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Perfectly plated savory vegan tofu omelette with melted cheese spinach filling topped with fresh chives and black pepper

Savory Vegan Tofu Omelette

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Prep Time 10 minutes
Cook Time 12 minutes
Servings 2 omelettes

Ingredients
  

Omelette Batter:

  • 6 oz extra-firm tofu, drained and pressed
  • ½ cup unsweetened soy milk
  • 4 tbsp rice flour
  • 1½ tbsp potato flour
  • 2 tbsp canola oil (or avocado oil)
  • ½ tsp fine sea salt
  • 1 pinch turmeric
  • 2 tsp plant-based butter, divided (for cooking)

Filling and Garnish:

  • 3.5 oz fresh baby spinach
  • 1.5 oz vegan cheese shreds
  • 1 pinch kala namak (black salt)
  • Chopped fresh chives
  • Freshly ground black pepper, to taste

Instructions
 

  • Press the tofu. Place drained tofu between paper towels and press under a heavy object for 15–20 minutes to remove excess moisture.
  • Blend the batter. Add pressed tofu, soy milk, canola oil, rice flour, potato flour, turmeric, and sea salt to a blender. Blend until smooth. The batter should look like beaten eggs - pourable but not too thin.
  • Heat the pan. Place a medium non-stick skillet over medium heat. Add 1 tsp of plant-based butter and let it melt, coating the pan surface.
  • Cook the first omelette. Pour in half the batter and spread into an even layer. Place a lid on the pan and cook for 3–4 minutes, until the surface is set and edges look dry.
  • Add filling. Remove the lid. Sprinkle a pinch of kala namak over the surface. On one half, layer vegan cheese, then spinach on top.
  • Fold and finish. Using two spatulas, carefully fold the plain half over the filled half. Cover and cook on low heat for 1 more minute until cheese is melted and spinach is wilted.
  • Serve. Slide onto a plate and top with chopped chives and freshly ground black pepper. Serve immediately.
  • Repeat with remaining batter and toppings for second omelette.

Notes

  • Pressing the tofu well is the most important prep step - don't skip it.
  • Kala namak is what gives this omelette its eggy flavor - find it at Indian grocery stores or online.
  • Keep heat at medium throughout. High heat browns the bottom before the center sets.
  • Make the batter the night before and refrigerate for even faster mornings. Stir before using.
  • Leftovers keep in an airtight container in the fridge for up to 2 days. Reheat in a pan on low - avoid the microwave.

Filling Variations

  • Sautéed mushrooms and caramelized onions
  • Roasted red peppers and fresh basil
  • Sun-dried tomatoes and vegan feta
  • Avocado and fresh salsa (add after cooking)
  • Any wilted greens: kale, arugula, Swiss chard