t mind if it doesn’t really taste like eggs. As a kid I did LOVE eggs. My mom reminds me I use to just tell people “I like eggs”. Next was milk. Then honey, ice cream, yogurt, butter, red #4. All those I really could care less about. Cheese was the hardest, because to this day, vegan cheese doesn’t taste like dairy cheese. Plus, I won’t ever sit down and just eat a block of vegan cheese. Do you know what got me through the cheese cravings? Green olives and a lot of vegan grilled cheese. Even though vegan cheese is very reminiscent of dairy American cheese. Ew. I needed my fix somewhere. It took about a month, but I haven’t craved cheese yet. I do wish more pizza places around offered a vegan alternative other than subs or salads. It doesn’t bother me as much as it might others though.
    Will be trying this recipe soon. Thank you for sharing. (:

  61. Fay says

    Do you think it would matter what flavor hummus was used? I only have red pepper and garlic on hand…

      • Faye says

        Thanks for your speedy reply!

        I made this for dinner last night and it was EXCELLENT! I didn’t have silken tofu, so I just added an extra 1/2 c of water to some regular firm tofu in the food processor and left out the cornstarch. Also added black salt which really gave it a good “eggy” flavor! Thanks for the great recipe!

  62. David says

    Outrageous! Thank you so much, this recipe is insanely awesome.. made it without even a processor, just whisked everything and didn’t have any cornstarch or arrowroot, but it still might just be the best thing I’ve tasted yet.. ;-D

  63. Laura says

    Do you think it would be possible to just bake it in a muffin tin? I would love to make some ahead of time and keep in the refrigerator.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I do actually! 350 for 15-30 minutes (?) or until puffy, golden brown and no longer wet in the middle. Let me know if you try it!

  64. Laurie says

    Hi,

    I’m getting ready to buy the ingredients for this amazing looking/sounding recipe! I’m puzzled though. Where do the 22g carbohydrates come from? Tofu is a low carb item as well as the veggies. Can you break that down?
    Thanks so much for this recipe…I can’t wait to try it.

    • Laurie says

      Oh my, this has scrambled tofu beat hands down! Love it! Mine stuck to the pan and turned out to be scrambled but it is very delicious. I will be serving this for company at brunch sometime. Thanks so much for your creativity!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Laurie, I calculated that information with all of the ingredients in mind, including the tofu, hummus, vegetables and thickener.

  65. Courtney says

    Note ~ do not put too many veggies when you first put the batter in. Now we have scramble because it was too heavy and broke apart.
    Was unable to transfer to oven.

    Can you also tell us how to transfer and to what kind of dish to the oven? Was very confused on what to cook them in, in the oven.

  66. May says

    This turned out amazingly! I didn’t even have hummus or nutritional yeast but it ended up looking exactly like the picture and super tasty too. I’ve missed eggs so much but this resembles an omelette so much, and perhaps is even tastier. Thanks for the recipe!

  67. Lindsay says

    I have a question; anyone tried substituting cornstarch or arrowroot flour? I was thinking about using flaxseed but am a little hesitant. Any suggestions?? Could I just leave it out?

  68. Margo says

    Definitely didn’t come out looking like this… I followed directions, but I guess my execution just wasn’t on point. Nevertheless, it tastes AMAZING. Thank you for this delicious recipe!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ha! This omelet can be a little tricky. but I’m glad you still loved the overall result!

  69. Amanda says

    I agree with a lot of the above sentiments! Fantastic flavors, but I can’t actually get it to stay together in omelette form. It turned into a scramble. I wonder what would make this easier….
    Thanks for all of your recipes btw. My husband and I are just hooked.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ah thanks Amanda! It is definitely a little tricky to form this into a true omelette shape. My best recommendation is continuing to cook it until it’s very dry and firm, then it folds easier!

  70. Vince says

    I’ve tried this recipe a few times now, and I love the flavors. Savory and fresh! However, I’m having trouble getting the texture right; each time I try to fold it, it breaks and is wet inside, even with 25+ minutes in the oven. Am I just making it too thick?

  71. maria says

    Hello, could you please let me know if hummus is significant for this recipe? i dont really like hummus… could i not use it? also, have you heard of black salt? it’s an indian spice that vegans use it in dishes to bring them the flavour of egg! you should try it and see how it turns out! Just add a pinch of it! I have it in my kitchen and i plan to try it for the first time in your recipe ^_^ so hopefully hummus isnt needed!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think so! It adds texture/flavor but it’s worth a shot without it. Never tried black salt but have heard it adds an “eggy” flavor. Thanks for sharing!

  72. Amanda says

    This sounds super good, and the protein is definitely a plus. But this seems to have a lot of sodium in it. 760mg is over half of what I usually eat in a day! Is there a way to bring that down?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It may be the hummus I used to calculate it. So use a low-sodium hummus and draw back on seasonings. Hope that helps!

  73. Stephanie says

    I LOVE this recipe. I followed it exactly the first time I made it. The 2nd time instead of the 1-2 Tablespoons of water to thin it out, I added one Vegg egg yolk right into the blender. So good!

  74. Rachelle says

    Being vegan is good and all but I’ve been coming across several articles that speak to the ill effects of soy on one’s health. Even if you buy non GMO and organic soy, there are innate attributes of this vegetable that supposedly block proper endocrine function, inhibit absorption of key minerals and mess up one’s hormonal balance. I am really confused about all that I am reading and what if any is a safe quantity of soy to consume

  75. Virginia says

    Hi! I love your recipe and I certainly will try it soon (becouse it is a total shame that my blog is called egglesomelettes and that I have never done a vegan omelette haha. This looks like the perfect recipe! thank you for sharing.

  76. Rita says

    This did not work for me, sorry :( The batter was so small that I ended up having to double it. It tasted great, but wasn’t able to serve it folded as an omelet.

    • katie s. says

      I had problems with it too – I had *just* enough batter once it was spread out, but while the top looked well done, it turns out the bottom hadn’t set up enough to flip it or slide it out of the pan intact. Oh well – I ended up just scraping it onto the plate so it was more of a scrambled eggs w/ veg situation and ate it on toast. The flavor was great, and I’ll try again to see if I can get it to omelet-up properly.

  77. Charity says

    Thank you for this recipe! I’m not vegan, I’ve developed an allergy to eggs and I always feel I’m missing out on the best part of breakfast! Will definitely give these a try.

  78. Samantha D says

    I wonder if these would work some how into a muffin tin to make “Egg” McMuffin sandwiches…something the hubby would love in the freezer for breakfast! I’ll have to give it a try!

    BTW – I love your site. We’re new vegans and sometimes finding food that doesn’t seem so strange can be a little hard. All of your food looks so tasty. Your Best Damn Vegan Biscuits are now a staple in our house….we’re having them tonight with some Black Eyed Peas!

    Sam

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Amazing idea! I might have to give that a try! Let me know if you do. It sounds amazing! So glad we can be of help/inspiration on your vegan journey. Cheers and thanks for following along!

    • Kristen Kelley says

      Samantha, what a great idea! I may have to give that a go to for my husband! Congrats on your new vegan journey. We’ve been vegan for just over 2 years and it’s been nothing but rewarding giving up animal products. We even sold our leather couch! It’s a wonderful journey, sometimes frustrating when it feels like you can’t figure out what to cook for dinner – but I swear you’ll get the hang of it!

  79. Jenifer says

    I loved how you used hummus an tofu to create a dish that looks just like scrambled eggs. I cant wait to try in my kitchen :)
    I was wondering if you can vegan cupcakes with hummus, i.e. scrap the normal butter and add hummus instead :P i want to try out a calorie reduced cupcake that is as tasty and as soft as the butter ones. :)
    Hummus can add a great zing to your frosting, and trifles. I have tried combing hummus with banana oranges, an its a nice taste compared to those ever sweet desserts.

  80. Charlo says

    Fantastico! My vegan husband says they are the best eggs he’s tasted. I added some shredded daiya cheese as well to melt. It was delicious for all of us this morning – vegans and not vegans alike!

  81. Leigha @ The Yooper Girl says

    Absolutely brilliant. You’ve done it again, Dana! What exactly does the arrowroot powder do? I’ve never worked with it before!

  82. Michelle @ Sprinkle On Sunshine says

    I cannot wait to try this, eggs are one of things that I missed the most when going vegan (weird right, most people say they miss cheese the most!).

  83. sneha says

    I’m a vegetarian and wish I could stand to eat eggs for the protein, but I just can’t stand the eggy-ness of them. This looks like a perfect substitute! Will definitely try it out!

  84. Thalia @ butter and brioche says

    woah what an awesome idea. love the recipe – interesting using hommus! definitely a recipe i will be trying, out of curiosity… despite not being vegan! thanks for the awesome ideas and inspiration.

  85. Shonalika says

    I’ve not missed eggs much, despite having used to like them, but I LOVE the look of this omelette! Have done a little with chickpea flour to make “scrambles” or “omelettes” but have yet to try tofu… I particularly want to make it for certain other people who are egg-eaters so that we can both eat the same thing, rather than having that; “Do you want an omelette, oh whoops no you don’t, forgot you’re a vegan, my bad” situation xP

  86. Millie | Add A Little says

    This is so creative and possibly the coolest thing ever Dana!
    Love the recipe – definitely want to try it out soon!

  87. gabriel says

    OMG. It’s late, and I’m starving and I want to lick my screen. I’m so making this tomorrow! :D

  88. Samina | The Cupcake Confession says

    An omelet without eggs???? <3 My vegetarian friends are going to be veryyyyy happy about this! Pinning!

  89. Leslie says

    I have been mostly vegan for months now – except for eggs. I am so going to try this the next time I get my hands on some silken tofu.

  90. Marianna says

    Hi! This loks amazing! I would definitely try to incorporate Kala Namak Indian mineral salt in any “egg” dish you make! It turns tofu into “eggs” in a pinch!!! Try scramble tofu with Kala Namak and turmeric ! Perfect taste and colour!

  91. Dean says

    For an egg fix, have you tried this Beyond Eggs by Hampton Creek Foods? We can’t get it in Australia yet but I have heard good things. All the best, thanks for the vegan recipes.

  92. Dietitian Debbie says

    Whaaat?! This is amazing! I just made scrambled tofu last night for the first time and really enjoyed it. I totally want to try this omelet now!!!

  93. Amanda - A Cookie Named Desire says

    I’ve heard of tofu scramble, but I don’t think I would have ever made the connection to turn it into an omelette instead. This is brilliant and it looks so, so satisfying! Pinned.

  94. Jo says

    I third kala namak if you’re looking for a hint of the sulfur-y eggy flavor! I usually make my vegan omelets more like a farinata with chickpea flour (or I made pudlas when I’m feeling lazy) but I’ll have to try this out!

    Do you recommend the vacuum packed silken tofu (ie Mori-nu) or the water packed? I’ve found they have a big difference in texture.

  95. Mason says

    Looks delicious! You must find Kala Namak! I use it in tofu scramble and vegan omelets (Tofu or chick pea flour…which you should also try!!).

      • Judi says

        Hi, Dana: I’m trying this recipe as soon as my tofu drains.

        Regarding kala namak, I use it in my eggless salad and it adds a lot.

        My favorite source for herbs and spices is myspicesage.com. I have never searched for anything there and not found it. And the prices are ridiculously inexpensive. Shipping is free and you get to choose a 1 oz. package of something for free to try.

        Your site is rapidly becoming my go-to, and your banana crumble muffins – I leave out the crumble and add a handful of blueberries – has never once failed to elicit a request for the recipe.

        Keep ’em coming, girlfriend! And thanks.

  96. Hannah @ CleanEatingVeggieGirl says

    The fact that you were able to make a vegan omelet totally baffles me.. in a good way! I swear, tofu is definitely one of the most versatile foods!

  97. Stephanie @ A Magpie in the Sky says

    I’ve been wanting to try a tofu scramble for agesss, this one looks fab, I am loving eggs for breakfast at the moment, so will try this to mix it up a bit!

  98. Lisa @ Simple Pairings says

    How interesting! I was so intrigued to see how you did your vegan omelette. I don’t know if I could give up eggs, but your version certainly looks tempting!

  99. jenna @ just j.faye says

    If I would have seen these pictures without reading the title, I never would have guessed that it was an egg-less omelet! Amazing. I love eggs, but have been looking to switch up my breakfast routine and this may just have to be it!

      • jenna @ just j.faye says

        I didn’t waste any time and made this last night! I multiplied the recipe x3 and made it more of a scramble (I’m not good with forming omelets) so that I could make a big batch and eat it for breakfast the rest of the week. I heated it up this morning, added some salsa and fresh oregano, and am eating it while I type this! It’s delicious! Thanks for the recipe. I will definitely be making this again.

  100. Danielle @ Chits and Chats and Chocolate says

    Wow. This is crazy-amazing. Like you, I’m not vegan, but I do like to eat a mostly plant-based diet. This is AWESOME!

  101. Medha @ Whisk & Shout says

    You’d think cheese would be the one thing most vegans miss the most, but you’re right, it’s definitely eggs for many. I love tofu scrambles, but I’ve never had a vegan omelette before! Yum :) This looks deeelish!

  102. Keren @ Just One More Spoon says

    Yes as a vegan sometimes I miss having poached eggs. Vegan omelette is definitely the closest thing to having eggs for breakfast. I love making them. Never tried adding hummus though, that’s an excellent idea. Have you tried using Kala Namak? It’s an Indian Salt that tastes and smells like eggs! It’s potent stuff.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I got the hummus idea from a local restaurant that does a vegan scramble SANS tofu but with hummus! It’s so amazing. Hope you give it a try! I’ve never heard of kala namak but will have to look it up. Thanks for the tip!

  103. Maryea {happy healthy mama} says

    Wow it really does look like the real thing! I’m a big fan of eggs, but this is a great alternative for vegans or anyone allergic to eggs. You nailed it for sure. :)

  104. Jen says

    Wow I never realised that making a vegan omelette was possible… I will definitely be trying this!

        • Karen says

          I have made several times with the black salt loved it! Moved and haven’t been able to find. Been craving an omelet so bad so I decided I would try without the black salt and yes with it more eggy flavor but just as good without! I did add turmeric and extra nooch..

  105. Averie @ Averie Cooks says

    Dana this looks incredible for vegans and non-vegans alike! I love everything about this from the nooch to the veggies to the vegan parm and salsa! Pinned!