When I’m craving a high-protein breakfast, this vegan omelette with silken tofu is one of the meals that I enjoy very much. The main ingredient is extra-firm silken tofu, which imitates that eggy structure. I also put in nutritional yeast, cashews, and vegan cream cheese which mask the taste of silken tofu and add some cheesy flavour. If you make this vegan omelette without any filling, it can be done very fast. But my suggestions for the filling make this meal even tastier and more enjoyable, so I would recommend you add them to the omelette.
For the omelette part, preparation is simple. Just mix everything together in a blender, then cook the omelette in a pan. If you want to add the filling I suggest, then a little bit more work is needed. I use one store-bought vegan sausage that has to be cooked in the pan for a couple of minutes. I then chop this sausage into small, bite-sized pieces. I cook red lentils for 5 minutes on the stove. I use raw beetroot, so it doesn’t need to be cooked – I simply shred beetroot with the grater. I use beans from a can, which I add with the other ingredients. No salt needs to be added – just mix all the ingredients together.
Have you made this recipe? Let me know in the comments below. I would love to hear your feedback.
More delicious breakfast recipes with silken tofu:
Vegan Omelette with Silken Tofu (GF)
Ingredients
Omelette batter:
- 170 g extra firm silken tofu
- heaped 4 tsp nutritional yeast I used fortified with B12
- 9 g (1 tbsp) arrowroot starch
- 15 ml (1 tbsp) coconut cream just cream from a can of coconut cream without the water
- 12 g cashews
- 8 g (1/2 tbsp) vegan cream cheese plain
- 1/4 tsp salt
- 1/8 tsp turmeric powder
For making omelette:
- 1/3 tsp vegan butter
Suggested fillings:
- vegan sausage store bought or homemade, gluten free if needed
- red lentils
- beetroot grated
- beans of choice
Suggested toppings:
- avocado sliced
- micro greens
- parsley chopped
Instructions
- First prepare the filling, if using any. For the filling, that I'm using, I cook store bought vegan sausage on a pan for a couple of minutes, turning it around, so that every side is cooked. I cook red lentils in water for 5 min, then I drain the excess water. To the bowl with lentils, I add some beans (from a can) and grated beetroot. I slice the cooked vegan sausage and add it to the mix as well. I mix everything together.
- Put all ingredients for the omelette batter into a blender and mix well, scraping down the sides until the mixture is very smooth.
- Heat a non sticky pan on high heat and melt vegan butter. Transfer the omelette batter into the pan and spread it with the back of a spoon evenly. Don't try to make it very thin, it's suppose to be thicker.
- Turn the heat to low, cover the pan and cook for 5 min.
- Uncover the pan and, if you are not using any filling, carefully flip the omelette, cover the pan again and cook for another 5 min. If you are using filling, place it on half of the omelette, then carefully lift the other half of the omelette and cover the filling with it. Cover the pan and cook another 3-5 min.
- Serve warm with some sliced avocado and micro greens, or just a sprinkle of chopped parsley on top for decoration.
