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a close up view of vegan omelette

Vegan Omelette

This Vegan Omelette is a protein packed healthy breakfast with utmost comfort taste. It is made with tofu, nutritional yeast and lots of veggies. Its fluffy, soft and so flavorful that no one will believe there are no eggs in it.
Course Breakfast
Cuisine American
Keyword how to make vegan omelette, vegan omelette recipe, vegan omelette tofu
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 254kcal
Author Gunjan


For omelette

For the stuffing

  • 1 tbsp olive oil
  • 1 cup finely chopped onion
  • 1 cup chopped tomato
  • 1 cup finely chopped bella mushrooms
  • 1 cup baby spinach
  • 1/2 tsp cayenne pepper powder
  • salt as per taste



  • In a blender combine omellete ingredients and blend it smooth. (pour the milk at the bottom of the blender and then add the rest of the ingredients for efficient blending). Keep it aside.
  • Heat oil in a nonstick pan and sauté onions until it starts to change into brown.
  • Toss in tomatoes and cook until mushy and add mushrooms. Mix and let it cook at medium flame until for 3-4 minutes.
  • Then add spinach, salt and cayenne pepper powder. Sauté for few minutes. Turn it off and keep it aside.
    cooked veggies for the stuffing.
  • Now, in the same nonstick pan or another pan, heat 1-2 tbsp olive and pour about ¼ - ½ cup of the batter at its center depending on the size of your pan. It will spread and take its own shape. You may gently shape it with a spatula too. Bring the flame to medium heat and cook covered until it starts to rise and bubbles form. At this point remove the lid and check with the tip of the finger if the top is dry. If not then cook covered again for 3-4 minutes at low-medium heat. As soon at the top feels dry add 1-2tbsp of the stuffing at the center of the omelette.
  • With the help of the spatula, gently fold it once and turn it off. Let the omelette sit for 1-2 minutes in the warm pan to firm up. Gently, scoop it in the serving plate and enjoy!
    cooked vegan omelette in the pan.


  • You may make the stuffing and refrigerate for about a week and use it as and when required.
  • You may refrigerate the leftover batter in an air tight container for about 2-3 days.
  • Make sure to drain out excess liquid from silken tofu.
  • This recipe serves 3-4 depending on the amount of batter you pour in your pan which again depends on its size. However, do not pour a very thick batter as the top may not cook well. The thick should be about ¼-1/2 inch and not more than that for the right texture.


Calories: 254kcal | Carbohydrates: 12g | Protein: 11g | Fat: 18g | Saturated Fat: 1g | Sodium: 93mg | Potassium: 265mg | Fiber: 2g | Sugar: 1g | Vitamin A: 773IU | Vitamin C: 8mg | Calcium: 26mg | Iron: 1mg